Lazy Chicken Rice

Marinate the chicken with 0.5 tsp salt, 0.5 tsp black pepper and 1 tsp ginger; let sit for 15–30 minutes, or skip this step if preferred.

Heat oil and 1 tsp ghee in a pressure cooker, then add the cinnamon stick, cardamom pods and bay leaf.

Add the chicken and sauté on medium‑high heat for 4–5 minutes, stirring occasionally until lightly browned.

Add the sliced onion and a pinch of salt; cook for 3–4 minutes until softened and slightly golden, then add the slit green chilli and garam masala.

Rinse the rice and add it to the pot, gently sauté with the chicken for 1 minute.

Add 0.75 cup water, tasting for a slightly higher salt level than desired for the finished rice.

Close the pressure cooker and cook for 2 whistles on medium heat; turn off the flame and let the pressure release naturally for 5–10 minutes.

Open the cooker, gently fluff the rice, then add 0.5 cup milk. Keep the flame low and mix gently, simmering uncovered for 2–3 minutes until the milk is incorporated without vigorous boiling.

Finish with an additional 0.5 tsp ghee if desired, and let the dish rest for 3–5 minutes before serving.