Pressure Cooker Chicken and Rice

Sprinkle in the turmeric powder, coriander powder, garam masala, and salt.

Mix well so the chicken is evenly coated with the spices, then cook for another 2 minutes.

Add the tomato puree, red chili powder, and sugar. Stir to combine.

Cook the masala, stirring occasionally, until it thickens and the oil begins to separate around the edges.

Drain the soaked basmati rice well, then add it to the cooker and gently fold it into the chicken mixture.

Add the chopped carrots and green beans, spreading them evenly through the rice.

Pour in the water and stir gently once, making sure nothing is stuck to the bottom of the cooker.

Secure the lid and cook over high heat until the cooker releases 2 whistles. Turn off the heat, let it rest for 2-3 minutes, then carefully release the remaining pressure according to your cooker’s instructions. Open the lid and fluff the rice with a fork.

Serve hot with vegetable raita, plain yogurt, or a simple cucumber salad.