Whipping up a tasty one-pot meal that don’t require any side dishes, is a challenge.
So I came up with this pressure cooker version of pot rice.
I haven’t made traditional slow cooked pot rice yet, so I am not sure how different that would taste form this pressure cooked version.
I have had the restaurant version of Pot rice and mine is definitely superior to that in taste, moisture and texture
I have listed few chopped vegetables, but this is one dish where you can improvise and be creative.
I also add sauces, which improves the colour of gravy.
Ingredients for Chicken Pot Rice
1. Long grain rice – 1cup
2. Boneless chicken cut into 3 inch pieces- 500 g
3. Carrot- 1 (medium size)
4. Potato- 1 (medium size)
5. Sweet corn- ¼ cup
6. Onion- 1 finely chopped
7. Garlic- 2 teaspoon, finely chopped
8. Ginger- 1 teaspoon, finely chopped
9. Red chilli powder – 1teaspoon
10. Garam masala powder- ½ teaspoon
11. Soy sauce- 1 table spoon
12. Red chili sauce -1 table spoon
13 Tomato sauce – 1 table spoon
14. Schezwan sauce- 1 table spoon
15. Oil – 2 table spoon
16. Cardamom – 2 pieces
17- Clove- 2 pieces
18 .Star anise- 1
19. Cinnamon stick- 2 inch piece
20. Salt –according to taste
Wash and drain the rice and keep it aside.
In a large pan, add oil . When the oil is hot add Cardamom, clove, cinnamon and star anise. Stir. Add, chopped ginger and garlic and sauté till there is no more raw smell.
Add chopped onions and sauté till translucent. Add chicken, potato, carrot and corn and sauté for 5 minutes. Add red chilli powder and garam masala and sauté for additional 2 minutes.
Now add the sauces and sauté for 1 minute. Add the washed and drained rice and salt according to your taste, and mix well carefully for 1 minute.
Transfer to a pressure cooker. Add three cups of water and mix well. Pressure cook for 20 minutes or 4 whistles.
I have a few suggestions based on my learning.
1. You can add vegetables like broccoli, mushrooms, and bell peppers. But if you are doing so, do not cook them in pressure cooker. Instead, saute them after chopping. You can add salt and pepper powder. Once your cooked pot rice is transferred to a serving bowl, add the above and give it a stir.
2. The quantity of sauces can be changed according to the fancy of your taste buds. I love soy, chilli and schezwan sauces in my recipes.
3. If you feel that the cooked rice doesn’t have enough moisture, you can add warm water in sufficient quantity and give it a stir before you serve.
4. I haven’t added the garnish. You can garnish with chopped spring onion, coriander and mint leaves.
Next I am going to try the same recipe replacing water with a mixture of 2 cups water and 1 cup coconut milk.
If you are trying out the recipe, do drop in your experience .