INGREDIENTS

1 cup basmati rice, soaked 15 minutes

2 tablespoons oil or ghee

Whole Spices

1 ½ teaspoon cumin seeds

3 green cardamom pods

3 whole cloves

1 bay leaf

1 black cardamom

½ cinnamon stick

½ teaspoon whole black peppercorns

2 medium onions, thinly sliced

2 teaspoons minced garlic

1 teaspoon minced ginger

1 pound boneless and skinless chicken thighs, cut into quarters

Spices

1 ½ teaspoons salt, adjust to taste

½ teaspoon coriander powder

½ teaspoon garam masala

¼ teaspoon turmeric

1 cup water

Cilantro, garnish

INSTRUCTIONS

1. Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
2. Press the saute? button. Add the oil/ghee to the pot. When it melts, add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 7-8 minutes or until the onions turn golden brown.
3. Add the garlic, ginger, chicken and spices. Stir-fry for 5 minutes or until most of the outside of the chicken is no longer pink.
4. Add the rice and water to the pot and mix well.
5. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
6. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
7. Discard the whole spices if desired, sprinkle with cilantro and serve.