Instant Pot Javaher Polo with Chicken
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
You can substitute 1 tablespoon lemon zest for the minced preserved lemon, and fresh lemon juice for the preserved lemon brine. You can substitute long-grain white rice for the basmati rice.
Instructions
- Combine yogurt, preserved lemon brine, and 2 tablespoons cilantro in small bowl and season with salt and pepper to taste; set aside for serving.
- Combine cardamom and coriander in separate small bowl. Pat chicken dry with paper towels and sprinkle with 1 teaspoon spice mixture and ¼ teaspoon salt. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add onion, carrots, remaining 1 tablespoon oil, and remaining ½ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, 3 to 5 minutes. Stir in remaining 1 teaspoon spice mixture and saffron and cook until fragrant, about 30 seconds. Stir in broth and rice, scraping up any browned bits. Nestle chicken skin side up into rice mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 7 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with aluminum foil and let rest while finishing rice.
- Sprinkle minced preserved lemon, ½ cup raisins, ¼ cup almonds, and ¼ cup pomegranate seeds over rice in pot. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Fluff rice gently with fork to combine, then transfer to serving platter. Sprinkle rice attractively with remaining 1 tablespoon cilantro, remaining ¼ cup raisins, remaining ¼ cup almonds, and remaining ¼ cup pomegranate seeds. Serve chicken with rice and yogurt sauce.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Consisting of basmati rice perfumed with saffron and cardamom, the dish gets its name from the colorful dried fruit and nuts that traditionally stud its appealingly golden surface. We love the dish's subtle balance between sweet and savory, nuts and fruit, fresh and warm, and were inspired to create a recipe for the Instant Pot. By pairing the decorated rice with bone-in chicken breasts, we were able to create a delicately flavored and visually stunning complete dinner. To infuse umami flavor throughout, we browned the chicken breasts skin side down and then sautéed the onions and carrots in the rendered fat. We then pressure-cooked the rice and chicken with broth and saffron threads until the rice was tender and the chicken was cooked through. To finish, we chose golden raisins, toasted almonds, and pomegranate seeds for their discrete colors and flavors. For weeknight ease, we forewent the intricate design and opted instead to fold a portion of the toppings into the cooked rice and keep some out for a final garnish that created a pleasing textural contrast, with delicate flavor in every bite. A drizzle of lemony yogurt sauce elevated the meal with bright creaminess and pleasant tang.
Before You Begin
You can substitute 1 tablespoon lemon zest for the minced preserved lemon, and fresh lemon juice for the preserved lemon brine. You can substitute long-grain white rice for the basmati rice.
Instructions
- Combine yogurt, preserved lemon brine, and 2 tablespoons cilantro in small bowl and season with salt and pepper to taste; set aside for serving.
- Combine cardamom and coriander in separate small bowl. Pat chicken dry with paper towels and sprinkle with 1 teaspoon spice mixture and ¼ teaspoon salt. Using highest sauté function, heat 1 tablespoon oil in Instant Pot until just smoking. Place chicken skin side down in pot and cook until well browned on first side, about 5 minutes; transfer to plate.
- Add onion, carrots, remaining 1 tablespoon oil, and remaining ½ teaspoon salt to fat left in pot and cook, using highest sauté function, until vegetables are softened, 3 to 5 minutes. Stir in remaining 1 teaspoon spice mixture and saffron and cook until fragrant, about 30 seconds. Stir in broth and rice, scraping up any browned bits. Nestle chicken skin side up into rice mixture and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 7 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to cutting board and discard skin, if desired. Tent with aluminum foil and let rest while finishing rice.
- Sprinkle minced preserved lemon, ½ cup raisins, ¼ cup almonds, and ¼ cup pomegranate seeds over rice in pot. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Fluff rice gently with fork to combine, then transfer to serving platter. Sprinkle rice attractively with remaining 1 tablespoon cilantro, remaining ¼ cup raisins, remaining ¼ cup almonds, and remaining ¼ cup pomegranate seeds. Serve chicken with rice and yogurt sauce.
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