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I am always looking for new recipes with rice. I liked the results of this one very much.
Persian Chicken Polo
6 servings
500 g basmati Rice
Onion
5 tb Butter or oil
1 large Chicken, divided in pieces
Salt & black pepper to taste
1 tb Raisins
150 g Apricots, dried
1 tsp ground Cinnamon,
Fry the onion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced. Bone the chicken if you like. Wash and boil the rice according to the instructions in the package. Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together. Very Good!
Persian Chicken Polo
6 servings
500 g basmati Rice
Onion
5 tb Butter or oil
1 large Chicken, divided in pieces
Salt & black pepper to taste
1 tb Raisins
150 g Apricots, dried
1 tsp ground Cinnamon,
Fry the onion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced. Bone the chicken if you like. Wash and boil the rice according to the instructions in the package. Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together. Very Good!
MsgID: 3112262
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!