This chicken curry rice pilaf was inspired by Indian biryani. And, while it’s no where near authentic, its warming spices, fragrant rice, and meaty mix-ins remind me of my favorite dish to order when I go to an Indian restaurant.
This recipe is a total rustle up. One night, I found myself with a package of boneless, skinless chicken thighs, and no idea what to do with them. Then, out of the corner of my eye, I saw a bag of cashews. And I remembered the Costco-sized bag of dried cranberries in the pantry. The bag of basmati rice I’d just purchased seemed like a great fit, too.
The resulting recipe was so delicious that I was extremely happy when Sean let me eat the leftovers! This dish is super flavorful, comforting, and addictive. It’s also dead easy, relies on just a few ingredients, and comes together in just one pot. Or cook it in the Instant Pot–I’ve provided directions for both.
- Explore: Instant Pot Chicken Thighs & Rice
A note about the curry powder in this recipe, I used a Caribbean Colombo curry powder that was in my pantry. You could use any curry powder blend that you like and I’m sure it will be delicious.
Chicken Curry Rice Pilaf with Cashews & Cranberries | Stovetop or Instant Pot
Ingredients
- 2 tbsp curry powder divided
- 2 tbsp kosher salt divided
- 1 lb boneless, skinless chicken thighs about 6-8
- 1 cup raw cashews
- 1 tbsp olive oil divided
- 1/2 small onion diced small
- 3 cloves garlic minced
- 2 cups basmati rice
- 1 cup dried cranberries
- 3½ cups chicken stock 2 cups if using the Instant Pot
Instructions
- Whisk together 1 tbsp of curry powder and 1 tbsp of kosher salt in a small bowl. Then coat the chicken thighs evenly with this mixture. Set the chicken thighs aside.
- Set a small skillet over medium heat. Add the cashews to the skillet and toast until the cashews start to brown lightly. Toss to make sure they toast evenly. This should take about 3-5 minutes. Set aside.
Stove Top Instructions
- Heat 1/2 tbsp of olive oil over medium-high heat in a medium-sized saucepan or Dutch oven. Brown the chicken thighs on both sides–about 2 minutes per side. Don't crowd the pan; you may need to do these in two batches. Remove chicken from the pan and set aside.
- Add the remaining 1/2 tbsp olive oil to the pan. Add the onions and cook for 3-5 minutes until they are softened and translucent. Add the garlic and remaining 1 tbsp curry powder and cook for another minute. Add the rice and stir to coat evenly with the seasoned oil.
- Add the remaining 1 tbsp of salt, cashews, dried cranberries and and the chicken stock to the pot. Stir to combine and bring to a boil. Once the stock is boiling, add the chicken thighs back to the pot, cover, and reduce to low. Cook covered for 20 minutes.
- After 20 minutes, turn off the heat and let the pot sit still covered for another 10 minutes. Then remove the cover, transfer the chicken to a clean plate, and fluff the rice with a fork. Serve a heaping spoonful of rice with a piece of chicken on top.
Instant Pot Instructions
- Turn the Instant Pot sauté function onto medium. Heat 1/2 tbsp of olive oil in the Instant Pot and brown the chicken thighs on both sides–about 2 minutes per side. Don't crowd the pan; you may need to do these in two batches. Remove chicken from the pan and set aside.
- Add the remaining 1/2 tbsp olive oil to the Instant Pot. Add the onions and cook for 3-5 minutes until they are softened and translucent. Add the garlic and remaining 1 tbsp curry powder and cook for another minute. Add the rice and stir to coat evenly with the seasoned oil.
- Add the remaining 1 tbsp of salt, cashews, dried cranberries and and the chicken stock to the pot. Stir to combine. Top with the browned chicken thighs. Turn off the sauté function. Place the top back on the Instant Pot and turn on the pressure cook function to high. Set the time for 6 minutes.
- Once the timer goes off, let the Instant Pot release pressure naturally for 10 minutes. Then remove the lid, transfer the chicken to a clean plate, and fluff the rice with a fork. Serve a heaping spoonful of rice with a piece of chicken on top.
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