| |
|
|
|
|
| |
|
|
|
|
| |
Saffron Chicken Pullao |
|
|
|
| |
|
Serves : |
6 Persons |
|
| |
|
|
|
|
| |
| |
Ingredients |
|
| |
|
|
| |
• 2 cup long grain white rice • 4 tbl ghee • 1/2 tsp powdered Baby Brand Saffron • 1 x cinnamon stick broken • 3 x cloves • 2 x cardamomslightly crushed
• 2 tbl sultanas 2 tbl blanched almonds • 300 gm skinless chicken breast diced |
|
| |
|
|
| |
Preparation |
|
| |
|
|
| |
- In a pan with a heavy base stir the rice in half the ghee until the grains are well coated.
- Add Baby Brand Saffron and spices and pour in 3 cups cold water.
- Cover and bring to the boil then reduce heat to lowest point and cool 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.
|
|
| |
|
|
|
|