Yakhni Puloa
"Puloa is a relatively quick dish and boasts vibrant flavors and textures! The aroma itself, is worth more than a bucket of saffron! I love Puloa best with lamb, but find it more accessible (and affordable) made with chicken...your call!"
photo by spicyperspective
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 1⁄4 lbs chicken breasts or 1 1/4 lbs lamb, cut into bite-size pieces
- 1 cup basmati rice
- 1 1⁄4 cups stock (chicken or beef)
- 4 green cardamom pods
- 10 whole peppercorns
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 small pinch saffron
- 2 tablespoons fresh grated ginger
- 2 cloves garlic, minced
- 1 cup diced onion
- 1⁄3 cup sultana (golden raisins)
- 1⁄3 cup chopped dried apricot
- 1⁄2 cup almonds or 1/2 cup cashews
- salt
- chopped cilantro (to garnish)
directions
- 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.
- 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.
- 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.
- Steam the rice for 15 minutes. Then remove from heat. Stir in the chopped apricots and nuts and cover again.
- Allow the puloa to sit another 5 minutes, covered. Serve with cilantro sprinkled on top! Serves 4.
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Reviews
-
This is a wonderful quick pulao, one of the best I've tried so far. I love pulao, so will make this again for sure. Made it with chicken and only left out the cilantro because I had none.<br/>Thanks for sharing this recipe!<br/>Made for PARTY 2010.
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