3 minutes high pressure plus 8 minute natural pressure release
1 to 2 minutes steeping
This moist and colorful pilaf-enriched with coconut milk and dotted with bright green peas-provides a creative way to enjoy leftover cooked chicken.
First you steam the rice under pressure, then you toss in the diced chicken just before serving. If the rice on the bottom of the cooker develops a thin crust, stir these golden nuggets right into the pilaf for an extra bit of tasty crunch.
My preference is to use a mild curry powder, but you can use a hot blend or add some cayenne, if you wish. Mango chutney makes a nice accompaniment.
1 tablespoon peanut oil or butter
1 teaspoon whole cumin seeds
1 teaspoon fennel seeds
2 cups extra-long-grain white rice
1-1/2 cups chicken broth
One 14-ounce can unsweetened coconut milk
1-1/2 tablespoons mild curry powder, or more to taste
1 teaspoon salt
1/4 cup boiling water, if needed
4 cups diced, cooked chicken, warmed
1-1/2 cups frozen peas (rinse away any ice crystals)
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.
The Pressured Cook:
Over 75 One-Pot Meals in Minutes Made
in Today's 100% Safe Pressure Cookers
By Lorna Sass
William Morrow & Co.
Recipe Reprinted by permission.
This page created April 1999
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