🍲 Chicken Madghout (Pressure-Cooker Chicken & Rice)

Method

1. Soak the 3 cups of basmati rice in warm water for 15 minutes, then drain; chop the onions, crush the 3 garlic cloves, chop the tomatoes and pierce the dried lime (and chop the green pepper and chili if using).

2. Heat the 3 tbsp oil in the open pressure cooker over medium heat and cook the onions for 5 minutes until soft and pale golden, then add the garlic for 1 minute.

3. Add the chicken pieces and turn them over high heat for 5 minutes until they change colour on all sides.

4. Add the tomatoes, 1 tbsp tomato paste, 2 tbsp kabsa spice, the dried lime and salt (and the stock cube and peppers if using), and stir for 2 minutes until the tomatoes soften.

5. Pour in the 4 cups of water, lock the lid and keep over high heat until it whistles, then reduce to medium and cook for 10 minutes.

6. Turn off the heat and let all the steam escape until the safety valve drops, then open the cooker.

7. Taste the broth and adjust the salt, add the drained rice and stir once so it spreads around the chicken.

8. Lock the lid and keep over high heat until it whistles, then reduce to low and cook for 5 minutes.

9. Turn off the heat and let the cooker rest for 10 minutes until all the steam is released before opening.

10. Open the cooker, fluff the rice gently with a fork, spoon it onto a platter with the chicken on top and serve hot.

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