Zafrani Chicken Pulao

Zafrani Chicken Pulao

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INGREDIENTS

1 lb Chicken Tenders cut into cubes
2 Cups of Basmati Rice
1 Bay Leaf
4 Cardamom Pods
6 Peppercorns
3 Cloves
1 Star Anise
1 Large Onion
1 tbsp Crushed Ginger
1 tbsp Crushed Garlic
1 tsp Garam Masala
1 tsp Red Chili Powder
2 tsp Saffron Strands
2 tbsp Yoghurt
1 cup milk
2 1/2 Cups Chicken Stock
few mint leaves chopped
Salt-to taste
Butter-3 tbsp

INSTRUCTIONS

• Warm up the milk and add the saffron strands.Let it soak.
• In a deep pan heat the butter and add the bay leaf,cardamom,cinnamon,cloves and peppercorns.
• Stir for a minute and add sliced onions and saute for another minute.Add the ginger and garlic followed by garam masala and chili powder.
• Add the chicken pieces into the pan along with the yoghurt.
• Add rice into the mix.
• Add the saffron milk, chicken stock, mint leaves and salt.
• Bring to a boil on high, cover and lower the heat.
• Cook for about 20-25 minutes until the rice and chicken are cooked and the liquid has been absorbed.
• Serve hot with boiled eggs, salad and raita.

Adapted from: http://www.sonisfood.com/2014/11/saffron-chicken- pulaopilaf-using-perduechicken-weekdaysupper.html
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