So I’m assuming you’re tired of doing the dishes or you haven’t found a good podcast yet to keep you entertained while doing them. Or you have some leftover chicken at hand and are figuring how to use it. Either case, you’re at the right place! To those of you who like doing dishes (huh!?) and are grabbing your keys to buy chicken to end up with a leftover breast, WAIT. You can prep each ingredient in a different bowl and you don’t need leftovers. But you can still go buy some chicken if you don’t have any, so I’m sorry to have stopped you. To the ones who’ve stayed, I hope you aren’t scared of using a pressure cooker because that’s what this recipe calls for (or that’s what I decided for the recipe to call for).

Coming to the point: this recipe totally qualifies for a “one pot wonder”. There’s minimal mise en place, it has ingredients you probably already have at home and the reduced time does not compensate for flavour. Now you can have more time to play cards or whatever you’d like to do on a relaxed evening!

Tired of doing the dishes?

Chicken rice:

• 150g chicken breast
• 150g basmati rice

• 1 small onion
• 1 small tomato
• A small bunch each of coriander and mint
• 10 cloves of garlic
• 1 inch ginger
• 3 green chilies
• 3-4 tbsp. thick curd
• 1 tsp. chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• Salt, to taste
• Juice of half a lemon
• 2 tbsp. ghee

Thoroughly wash the rice and soak for about 30 minutes in cool water. Cut the chicken into 2 inch medallions. Thinly slice the onion and dice the tomato, half the chilies and chop the herbs. Add the garlic and ginger to a food processor and blitz to make a paste. Add the onions, tomato, chilies herbs, ginger-garlic paste, chili powder, coriander powder, cumin powder, salt and lemon juice to the curd. Pour the marinade over the chicken and allow to rest for about half an hour. After 30 minutes heat some ghee in the pressure cooker and add the marinated chicken. Cook for about 5 minutes. Drain the rice and add it to the pressure cooker. Add about 1-2 cups of water and stir. Put the lid on the pressure cooker and cook for 3 whistles. Let it rest for about 15 minutes before opening the lid. Mix well before serving.