One Pot Mughlai Chicken Pilaf
One Pot Mughlai Chicken Pilaf

One Pot Mughlai Chicken Pilaf


Yields 4 cups

An aromatic chicken and rice dish that will warm your heart and household. We start with our family's recipe of in-house blend of whole spices.  

Ingredients: Mary’s Air-chilled Free Range Chicken,BasmatiRice, Onions, Organic Yogurt, Organic Ginger, Organic Garlic, Avocado Oil, Organic Cashews, Organic Lemon, Raisins, GreenChili, Organic Mint, Organic Cilantro, Spices & Salt

InstructionsPackage includes:  1) Basmati Rice    2) Spiced Caramelized Onions with Nuts    3) Marinated Chicken.    TIP:  Cutting packet on two/three sides will facilitate moving it's contents into the IP

  1. Add Rice with 1 ½ + ⅛ cup water ensuring rice is submerged under the water.
  2. Add sauce and chicken on top
  3. SEAL and cook on HIGH PRESSURE for 9 minutes.
  4. Once done, let rest for 10 minutes, then VENT to release remaining pressure.
  5. Open lid and stir well so chicken and rice and evenly mixed.
  6. CANCEL to turn off.  Enjoy!

Garnish Tips: onions slices, yogurt   Leftover Reheating Tips: Splashing a bit of water will help freshen the rice



      History: 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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