Start by washing the rice and the lentils in separate bowls till the water runs clear. Soak for 30 minutes.

Slice the chicken breast into small cubes and marinate with the ginger garlic paste, black pepper and 1 tsp of salt. Let it marinate while you cook the rice and lentils.

First cook the rice by adding the drained rice into the instant pot along with some salt and some water. I like to use a 1: 1.5 ratio of rice to water for this recipe. Pressure cook for 3 minutes with a natural release for 9 minutes and then you can pop the pressure nozzle.

After cooking the rice remove it and set aside. In the same pot add your drained lentils, 1 stock cube, the tomato roughly chopped, the turmeric and the 500ml water.

Pressure cook on high pressure for 10min with a natural release of 10 minutes and then pop the pressure nozzle.

Once the lentils are done use a whisk to smoothen it out. Alternatively you can strain the whole mixture getting a silky smooth consistency and getting rid of the tomato skins.

In a pan or in the instant pot itself using sautee mode, heat up the ghee and add in the cumin seeds & bay leaf. Once they are sizzling add in the chicken, carrots and green beans and stir fry.

After the chicken has turned white and looks cooked from the outside add in the lentils and mix well. Cook for about 2 minutes before adding in the rice. Cover and cook for a further two minutes.

Now taste for seasoning and also adjust the thickness to your liking. If it's too thick and you want it thinner add water, if it's too soupy then turn up the heat and cook off some of the water.

Once it's the consistency you like just turn off the head and finish with fresh coriander.

Enjoy