I based this on a beautiful chickpea plov recipe from 101cookbooks.com. This was a bit more quickly thrown together, but worked very well. I used white basmatti rice instead of brown since it cooks more quickly.
1 cup white onions, chopped
2 tbs olive oil
2 chicken breasts, diced
salt, pepper, paprika, chili flakes
1/3 cup black olives, diced
1/3 cup dill, chopped
1/4 chives, chopped
2 cups basmatti rice
1 tsp saffron threads
2 tsp kosher salt
2.5 cups chicken stock
Saute onions in olive oil at the highest heat level. Add chicken seasoned with salt, pepper, paprika, and chili flakes. Just brown. Turn off heat. Add chopped spices and olives in layers but do not mix with the chicken and onion mixture. Pour rice over the herb layer, still without mixing. Bloom saffron in chicken stock and add salt to the liquid. Pour over rice. The liquid should just cover the rice, if it doesn’t add water. Lock lid in place.
Select “rice.” On my Duo 6 quart, this brings up an un-adjustable 12 minute cycle. After the rice cycle is up, allow a natural pressure release of 10 minutes. If liquid still remains, do a quick 2 minutes on manual, with a quick release to follow. Serve with yogurt, if desired.
Not The Knowing One 