4 Servings 30 min Cook
4 Thigh, bone removed (yield from 1 lb rea Chicken Thigh
1 Tbsp Olive Oil
1 Cup, chopped Onions
2 Cloves, minced Garlic
1 Tsp Ginger Root
1 Tsp, ground Cardamom
3 Tsp Salt
1/2 Tsp Pepper
2 Tsp, ground Cumin
2 Tsp Coriander Seed
1/4 Tsp Tumeric
1 Tbsp, crumbled Bay Leaf
3 Tsp Tomato Paste
1 Cup Water
2 Cup White Rice
1/4 Cup Pine Nuts
1/4 Cup (not packed) Raisins
1 Medium whole (2-3/5" dia) Tomatoes
Divide chicken quarters into leg and thigh.
In a pre-heated pressure cooker add oil and onion, sauté until soft.
Add the garlic and spices, and sauté everything for about 30 seconds.
Then, add the water tomato paste and salt.
Finally, add chicken pieces and coat in cooking liquid.
For electric pressure cookers: Cook for 14 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 12 minutes pressure cooking time.
When time is up, open the cooker by releasing the pressure.
Strain out chicken pieces and place in heat-proof serving platter, and cover with foil.
Pour the cooking liquids from the pressure cooker into a heat-proof 4-cup measuring cup to reach 3½ cups (875ml) .
If the cooking liquid does not reach 3½ cup mark add water.
If you have more cooking liquid than 3½ cups reserve it for another use.
Pour the measured liquid back into the pressure cooker and add the rice.
Mix.
For electric pressure cookers: Cook for 3 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 3 minutes pressure cooking time.
When time is up, open the pressure cooker with the natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
For electric pressure cookers, when cooking time is up count 10 minutes of natural open time.
Then, release the rest of the pressure using the valve.
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.
Temporarily transfer chicken and cooking liquid, if any, into the foil that was used to cover it and tumble 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.
Enjoy!
Recipe inspired by: http://www.
hippressurecooking.
com/pressure-cooker-chicken-and-rice-one-pot-meal/
