Instant Pot Arabic Mandi Whole Cornish Hens and Rice Less Than 30 Minutes

Marinade
1 tablespoon mixed spices
1/2 tablespoon salt or as desired
1 teaspoon black pepper
1/2 teaspoon red hot pepper, optional
1/2 teaspoon turmeric
1/4 teaspoon saffron or food color (optional)
1 tablespoon olive oil or any oil
1~2 tablespoons lemon juice or vinegar

The rest of the ingredients
2 Cornish hens or one small fresh chicken, washed and dried well
2 cups basmati rice, washed and drained only
1 cinnamon stick, some cardamom pods, cloves, black pepper, bay leaf, green hot pepper optional, and saffron or food coloring (optional)
A small piece of onion and whole garlic (optional)
Salt as desired
2 tablespoons olive oil or any oil
2 tablespoons butter or ghee, optional
2 cups of water

Steps

Mix the marinade ingredients well.
Rub the chicken with the marinade from the outside and inside.
Cover with cooking cling film and keep in the refrigerator for a few hours or preferably overnight.
Add the basmati rice to the inner pot of the instant pot.
Add the whole spices, onions, garlic, hot pepper, oil or ghee, salt and water.
Add the trivet and hens or chicken on top.
Make sure the plastic ring is in place and the handle is in the sealing position and close the lid.
Press the rice button.
When time is up, wait 10 minutes and release the remaining pressure.
When opening the handle be careful, the steam is very hot.
When the safety button lowers then you can open the cover safely.
I removed and put the chickens in the air fryer to brown them from the top, but they can be put in the oven under the broiler.


serving time; Place the rice in a large serving tray, then place the hens or chicken on top and garnish with fried almonds and raisins. Serve with simple salad and pickled vegetables .

comments
You can cut the chicken into small pieces or place it as is over rice.
A piece of burning charcoal can be placed to add a smoky flavor to rice and chicken.
Heat a piece of charcoal over an open fire until it burns. Place it in a small, deep, heat-resistant dish. Place the dish over the chicken and rice, then pour a tablespoon of oil over the hot charcoal, and quickly cover the pot with the lid for a few minutes.

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