Pressure Cooker Chicken and Rice

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed (yield from 1 lb rea or 228g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Salt

  Table

  3 tsp or 18g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Bay leaf

  Spices

  2g or 2g

• Tomato paste

  Canned, without salt added

  3 tsp or 16g

• Water

  Plain, clean water

  1 cup or 237g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Pat the chicken pieces dry and trim excess fat; if thighs are large, cut them in half. Set aside.
2. Set the pressure cooker to sauté (or heat a stovetop cooker over medium). Add olive oil and the chopped onion; cook until softened, 3–5 minutes.
3. Stir in garlic, ginger, cardamom, cumin, coriander, turmeric, bay leaf, pepper, and 2 teaspoons of the salt; cook until fragrant, about 30 seconds.
4. Add tomato paste and 1 cup water; scrape up any browned bits. Nestle the chicken into the liquid, turning to coat.
5. Pressure cook at high pressure for 12–14 minutes (12 minutes for stovetop after reaching pressure; 14 minutes for electric). Release pressure and transfer chicken to a heatproof platter; tent with foil.
6. Pour cooking liquid into a heatproof measuring cup and bring the total to 3.5 cups with additional water if needed. Return exactly 3.5 cups liquid to the cooker; reserve any extra for another use. Stir in the rice and remaining 1 teaspoon salt.
7. Pressure cook the rice at high pressure for 3 minutes. Let pressure release naturally for 10 minutes, then vent any remaining steam and fluff the rice.
8. While the rice rests, set the oven to broil. Broil the chicken skin-side up on a rack until the skin is browned and bubbly, 3–6 minutes.
9. Mound the rice on a platter. Top with the chicken and any accumulated juices. Garnish with pine nuts, raisins, and diced tomato; drizzle with a little reserved cooking liquid if desired.