Yakhni Puloa
By: Sommer
Published: Wednesday, September 1, 2010 - 9:11pm

Ingredients




1 pound chicken breast or lamb, cut into bite-size pieces
1 cup basmati rice
1 cup stock (chicken or beef)
4 green cardamom pods
10 wholes peppercorns
1 cinnamon stick
1 bay leaf
1 star anise
1 pinch small of saffron
2 tablespoons fresh grated ginger
2 cloves garlic, minced
1 cup diced onion
 cup sultanas (golden raisins)
 cup chopped dried apricot
1/2 cup almonds or cashews
Salt
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!