Yakhni Puloa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.