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PrintSAFFRON CHICKEN PULAO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- In a pan, with a heavy base, stir the rice in half the ghee until the grains are well coated. Add saffron and spices and pour in 3 cups cold water.
- Cover and bring to the boil, then reduce heat to lowest point and cook without removing the lid for 20 minutes.
- Cook the sultanas, almonds and diced chicken in the remaining ghee.
- Stir into the rice and let sit for 5 minutes before serving.
INGREDIENTS
- 800 grams long-grain white rice
- 4 cardamoms, lightly crushed
- 6 tablespoons ghee
- 4 tablespoons sultanas
- 1 teaspoon powdered saffron
- 4 tablespoons blanched almonds
- 2 cinnamon stick, broken
- 5 cloves
- 500 grams skinless
- 5 cloves chicken breast, diced
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