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| Home -> [Central Asian, Chicken, Persian, Poultry] -> [Persian chicken polo Recipe] |
Persian chicken polo
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Central Asian, Chicken, Persian, Poultry |
Rating: |
0 |
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Ingredients:
| 500
| grams | Rice, basmati | | | Onion | | 5
| tbsp | Butter or oil | | 1
| large | Chicken, roasting jointed | | | Salt & black pepper | | 1
| tbsp | Raisins or more | | 150
| grams | Apricots, sharp dried | | 1
| tsp | Cinnamon, grd |
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Procedures:
| 1 | Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. | | 2 | Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat. | | 3 | Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce. | | 4 | Bone the chicken if you like. | | 5 | Wash and boil the rice according to the recipe for chilau but do not steam it. | | 6 | Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. | | 7 | Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice. | | 8 | Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. | | 9 | The cloth will capture the steam rising from the rice and help to make it fluffy. | | 10 | Serve all mixed together |
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