Chicken Korma with Raita and Pulao Rice
Ingredients
Chicken Korma
- 4 bone-in skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 2 cardamom pods
- 2 cloves
- 6 black peppercorns
- ¼ teaspoon cumin seeds
- ½ cup Spanish onion finely chopped
- ½ teaspoon ginger grated
- 2 cloves garlic finely chopped
- ¼ teaspoon ground turmeric
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ cup water
- ½ cup Greek yogurt
- ½ teaspoon kosher salt
- ¼ cup fresh cilantro roughly chopped
Raita
- 1 ½ cups plain Greek yogurt
- ½ tsp salt
- ½ tsp cumin powder
- ½ fresh red chili finely chopped
- ½ tsp chili powder
- ½ cup red onion finely diced
- 1 cucumber grated
- ¼ cup cilantro finely chopped
Basmati Rice
- 1 cup basmati rice
- ¼ cup frozen peas
- 1 ¾ cup water
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
Instructions
- Turn on the Instant Pot to saute mode and heat the oil. Add the whole cardamom, cloves, black pepper, and cumin. Saute for 30 seconds.
- Add the chopped onions and mix well. Saute for approximately 2 minutes, until the onions have softened. Add the ginger, garlic, turmeric, red chilli powder, ground cumin, ground coriander, and salt. Continue to saute for 2 minutes.
- Add the chicken thighs and water. Press the chicken thighs down to ensure they are covered as much as possible in the water. Close the Instant Pot and turn on the pressure cook setting, setting the timer to 14 minutes.
- While the korma is cooking, place a 2-3 quart saucepot on high heat add the rice, butter and salt. , and bring to a boil. Turn the heat down to a simmer. Cover the lid with a cloth and cover the pot with the cloth covered lid and cook for approximately 12-15 minutes, until all the water is absorbed. 5) Once everything is cooking, combine all the ingredients for the raita in a mixing bowl. Refrigerate until ready to plate. 6) Once the rice has fully absorbed the water, add the thawed peas and continue to cover. Mix the peas into the rice right before plating.
- Once the timer sounds on the Instant Pot, release the pressure. Remove the lid and add a small amount of sauce to the yoghurt and combine. Add the yoghurt back into the Instant Pot and stir. Top with chopped cilantro and serve with the rice and raita on the side.
Chef's Tips
1) If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few more minutes.
2) Adding the hot liquid from the Instant Pot to the yoghurt will help to prevent the yoghurt from splitting.
2) Adding the hot liquid from the Instant Pot to the yoghurt will help to prevent the yoghurt from splitting.
