Madghout (Pressure Cooked Chicken and Rice)

🛒 Ingredients

• Chicken (bone-in, skin-on) 250 g · 500 kcal
• Basmati Rice 100 g · 360 kcal
• Onion 50 g · 20 kcal
• Tomatoes 75 g · 14 kcal
• Garlic 5 g · 8 kcal
• Green Chilies 5 g · 2 kcal
• Vegetable Oil 11 g · 99 kcal
• Whole Spices (Cardamom, Cloves, Bay Leaf) 2 g · 7 kcal
• Ground Spices (Cumin powder, Coriander powder, Black pepper) 2 g · 8 kcal
• Dried Lime (Loomi) 1 g · 3 kcal

👨‍🍳 Instructions

1. Wash basmati rice thoroughly and soak in water for at least 20-30 minutes, then drain.
2. In a pressure cooker, heat the vegetable oil over medium-high heat. Add chopped onions and sauté until translucent.
3. Add minced garlic and green chilies, cook for another minute until fragrant. Then add chicken pieces and brown them on all sides.
4. Stir in chopped tomatoes, whole spices (cardamom, cloves, bay leaf), ground spices (cumin, coriander, black pepper) and salt. Cook for 5-7 minutes until tomatoes soften.
5. Add enough hot water or chicken broth to cover the chicken, typically about 2 cups. Add the dried lime (loomi).
6. Close the pressure cooker lid and cook under high pressure for 15-20 minutes after it reaches full pressure, then allow natural pressure release.
7. Open the cooker, carefully remove the cooked chicken and dried lime. Adjust the seasoning of the broth if needed.
8. Add the drained basmati rice to the broth in the pressure cooker. Gently place the cooked chicken pieces on top of the rice.
9. Close the pressure cooker lid again and cook on high pressure for 7-10 minutes, or until the rice is cooked and all liquid is absorbed. Allow natural pressure release.
10. Once the pressure is fully released, open the cooker, fluff the rice gently with a fork. Serve Madghout hot, garnished with fresh cilantro or parsley if desired.