Ingredients for Yakhni Puloa
- Chicken Breasts
- Basmati Rice
- 3 cups chicken stock (or water)
- Green Cardamom Pods
- Peppercorns
- Cinnamon Stick
- 2 bay leaves
- Star Anise
- 1/4 teaspoon saffron threads
- 1 inch ginger, grated
- 2 cloves garlic, minced
- Diced Onion
- Sultana
- Dried Apricot
- Almonds
- 1 teaspoon salt (or to taste)
- Fresh cilantro, for garnish
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How to Make Yakhni Puloa
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1 teaspoon cardamom pods, 1 cinnamon stick, 2 bay leaves, 2 star anise, and a pinch of saffron threads (about 1/4 teaspoon).
- Stir for 1 minute to release the aromas. Add 1 large onion, chopped.
- Sauté for 2-3 minutes until softened. Add 2 cloves garlic, minced, and 1 inch ginger, grated. Sauté for another 2 minutes.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.
- Season generously with salt (about 1 teaspoon or to taste) and cook for 1-2 minutes until lightly browned.
- Add 1 ½ cups basmati rice, stirring to coat with oil.
- Pour in 3 cups of chicken stock (or water) and bring to a boil.
- Once boiling, add ½ cup raisins (sultanas). Cover, reduce heat to low, and simmer.
- Steam for 15 minutes, or until rice is cooked through and liquid is absorbed.
- Remove from heat and gently stir in ½ cup chopped dried apricots and ½ cup chopped nuts (almonds, pistachios, or a mix).
- Cover and let rest for 5 minutes to allow flavors to meld.
- Garnish with fresh cilantro before serving. Serves 4.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
69g
Fat
24g
Carbs
24g
