One Pot Pressure Cooker Chicken and Rice | Go-To Chicken Dinner for Weeknight
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Chicken - 500 gms
  • Rice - ¾ cup
  • Mustard oil - 4 to 6 tbsp
  • Cloves - 5
  • Green cardamom - 5
  • Black cardamom - 1
  • Cinnamon - 2-inch stick
  • Garlic - 8 to 10 cloves, minced
  • Green chili - 1 to 2, finely chopped
  • Onion - 3, medium, thinly sliced (1.5 cup sliced)
  • Ginger paste - 1 tbsp
  • Garam masala - 2 & ½ tsp
  • Salt - 2 tsp
  • Water - 1 & ½ cup
Instructions
  1. Take the rice in a bowl and pour water over it. Wash the rice in the water and then discard the water. Repeat the process at least 5 times.
  2. Once the water runs clear, transfer the rice to a large sieve with fine mesh and place the sieve over the bowl to allow remaining water to drip off.
  3. Heat a wide-mouth pressure cooker and add oil to it. Once oil is hot, temper it with cloves, green & black cardamoms and cinnamon sticks.
  4. Let the whole spices become fragrant in the hot oil for half a minute. Then add minced garlic and chopped green chillies.
  5. Give the garlic and chillies a quick stir and sauté for a minute. Then add the sliced onions.
  6. Sauté the onions on medium flame for about 12 to 15 minutes until they turn golden brown.
  7. It’s time to add the chicken pieces now. Drop chicken pieces into the pressure cooker and also add the ginger paste.
  8. Give a very good stir to the chicken so that they are nicely mixed in with oil and aromatics.
  9. Continue sautéing for 15 minutes on medium-low flame until a nice golden color is developed on all sides of the chicken pieces.
  10. At this stage season the chicken with salt to taste and also add the garam masala. Give a good mix to distribute the seasoning and spice evenly.
  11. After sautéing the chicken with spices for 10 more minutes, add hot water to the cooker. The amount of water must be in the ratio of 1:2 with the amount of rice i.e. for ¾ cup of rice, I added 1 & ½ cup of water.
  12. After adding water, bring the flame to high and let the water come to a full boil. Then cover the pressure cooker tightly using its lid with the whistle on.
  13. Keep the cooker on high flame until the very first whistle. Then lower the heat to minimum and let the chicken and rice cook for exactly 10 minutes on lowest flame.
  14. Switch off the flame after 10 minutes and leave the pressure cooker undisturbed to allow the pressure to release on its own completely. This may take upto 30 minutes.
  15. Carefully open the lid after pressure is released. All the water must have been absorbed by now.
  16. When you are ready to serve, carefully spoon out the rice along with chicken pieces on the serving platter.
  17. Sprinkle fried cashews on top of your pressure cooker chicken and rice to add that delicious crunch! Garnish with fresh coriander and enjoy!
Notes
To get a fluffier rice, I suggest leaving the cooker without any disturbance for at least 2 hours after switching off the flame. This will help all the excess moisture to be soaked up and rice will become dry & fluffy.
Recipe by Flavor Quotient at https://flavorquotient.com/2024/12/one-pot-pressure-cooker-chicken-and-rice/