Yakhni Puloa

• 1 14 lbs chicken breasts or 1 14 lbs lamb, cut into bite-size pieces
• 1 cup basmati rice
• 1 14 cups stock (chicken or beef)
• 4 green cardamom pods
• 10 whole peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 1 star anise
• 1 small pinch saffron
• 2 tablespoons fresh grated ginger
• 2 cloves garlic, minced
• 1 cup diced onion
• 13 cup sultana (golden raisins)
• 13 cup chopped dried apricot
• 12 cup almonds or 12 cup cashews
• salt
• chopped cilantro (to garnish)

1. In a large pot heat 2 tablespoons of oil over medium heat.
2. Add the cardamom, cinnamon, bay leaf, anise and saffron.
3. Stir for to release the flavors and add the onions.
4. Saute for 2-3 minutes, then add the ginger and garlic and saute another 2 minutes.
5. Add the chicken to the pot.
6. Salt liberally and cook for 1-2 minutes.
7. Next add the rice and stir to coat it in oil.
8. Add the stock and bring to a boil.
9. Once boiling pour the sultanas on top, cover, and reduce the heat to low.
10. Steam the rice for 15 minutes.
11. Then remove from heat.
12. Stir in the chopped apricots and nuts and cover again.
13. Allow the puloa to sit another 5 minutes, covered.
14. Serve with cilantro sprinkled on top!
15. Serves 4.

chicken breasts, basmati rice, stock, green cardamom, peppercorns, cinnamon, bay leaf, anise, saffron, ginger, garlic, onion, golden raisins, apricot, almonds, salt, cilantro

Taken from www.food.com/recipe/yakhni-puloa-436479 (may not work)