YIELD: 6-8 SERVINGS | PREP: 15 MIN | COOK: 29 MIN | TOTAL TIME: 44 MIN
- 1 tbs olive oil
- 1 onion, chopped
- 3 tsp tomato paste
- 1 clove garlic, minced
- 1 c water
- 8 bone-in, skin-on chicken pieces (4 drumsticks & 4 thighs)
- 1 tsp ginger
- 1 tsp cardamom
- ½ tsp black pepper
- 2 tsp cumin
- 2 tsp coriander
- ¼ tsp turmeric
- 2 bay leaves
- 3 tsp salt (decrease if using salt-brined chicken)
- about 1 c water (see instructions)
- 2 c (500ml) Basmati rice, rinsed
- For the garnish
- ¼ c raisins
- ¼ c pine nuts
- 1-2 fresh tomatoes, chopped
- 1 wedge white onion, thinly sliced
Prepare the cooker to sauté by pressing [Menu] and pressing [+] or [-] until “05 Sauté” is selected in the menu. Then, add oil and onion, sauté 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.
Close the pressure cooker. Set the valve on the lid to "Close". Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 14 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and release the steam.
Strain out chicken pieces and place in a 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 the 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. Close the pressure cooker. Press [Manual Setting], [Cooking Time] and then use the [-] button to choose 3 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to count 10 minutes – the rice is steaming in the residual heat of the cooker. Then release steam to release any remaining pressure.
While the rice is cooking, slide the uncovered 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.
Place 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.