Name: Chicken Kabuli Pulao
Ingredients: 3 cups basmati rice; 2 lb. boneless, skinless chicken breasts (cut into 2 or 3 pieces), or 3 lb. bone-in chicken pieces (optional); Kosher salt and freshly-ground black pepper; Cooking oil, such as canola or grapeseed oil; 3 cups chicken stock; 1 tsp Rumi Wild Black Cumin Seeds; 1 tsp Cardamom Seeds; Large pinch of Rumi Saffron threads; 1 Tbsp Ghee (or butter); 1/2 cup slivered almonds; 1/2 cup raisins or currants

RECIPES

Chicken Kabuli Pulao

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Pulao is a flavor-packed dish made with basmati rice, dried fruit, and warming Middle Eastern spices like cumin, cardamom, and floral saffron threads. This version uses bone-in chicken, but feel free to swap it out for your favorite protein of choice or load up on the veggies for a vegetarian version.

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Chicken Kabuli Pulao

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Ingredients

3 cups basmati rice
2 lb. boneless, skinless chicken breasts (cut into 2 or 3 pieces), or 3 lb. bone-in chicken pieces (optional)
Kosher salt and freshly-ground black pepper
Cooking oil, such as canola or grapeseed oil
3 cups chicken stock
1 tsp Rumi Wild Black Cumin Seeds
1 tsp Cardamom Seeds
Large pinch of Rumi Saffron threads
1 Tbsp Ghee (or butter)
1/2 cup slivered almonds
1/2 cup raisins or currants

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Directions

Place the rice in a colander and rinse under cold running water until the water runs clear. Place in a bowl, cover with water, and soak for 30 minutes.
If using, season the chicken on all sides with salt and pepper. If not using chicken, skip to step 6.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Once hot, add the chicken pieces to the skillet and sear for 3-4 minutes per side until lightly browned.
Add in the chicken stock, bring to a boil, then reduce the heat to a simmer. Cover with a lid and let simmer for about 20 minutes, turning the chicken over halfway through. (If you are using chicken on the bone, cook for approximately 30 minutes). If not using chicken, skip this step.
Remove the chicken and set aside. Reserve the chicken stock.
Fill a large pot with about 12 cups of water and bring to a boil.
Drain the rice and add to the pot with 2 teaspoons of kosher salt.
Boil for 8 minutes. (The rice should be about doubled in size and not completely tender.)
Drain the rice.
Return about 2/3 of the rice to the empty pot. Layer the chicken pieces on top of the rice (if using) and cover with the remaining rice.
Sprinkle with the cumin and cardamom seeds.
Pour the chicken stock back into the pot, cover with a lid and cook on low for about 15 minutes.
Meanwhile, in a small bowl, add two tablespoons of hot (but not boiling) water and the saffron threads. Set aside to let the saffron bloom, about 10 minutes
In a small skillet over medium-low heat, melt 1 tablespoon of ghee (or butter), to make your nutty topping. Add in the raisins and almond slivers and saute until the almonds just begin to brown, about 2-3 minutes. Remove from the heat.
Take a spoonful of cooked rice from the pot with the chicken. Stir into the nutty topping and add in the saffron-infused water.
Transfer the chicken and rice to a platter. Sprinkle with saffron almond topping and serve warm.