WHISKAFFAIR'S
Rinse long grain basmati rice with water 2-3 times until the water runs clear. Soak the rice in 5-6 cups of water for 20 minutes.
Add bone-in skinless chicken (cut into 1-½ inch pieces), plain yogurt, ginger garlic paste, Kashmiri red chilli powder, turmeric powder, garam masala powder, salt, chopped mint leaves, and chopped cilantro to a large mixing bowl and mix well using your fingers.
Leave aside for 30 minutes.
Press SAUTE button on the 6 or 8 quart Instant Pot. Heat ghee and add cloves, a piece of cinnamon stick, and whole black cardamoms, and fry for 4-5 seconds.
Add thinly sliced onions and fry until slightly browned (6-8 minutes), stirring frequently.
Add ginger-garlic paste and fry for 3-4 minutes. Stir at regular intervals.
Now add green chilies (slit into half) and finely chopped tomatoes and fry for 2-3 minutes.
Add the chicken with the marinade and mix well.
Cover the pan with a lid and cook for 10-12 minutes, stirring at regular intervals while cooking.
Drain the rice and add it to the instant pot along with lime juice, salt, and cups of water. Stir gently to combine.
Close the lid of the instant pot and press PRESSURE COOK. Set the timer to 6 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
Fluff the chicken pulao with a large spoon. Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita.