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RAJU GARI KODI PULAO INSTANT POT

Raju gari kodi pulao instant pot is prepared with basmati rice, coconut milk, and chicken with aromatic Indian spices. This dish is full of flavors, yet simple to make.
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RAJU GARI KODI PULAO INSTANT POT
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes

Equipment

Ingredients

Prep Ingredients

  • 1/4 cup Oil
  • 5-10 Cashews
  • 1 small Yellow or Red onion Fry until golden brown and make a paste by adding 1/2 tbsp of water.
  • 2 cups Basmati rice Soaked rice for at least an hour
  • 6-8 Green chilis Make paste by adding 1/2 tbsp of water.
  • 5 Shallots Soak and peel

Cooking ingredients

  • 4 Cardamom
  • 4 cloves
  • 1 inch Cinnamon stick
  • 1/2 tsp Shah jeera
  • 4-6 Green chilis
  • 5-6 Curry leaves
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Yogurt whole milk
  • 4 Chicken Drumsticks or 200 grams bone in curry cut chicken pieces
  • 1/4 cup Finely chopped cilantro
  • 1/4 cup Finely chopped mint
  • 2 tbsp Thick Coconut milk or 1/4 cup whole milk Used costco thai kitchen organic coconut milk
  • salt to taste
  • 1/2 tsp Garam masala
  • 2 cups Water or chicken stock for extra flavor
  • 1 tbsp ghee

Instructions

HOW TO PREPARE RAJU GARI KODI PULAO INSTANT POT

    PREP WORK

    • Turn on SAUTE mode, heat the oil, and fry cashews until golden color and keep them aside. Next, fry finely onions until golden brown. Add them to a blender and make a paste
    • Make a paste of green chilis and keep it aside.
    • Turn off saute mode if other ingredients are not ready. Use the rest of the oil while cooking pulao.
    • Soak the basmati rice for at least 30 minutes.
    • Peel the shallots by soaking them in water.

    COOKING PULAO

    • Turn on Saute mode, and add more oil if needed. Once the oil is hot, add all whole spices and cook for few seconds.
    • Next green chilis, and curry leaves and saute for a minute.
    • Next, add green chili paste, and ginger garlic paste, and saute for a few seconds. Make sure nothing is sticking on the bottom. Add tbsp of water if it starts sticking on the bottom.
    • Add shallots, brown onion paste, yogurt to liner. Cook for a minute.
    • Add bone in chicken coat it well with all the masala. Add finely chopped cilantro, and mint leaves, give it a good mix.
    • Immediately add coconut milk, salt, water, and garam masala, fried cashews and give it a good mix. By making sure the bottom is not burned.
    • Add ghee to the boiling water. Turn off SAUTE mode.
    • Close the instant pot lid and set it on pressure cook for 3 min. Hit cancel when the timer is off.
    • Open the lid, add soaked and drained rice to the instant pot, and gently mix it.
    • Close the instant pot lid and set it on pressure cook for 5 min. Hit cancel when the timer is off and wait for 10 minutes before you open the lid. Fluff the rice with a fork before serving.
    • Serve it with chicken curry and raita.

    Notes

    • If rice is soaked for just 30 min, add 1/4 more water for 1 cup of rice.
    • The quantity of water also depends on the brand, long grain or medium grain basmati rice.
    Servings: 4
    Author: Teju Reddy