Pressure Cooked Chickpea Curry With Brown Rice Recipes

PRESSURE COOKER CHICKEN CURRY WITH RICE

Steps:

• 1. Set your pressure cooker to brown. Add one tablespoons olive oil and heat it up.
• 2. Saute the chicken until lightly golden - remove from the cooker with a slotted spoon.
• 3. Add the other tablespoons of olive oil and heat it up. Add the pepper and onion and saute until somewhat softened.
• 4. Add the two cups of rice to the cooker, and stir well.
• 5. Add the broth, curry powder, and chicken and stir again.
• 6. Distribute the tomatoes and simmer sauce over the top of the rice, veggie and chicken mixture. DO NOT STIR THESE IN - just let them rest o top.
• 7. Set the cooker to 15 psi, and set it for 8 minutes.
• 8. Once time is up, wait five minutes while some of the pressure releases naturally.
• 9. After five minutes, use whatever your quick release method is on your pressure cooker to release the rest of the pressure.
• 10. Mix everything well and ENJOY!

PRESSURE COOKED CHICKPEA CURRY WITH BROWN RICE

Steps:

• 1) In a 4-cup capacity heat proof container add the rice, and water. If the container does not have a handle, construct an aluminum foil sling to lower and raise it out of the pressure cooker. Set aside. 2) In the pre-heated pressure cooker, on medium heat without the lid, add the oil and onion and saute' until it is just starting to caramelize (about 7 minutes). Next add the chana masala powder garlic and ginger and saute' for about 30 more seconds until the garlic begins to cook. 3) Next, pour in the water, chickpeas and tomato concentrate into the pressure cooker. 4) Lower the steamer basket (or trivet) into the pressure cooker into the chickpea curry. Now, lower the uncovered heat-proof container into the pressure cooker onto the steamer basket. 5) Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 18-20 minutes at high pressure. 6) When time is up, open the pressure cooker with the Natural Release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the keep warm mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve. 7) Carefully lift out the heat-proof container and fluff the rice and serve on individual dishes. Mix-in the salt with the curry in the base of the cooker, and spoon it out and serve with an optional dollop of low-fat yogurt.

CHICKPEA CURRY (VEGAN -PRESSURE COOKER)

Steps:

• Heat the oil in the pressure cooker over high heat. Cook the cumin seeds for approx 30 seconds or until they start to crackle.
• Add the sliced onion and cook, stirring, for 5 minutes. The onion should be golden and soft.
• Reduce the heat and stir in the garlic and other spices.
• Add all remaining ingredients (except garnish).
• Close and lock the lid. Bring to high pressure over high heat. Reduce heat to stabilise the pressure and cook for 15 minutes.
• Release pressure and serve with a sprig of coriander or a sprinkle of parsley. Serve with steamed basmati rice, naan or pappadums.
• NOTE: to cook dried beans. Overnight soak, drain water, place into pressure cooker, cover with fresh water and cook on low pressure for 10 minutes. I soaked 2 cups dried chickpeas and result was a little over 4 cups cooked beans. Canned/tinned chickpeas can be used if desired- be sure to drain and wash them well.

PRESSURE-COOKER CHICKPEA AND POTATO CURRY

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Add stock to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in chickpeas, tomatoes and potato., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.