Chicken with Rice and Saffron
Ingredients
- 2 cups basmati rice
- 1/4 cup peas
- 2 cups broth
- 1 kg chicken, cut into quarters
- 2 tablespoons corn oil
- 4 cloves garlic, crushed
- 1 large onion, grated
- 2 cinnamon sticks
- 6 cardamom pods
- 5 cloves
- 2 bay leaves
Saffron mixture
- 1/4 teaspoon saffron threads
- 3 tablespoons milk
Marinating mixture
- 1 piece ginger
- 1/2 cup mint
- 1 teaspoon ground cardamom
- 1 cup yogurt
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
Preparation
Wash the rice several times with water and soak it for 15 minutes.
In a small cup, combine the saffron and milk.
For the marinating mixture, blend the ginger, mint, and yogurt until smooth.
In a deep dish, add the marinating mixture, then stir in the salt, ground cardamom, and nutmeg.
Place the chicken pieces in the marinating mixture and refrigerate for 2 hours to marinate.
In a medium-sized pot, heat the oil and add the garlic, grated onion, cinnamon sticks, cardamom pods, cloves, and bay leaves. Stir until the onion is golden brown.
Add the marinated chicken along with the marinating mixture and cook on low heat until the chicken is fully cooked.
Transfer the chicken pieces to a plate and set them aside.
Drain the soaked rice and add it to the same pot along with the peas. Stir gently.
Pour in the broth and bring it to a vigorous boil until holes appear on the surface of the rice.
Add the saffron mixture, place the chicken pieces on top of the rice, cover the pot, and cook on low heat for 30 minutes until the rice is done.
