Yakhni Puloa

Ingredients

1 pound chicken breast or lamb, cut into bite-size pieces
10 wholes peppercorns
2 tablespoons fresh grated ginger
2 cloves garlic, minced
cup sultanas (golden raisins)
1/2 cup almonds or cashews
Chopped Cilantro for garnish

Preparation

1
In a large pot heat 2 tablespoons of oil over medium heat. Add the cardamom, cinnamon, bay leaf, anise and saffron. Stir for to release the flavors and add the onions.
2
Sauté for 2-3 minutes, then add the ginger and garlic and sauté another 2 minutes. Add the chicken to the pot. Salt liberally and cook for 1-2 minutes.
3
Next add the rice and stir to coat it in oil. Add the stock and bring to a boil. Once boiling pour the sultanas on top, cover, and reduce the heat to low.
4
Steam the rice for 15 minutes. Then remove from heat. Stir in the chopped apricots and nuts and cover again.
5
Allow the puloa to sit another 5 minutes, covered. Serve with cilantro sprinkled on top! Serves 4.

 



About

This simple and lovely Indian rice dish is vibrant, flavorful and sure to please!

Yield:

4

Added:

Wednesday, September 1, 2010 - 9:11pm

Creator:

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