Afghani Spiced Chicken Rice Pilaf Slow Cooker Recipe

Afghani Spiced Chicken Rice Pilaf Slow Cooker Recipe

Ingredients

Serves 6

Active Time 30 minutes

Pressure/Manual (High) Natural/Quick Release

For the chicken

• ½ cup sliced yellow onions
• 6 garlic cloves
• 3 thin slices fresh ginger
• 2 pieces Indian cinnamon (cassia bark), each about 2 inches long, or ½ teaspoon ground cinnamon
• 4 whole green cardamom pods
• 6 whole cloves
• 6 whole black peppercorns
• 1 pound bone-in chicken thighs
• 1½ cups water
• 1 teaspoon salt

For the rice

• 1½ cups basmati rice, rinsed and drained
• 2 teaspoons Garam Masala
• 1 tablespoon Ghee
• 1 teaspoon salt

Method

For the chicken

1. Place the onions, garlic, ginger, cinnamon, cardamom, cloves, and peppercorns in the center of a double layer of cheesecloth
2. Bring up the edges to make a bundle and tie tightly with cotton kitchen string
3. In the Instant Pot, combine the chicken, cheesecloth bundle, water, and salt
4. Secure the lid on the pot
5. Close the pressure-release valve
6. Select MANUAL and set the pot at HIGH pressure for 10 minutes
7. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
8. Remove and discard the cheesecloth bundle
9. Transfer the chicken to a large plate and remove and discard the skin and bones
10. Break the meat into large pieces
11. Measure the liquid in the pot
12. You’ll need 1½ cups to cook the rice; if there is less, add water; if there is more, remove enough to make 1½ cups

For the rice

1. Put the rice, garam masala, ghee, and salt in the pot
2. Add the 1½ cups liquid and stir to combine; push the rice down to ensure it is covered by the liquid
3. Lay the chicken meat on top of the rice
4. Secure the lid on the pot
5. Close the pressure-release valve
6. Select MANUAL and set the pot at HIGH pressure for 10 minutes
7. Stir gently before serving

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