Monday, February 6, 2017

Pressure Cooker Indian-Style Chicken & Rice

I'm sure using the garam masala blend of whole spices from India really helped put this over the top. That spicy, sweet smell of coriander seeds, cumin seeds, cardamom, peppercorns, fennel seeds, mustard seeds, cloves, cinnamon and anise is amazing. It was so tasty that I will definitely be making it again...

Cut up 2-3 chicken thighs into small rough-cut pieces

Turn cooker onto meat/chicken setting and let preheat for a couple of minutes with 2 Tablespoons of butter inside.

When the butter is melted, saute the chicken for a bit. Then add:

1/4 onion, chopped
1 Tablespoon minced garlic

Continue to saute for 5-6 minutes.

Stir in:
3/4 cup rice (I used jasmine)
3/4 cup chicken broth
1/2 can of fire-roasted diced stewed tomatoes
1/2 teaspoon dried cilantro
1/4 teaspoon crushed red pepper flakes
1 Tablespoon of garam masala

Put the lid on the cooker and set for 6 minutes on rice setting. Let natural release for 10 minutes. Release any remaining steam, remove lid, stir and serve.

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