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What is your reason to visit New York City? Is it Time Square? Central Park? Empire State Building?Shopping? Mine is “HALAL GUYS CART CHICKEN OVER RICE?”. I lived in New Jersey for almost 3 years and NYC is very near to our place. We used go there almost every weekends, mostly Saturday nights, stand in a long queue, wait for like 1 hour(weekends are so crowded) and then get this chicken over rice. Eating that hot rice and chicken with that white sauce in that cold night. Ahhhhhhh!!!!!! Its a heaven!!!!!! Whenever I crave for this chicken over rice, I make it in my Instant Pot. Bonus: I have white sauce recipe too!!!!!!!!!!!
Prep Time: 20 mins
Closed IP Time: 40mins
Total Time : 60 mins
Course: Lunch,Dinner
Keyword: instant pot chicken over rice
Servings: 2
Author: Janani Selvaraju
Ingredients Required:
For Chicken:
Boneless Skinless Chicken Thighs – 4 to 5 Pieces
Greek Yogurt -2 Tbsp
Oil -1 Tsp
Red Chili Powder – 1/2 Tsp
Coriander Powder – 1/2 Tsp
Turmeric Powder – 1/2 Tsp
Oregano -1/2 Tsp
Black Pepper Powder – As Required
Salt – As Required
For Rice:
Basmati Rice -1.5 Cups
Water/Chicken Broth/Vegetable Broth – 2.5 Cups
Turmeric Powder – 1/2 Tsp
Butter/Oil -2 Tbsp
Salt – As Required
Black Pepper Powder – As Required
Cumin Powder -1/2 Tsp (Optional)
White Sauce
Mayonnaise – 1/2 Cup
Sour Cream/Greek Yogurt -1/4 Cup
Lemon Juice – 1/2 Tsp
Parsley Flakes -1/2 Tsp
Vinegar -1/2 Tsp
Sugar – 1/2 Tsp
Salt – 1/2 Tsp
Water -2 Tbsp
Black Pepper Powder – As Required
Topping:
Lettuce
Tomato
PREP
1) Take a mixing bowl add Greek yogurt, salt, pepper, turmeric, paprika, red chilli powder, oil. Mix everything and add 4 to 5 boneless skinless chicken thighs. Coat the chicken pieces with the marinade and let it sit for 2 hours to overnight.
2)Next take a measuring mug, add Greek yogurt, mayonnaise, lemon juice, vinegar, sugar,parsley flakes, salt and pepper. Mix everything with a whisk and transfer it to a squeeze bottle. Let it sit in the fridge for sometime, so that the sauce develops the flavor.
COOK
1) Take an Instant Pot, select the “Saute” mode when the Instant Pot is hot enough add butter. When the butter melts down, cancel the saute mode and add the rice. Mix the rice gently and coat it with butter. Add the Chicken Stock.Add the spices and mix it.
2) Close the IP. Select the “Manual/Pressure Cook” mode, set the timer to 4 minutes. Turn on the Delay Start button and set the timer to 20 mins, so that the rice gets soaked in the water for 20 minutes and then it starts cooking. Once it cooks down wait for the pressure to release naturally and then open the IP. That’s it. Golden yellow rice is ready. Remove the rice from the IP.
Funtion:Manual/Pressure Cook
Release:Natural Release
3) Now its time to roast the chicken. You can directly grill the chicken in your grilling pan on the stove top or you can roast it in the oven or you can do it in the IP too.
4) For cooking chicken in IP, select the saute mode set the temperature to medium and click on start. When the IP is hot enough, add generous amount of oil, place the marinated chicken and roast it on one side, then flip the chickens over and close the IP.
5) Select the Manual/Pressure Cook Mode and set the timer to 1 Minute. When it is done quickly release the pressure. Chicken would have released some juices. Reserve it and drizzle it while serving or Select Saute Mode againg and wait for the juice to evaporate and then take the chicken out of the IP and cut it into small pieces. Chicken is ready!
Funtion:Manual/Pressure Cook
Release:Quick Release
SERVE
Lets serve it “Halal Guys Cart” way. Take a round aluminium tray, fill 3/4th of the tray with yellow rice, top the the rice with chicken, lettuce, tomato, our yummy white sauce and a touch of sriracha for those who wants a hot kick.
STORE AND FREEZE:
Store it in the fridge for 3-4 days. Freeze it up to 3 months in the freezer. You can freeze it as a single servings, so that it is easy to thaw it.
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I am using Instant Pot Ultra 10 In 1 Multi-Use Programmable Cooker Size:6 QT for making this recipe.
with love,
Janani
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