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Yakhni Puloa

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“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!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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