Photo by: Sommer
Yakhni Puloa
Food 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
Recipe 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.
Recipe source: Foodista recipe
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