Golden Saffron And Cardamom Spiced Chicken Rice Pilau
Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a fabulous one-dish meal! Inspired by a nigella lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!!
Steps
Marinate the chicken in the yogurt , lemon , cinnamon , small pinch of garam masala , and grated ginger for about 1 hour.
Soak the saffron threads in the chicken stock.
Shake the excess marinade off the chicken.
In a large dutch oven or le creuset over medium-high heat , fry the meat with a spoonful or so of oil.
Remove chicken and browned bits to a plate , cover with aluminum foil to keep warm and set aside.
In the same pan , melt the butter with 1 tablespoon of the oil and add the rice , stirring to coat until glossy.
Pour in the saffron and chicken stock , add the sultanas , cardamom pods , rose water , lemon juice and zest and bring the pan to the boil , then clamp on the lid and turn the heat down to very low.
Cook for about 10-15 minutes , by which time the rice should have absorbed the liquid and be cooked through.
Add the chicken and the browned bits to the rice , stirring gently to combine.
Toast the almonds by shaking them in a dry frying pan over a medium heat unt.
Ingredients
boneless skinless chicken breasts, yogurt, lemon, ground cinnamon, garam masala, fresh ginger, saffron thread, chicken stock, butter, peanut oil, basmati rice, sultana, cardamom pods, rose water, fresh lemon, slivered almonds, pistachio nut, flat leaf parsley