Heat olive oil in a pressure cooker.

Add finely chopped garlic and fry until light brown.

Add thinly sliced onions and sauté until transparent.

Add salt, rosemary, chicken cubes, grated carrot, and washed rice.

Add 2 cups of water.

Pressure cook for 3 whistles and turn off the heat.

Allow the pressure to release naturally.

Open the cooker and fluff the rice with a fork.

Heat olive oil in a skillet.

Add finely chopped garlic and sauté until deep golden brown.

Add roughly torn basil leaves and homemade tomato puree.

Simmer for a few minutes.

Add salt to taste, sugar, Tabasco sauce, and paprika powder.

Bring to a brisk boil.

Reduce the heat and stir in the fresh cream.

Bring to a single boil and turn off the heat.

Serve the Rosemary Chicken Rice with Spicy Tomato Garlic Sauce.

Garnish with fresh basil leaves and fried garlic.