Recipe: Quick Curried Rice with Chicken (using coconut milk) (pressure cooker)

QUICK CURRIED RICE WITH CHICKEN

1 tablespoon peanut oil
1 teaspoon whole cumin seeds
1 teaspoon fennel seeds
2 cups extra-long-grain white rice
1 1/2 cups chicken broth
1 (14 ounce) can unsweetened coconut milk
1 1/2 tablespoons mild curry powder, or more to taste
1 teaspoon salt
1/4 cup boiling water (if needed)
4 cups diced, cooked chicken, warmed
1 1/2 cups frozen peas (rinse away any ice crystals)

Heat the oil in the pressure 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 powder and salt.

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.

Adjust for salt and add more curry powder, if needed. If the rice is not quite tender, stir in the 1/4 cup boiling water. 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.

Makes 4 servings