Saffron Chicken and Rice
Ingredients
- 2 cups rice
- 1/4 cup peas
- 2 cups broth
- 1 kilogram 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, put the saffron and milk.
In a blender jug, put the ginger, mint, and yogurt and blend until the mixture is smooth.
In a deep bowl, put the marinating mixture and add salt, ground cardamom, and nutmeg then mix the ingredients.
Put the chicken pieces in the marinating mixture and place it in the fridge for 2 hours to marinate.
In a medium-sized pot, heat the oil and add garlic, onion, cinnamon, cardamom pods, cloves, and bay leaves then stir until the onion is golden.
Add the chicken and marinating mixture and cook on low heat until the chicken is fully cooked.
Transfer the chicken pieces to a plate and set aside.
Drain the rice from the soaking water then in the same pot, add the rice and peas and stir gently.
Add the broth and let it boil vigorously until holes appear on the rice surface.
Add the saffron mixture then place the chicken pieces on top of the rice, cover the pot, and cook on low heat for 30 minutes until the rice is cooked.
