Yakhni Puloa

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Photo: Sommer

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

Preparation

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.