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Total Time:
Total Time:
50 minutes
Prep Time:
Prep Time:
10 minutes
Cook Time:
Cook Time:
40 minutes
Yield:
Yield:
*4 Servings
Calories:
Calories:
*250 Calories per Serving
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*Use this recipe with caution as the measurements are not yet tested for accuracy*
*If you do make this recipe, please take pictures and share your measurements with Rune. Thank you!*
Ingredients
Ingredients
1 yellow onion, sliced
4 russet potatoes, peeled and chopped into cubes
Bowl of water (to soak potatoes)
1 teaspoon of vegetable oil
2 teaspoons of salt
1 teaspoon of turmeric powder
2 teaspoons of red chili powder
3-4 whole black pepper
½ teaspoon of coriander powder
2 teaspoons of cloves
3 cinnamon sticks
3-4 bay leaves
2 teaspoons of garlic paste
2 teaspoons of ginger paste
½ teaspoon of shahzeera seeds (black cumin)
1-2 cup of water (for jhol)
Preparation
Preparation
Prep the Veggies: Slice 1 yellow onion.
Cut 4 potatoes into cubes, rinse, and leave in a bowl of cold water.
One Pot Method: Turn the instant pot on the "meat" setting and add vegetable oil.
Once heated, add the following to the pot:
2-3 teaspoons of salt
One teaspoon of turmeric powder
Two teaspoons of red chili powder.
3-4 black peppers
1/2 teaspoon of cumin powder (jeera powder)
1/2 teaspoon of coriander powder
Two teaspoons of cloves
3 small cinnamon sticks
3-4 bay leaves
2 teaspoons of garlic paste (roshun)
½ teaspoon of black cumin seeds (shahzeera)
1 cup of water (more water will be released from the chicken and potatoes as they cook)
Stir, Stir, Stir: Mix the ingredients together.
Add the Remaining Ingredients: Add chicken meat and mix again.
Add the chopped potatoes.
Mix the ingredients together.
Final Cook: Cook for 40 minutes or until potatoes soften and chicken is cooked thoroughly.
Serve and enjoy!
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