saffron chicken pullao

June 13, 2006

Here’s another yellow dish but without curry, I promise *grin*. I’ve taken this from the same Indian recipe book {Step-By-Step Indian Cooking by Jacki Passmore} which I refused to use in the past but now quite enjoying the recipes and just tweak them to fit my taste. This rice goes well with this.

Saffron Chicken Pullao

1lb basmati rice

5tsbp ghee or sunflower oil

1/2 tsp saffron

2 cinnamon sticks, broken

3 cloves

4 cardamons, lightly crushed

3-4 tbsp sultanas

1L (adjust the water because this will depend on the type of rice you’re going to use)

almonds (the recipe calls for blanched almonds, but I chose to roast mine)

1lb diced chicken fillet

salt or fish sauce to taste (the recipe in this book was without this, it was pretty bland)

In a heavy based pan {medium heat) stir the rice in half the ghee or oil until the grains are well coated. Add saffron and spices and pour in 3/4L of water, cover and bring to boil. Reduce to lowest temperature and if necessary add the rest of the water, cook until the rice is done. Note: I did not follow the procedure which was ‘without removing the lid’ I often removed it and stir my rice because I really didn’t like it sticking on the bottom, so I was stirring it and there was no harm done on the rice.

In a separate pan, cook the chicken using the remaining ghee or oil. Stir into the rice, also season with salt or in this case, I’ve used 2 tsp of fish sauce and let sit for 5 minutes. Just before serving, stir in or top with almonds.

Tip: if you want a much darker yellow rice, add a pinch of turmeric powder.

Posted in Indian, chicken, rice