Ingredients
-
1 1/4
-
1
-
1 1/4
-
4
-
10
-
1
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
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!,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.Thanks for sharing this recipe!Made for PARTY 2010.
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Steps
|
1
Done
|
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
Done
|
Saut For 2-3 Minutes, Then Add the Ginger and Garlic and Saut Another 2 Minutes. Add the Chicken to the Pot. Salt Liberally and Cook For 1-2 Minutes. |
|
3
Done
|
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
Done
|
Steam the Rice For 15 Minutes. Then Remove from Heat. Stir in the Chopped Apricots and Nuts and Cover Again. |
|
5
Done
|
Allow the Puloa to Sit Another 5 Minutes, Covered. Serve With Cilantro Sprinkled on Top! Serves 4. |
