Quick Curried Rice With Chicken

Recipe Ingredients

1 tablespoon	15ml	Peanut oil or butter
1 teaspoon	5ml	Whole cumin seeds
1 teaspoon	5ml	Fennel seeds
2 cups	320g / 11oz	Extra-long-grain white rice
1 1/2 cups	355ml	Chicken broth
1		Unsweetened coconut milk - (14 oz)
1 1/2 tablespoons	22ml	Mild curry powder - or more to taste
1 teaspoon	5ml	Salt
1/4 cup	59ml	Boiling water - if needed
4 cups	250g / 8.8oz	Diced cooked chicken - warmed
1 1/2 cups	355ml	Frozen peas
		= (rinse away any ice crystals)

Recipe Instructions

Heat the oil in the cooker over medium-high heat. Add the cumin and fennel seeds and cook, stirring constantly, until they turn a shade darker and become fragrant, about 30 seconds. (Take care not to burn the spices.) Toss in the rice and coat it with the oil. Stir in the broth, coconut milk, curry, and salt.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 3 minutes. Allow the pressure to come down naturally for 8 minutes. Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow excess steam to escape.

Adjust for salt and add more curry powder, if needed. If the rice is not quite tender, stir in the boiling water as you add the chicken and peas. Set (but do not lock) the lid in place and steam an additional minute or two in the residual heat until the peas are tender-crisp and the rice is done. Stir well before serving.

This recipe yields 4 servings.

Source:
The Pressured Cook by Lorna J. Sass

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