One Pot Mughlai Chicken Pilaf
One Pot Mughlai Chicken Pilaf

One Pot Mughlai Chicken Pilaf


Yields 4 cups

A rice and chicken aromatic dish that will warm your heart and household. We start with our special in-house blend of whole spices which is a family recipe.    

Package includes:  1) Long Grain Basmati Rice    2) Caramelized Organic Onions with Nuts    3) Marinated Boneless Mary’s Air-chilled Free Range Chicken

PRO TIP: Cutting the packet on two/three sides will make it easier to move its contents to the IP.


  1. In the Instant Pot, add onions, rice and ¾ cup water. Stir together so the onions are separated and mixed in evenly with the rice.
  2. Add chicken.
  3. Lock lid, set valve to SEAL and cook on HIGH PRESSURE for 9 minutes.
  4. Once done, let rest for 10 minutes, then set valve to VENT to release remaining pressure.
  5. Open lid and press CANCEL to turn off.
  6. If the chicken is stuck together separate the pieces with a spatula and mix it in well with the rice.


Additional Tips:

  • Classic accompaniments are raw onions, yogurt.
  • If eating the next day, splash a little water on to the rice before reheating.


    This is the holy grail of pilafs. Its on the menu for Sunday lunches in a majority of Pakistani households, and a favorite with kids and adults alike.



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