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from Bao's cookbook

Pressure Cooker Chicken and Indian Rice

pressure cooker



  • For the Chicken:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 teaspoons tomato paste
  • 1 clove garlic, minced
  • 1 cup water (or your pressure cooker's minimum required liquid amount)
  • 8 bone-in, skin-on chicken pieces (4 drumsticks & 4 thighs)
  • Spices:
  • 1 teaspoon ginger
  • 1 teaspoon cardamom
  • ½ teaspoon black pepper
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • ¼ teaspoon turmeric
  • 2 bay leaves
  • 3 teaspoons salt (decrease if using salt-brined chicken)
  • For the rice:
  • About 1 cup water (see instructions)
  • 2 cups Basmati rice, rinsed
  • For the garnish:
  • 1/4 cup raisins
  • 1/4 cup pine nuts
  • 2 fresh tomatoes, chopped
  • 1 wedge white onion, thinly sliced
  • Preparation:
    1. 1. In the pre-heated pressure cooker add oil and onion, saute until soft. Add the garlic and spices, and swoosh everything around for about 30 seconds. Then, add the water tomato paste and salt. Finally, add chicken pieces and coat in cooking liquid.
    2. 2. For electric pressure cookers: Cook for 14 minutes at high pressure. When time is up, open the cooker by releasing the pressure.
    3. 3. Strain out chicken pieces and place in heat-proof serving platter, and cover with foil.
    4. 4. Pour the cooking liquids from the pressure cooker into a heat-proof 4-cup measuring cup to reach 3 1/2 cups. If the cooking liquid does not reach 3½ cup mark add water.
    5. 5. Pour the measured liquid back into the pressure cooker and add the rice. Mix.
    6. 6. For electric pressure cookers: Cook for 3 minutes at high pressure. When cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
    7. 7. While the rice is cooking, slide the un-covered serving platter with chicken pieces skin-side up under broiler until the skin is brown and bubbly.
    8. 8. Transfer the freshly pressure cooked rice onto the platter. Now add the chicken pieces on top and sprinkle with pine nuts, raisins, fresh tomato and onion before serving. Pour any remaining cooking liquid on top.

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