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Free for a limited time30-Minute Pressure Cooker Chicken Madhghout
Madhghout is a quick Saudi dish: chicken and rice cook together in a pressure cooker, so the rice soaks up all the broth's flavour. Skinless chicken and just one spoon of oil.
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Why it's practical
- One pot for the whole meal
- Ready in half an hour
- Less oil than regular kabsa
Chicken Madhghout
10 minPrep
20 minCook
6Servings
460kcal
Ingredients
- 1 kg skinless chicken
- 2 cups basmati, soaked
- 1 onion and 2 tomatoes
- 1 tbsp tomato paste
- 2 tbsp kabsa spice
- Dried lime, cardamom, cinnamon
- 1 tbsp oil
- 3 cups water
Method
- Brown the onion in oil in the pressure cooker; add chicken and spices.
- Add tomatoes, paste and water; seal and cook 10 minutes.
- Release safely, add the rice, seal and cook 6 minutes.
- Rest 10 minutes before opening; serve with salad and daqqus.
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Tip
Only open once the pressure has fully dropped — don't rush it.
Madhghout vs kabsa
Madhghout uses a pressure cooker, with the rice cooking in the same broth as the chicken — faster and more concentrated. Kabsa uses a regular pot and longer time.
Frequently asked questions
How much liquid for the rice?
About 1½ cups of broth per cup of basmati in a pressure cooker.
Can I use brown rice?
Yes — increase pressure time to 15 minutes and add ½ cup water.
Is a pressure cooker safe?
Yes, if you follow the maker's instructions and only open once pressure is released.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.