How to make
I boiled the drumsticks on the Pressure Cook program for 7 minutes with water and a little salt. During this time, I washed the rice well and spread it out in a baking pan to dry. If you want the pressure to rise faster, heat water in an electric kettle.
I took out the cooked chicken drumsticks and put them in ice water, so that they could cool down quickly. I poured the rice into the resulting meat broth, added savory herb and turned on the Pressure Cook program (Low) for 8 minutes.
I poured the finished rice into a colander and ran it through cold water, poured it into a baking pan and set it aside. I rinsed the main vessel of the device with water.
On the Saute program I stewed the onion for 2-3 minutes. I added the shredded chicken meat, tomato juice, spices (salt, turmeric, ginger, garlic powder) and chicken broth dissolved in 4/5 cup (200 ml) of water.
Finally, I flavored with 2 tsp. of the Garam masala spice (its aroma and taste is very strong and the amount depends entirely on your preferences).
I beat 200 ml of fresh milk with flour in a bowl. I added the mixture to the simmering ingredients of the chicken stew and let it cook for 5 minutes.
I served by adding the chicken dish to one half of the plate and garnishing the other half with the rice and served the delicious Chicken Tikka Masala.
Just the sight of Chicken Tikka Masala in Instant Pot + Air Fryer will make you wish it was on your table :)
