4 Serves
45 Mins
Heat the cooking oil in a large pot over medium heat. Add the cardamom, cinnamon, bay leaf, anise seeds, and saffron, stirring briefly until fragrant.
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Vitamin E
9 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
517 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
456 mg / 420 mgPhosphorus
1034 mg / 1,250 mgPotassium
2024 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
10 mg / 11 mgCopper
1 mg / 0.9 mgManganese
22 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
8 g / 28 gSugar
21 g / 50 gSaturated Fat
11 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Add the onions to the pot and sauté until softened, then stir in the ginger and garlic, cooking for another two minutes.
Add the chicken pieces to the pot, season liberally with salt, and cook until the chicken is lightly browned.
Stir in the rice, ensuring every grain is coated with the spiced oil, then pour in the stock and bring the mixture to a boil.
Scatter the golden raisins over the top, cover the pot with a tight-fitting lid, and reduce the heat to low to steam for 15 minutes.
Remove the pot from the heat, stir in the chopped apricots and mixed nuts, cover again, and let the pulao rest for 5 minutes before serving garnished with fresh cilantro.
43
g58
g28
g
