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Saffron Chicken Pulao,Pilaf

Saffron Chicken Pulao/Pilaf using #Perdue #WeekdaySupper

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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 ½ Cups Perdue Signature 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.
  • Enjoy!