
This one-pot pressure cooker chicken and rice is fragrant with whole spices, tomato, garam masala, and tender vegetables. It is hearty, warmly spiced, and perfect for a satisfying weeknight meal with raita or plain yogurt.
Heat the oil in a pressure cooker over medium-high heat. Add the cinnamon sticks, black cardamom, and cloves, and fry for 10-15 seconds until aromatic.

Add the chopped onions and cook, stirring often, until they soften and turn light golden.

Stir in the ginger paste and garlic paste. Cook for 1-2 minutes, until the sharp raw aroma fades.

Add the chicken pieces and sear for 2-3 minutes, turning them so they are lightly coated in the onion mixture.

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.

Rinse and soak the basmati rice so the grains cook evenly and stay separate. Drain the rice well before adding it, and avoid over-stirring after the water goes in, which can make the rice mushy. Use bone-in chicken for deeper flavor or boneless thighs for easier serving; adjust salt after cooking if needed.