Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Peanut oil or butter

  2. 1 teaspoon 5ml Whole cumin seeds

  3. 1 teaspoon 5ml Fennel seeds

  4. 2 cups 320g / 11oz Extra-long-grain white rice

  5. 1 1/2 cups 355ml Chicken broth

  6. 1 Unsweetened coconut milk - (14 oz)

  7. 1 1/2 tablespoons 22ml Mild curry powder - or more to taste

  8. 1 teaspoon 5ml Salt

  9. 1/4 cup 59ml Boiling water - if needed

  10. 4 cups 250g / 8.8oz Diced cooked chicken - warmed

  11. 1 1/2 cups 355ml Frozen peas

  12. (rinse away any ice crystals)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. This recipe yields 4 servings.


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