
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
Instructions:
- 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.
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