Seasoned Pilaf of Roasted Chicken

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Ready In:
1hr 20mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Place the basmati rice in a large bowl with 1 teaspoon of the salt and enough hot water to cover.
  • Let sit 1 hour.
  • In a large skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat.
  • Add the onions, cook and stir until golden, about 7 minutes.
  • Remove the onions and set aside.
  • In the same skillet, add another 1 tablespoon of the oil and 1 tablespoon of the butter.
  • Place the chicken pieces into the skillet, and season with salt and pepper to taste.
  • Begin to brown the chicken on both sides.
  • When the chicken starts to brown add the cinnamon and chicken broth.
  • Turn the heat to medium-low, cover and cook for 35 minutes until the chicken is tender.
  • Transfer the chicken to a plate to cool and remove the skin and thigh bones.
  • Reserve the cooked chicken broth.
  • Drain the barberries and place in a small saucepan with 1/2 cup of the reserved chicken stock and sugar.
  • Bring to a boil and boil for 5 minutes, until the mixture begins to slightly thicken.
  • Add the saffron mixture and set aside.
  • Fill a 5-quart saucepan, three-quarters-full with water.
  • Bring to a boil, add 1 teaspoon of the remaining salt and the drained basmati rice.
  • Cook on high for 7 minutes, stirring occasionally.
  • Drain the rice in a colander and rinse with cold water several times.
  • Remove the bones from the cooked, cooled chicken.
  • Set aside.
  • In the same 5-quart saucepan, melt 1 tablespoon of the remaining oil and 1 tablespoon of the remaining butter.
  • Layer evenly one-third of the rice, one-third of the chicken, one-third of the barberry mixture, and 1 tablespoon of the cumin seeds.
  • Repeat these layers until finished.
  • Put 2 layers of paper towels over the top of the pot and cover.
  • Cook for 10 minutes on medium heat and then 35 minutes on low heat.
  • When finished, carefully remove the lid and paper towels, watching out for steam.
  • Fluff and mix the rice and chicken mixture together.
  • Add the remaining oil and butter and fluff well.
  • To serve, spoon onto the center area of a serving plate, creating a peaked mound.
  • Garnish with a sprinkle of the almonds and pistachios over the top and sides of the pilaf.

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