Indian recipe - Saffron Chicken Pullao
02/17/04 06:56 PM
Hey, not sure if this is similar to what you are looking for (no nutmeg)..but I've had this and it is good.
2 cups long-grain rice (I use basmati..mmmm) 4 Tbsp Oil (this could and should probably be reduced to 2 Tbsp) 1/2 tsp powdered saffron 1 cinnamon stick (broken) 3 cloves (whole) 2 cardamoms (lightly crushed) 2 TBSP sultanas (raisins) 2 TBSP blanched almonds (raisins and almonds can be reduced if these are severe triggers for you) 300 g diced skinless chicken breast
In a large pan/pot, stir the rice in half the oil until coated. Add saffron and spices and pour in 3 cups cold water. Cover and bring to a boil, then reduce heat to lowest point and cook without removing the lid for 20 minutes. Cook the sultanas, almonds and diced chicken in the remaining oil. Then stir into rice and let sit 5 minutes before serving.