زرشک پلو با مرغ

7 mins
Serves 1
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Directions

  1. 1Make the saffron water by crushing 1 tsp of saffron with a pinch of sugar. Add 5 tbsp of boiling water to it and set aside for a few minutes.
  2. 2Make the saffron water by crushing 1 tsp of saffron with a pinch of sugar. Add 5 tbsp of boiling water to it and set aside for a few minutes.
  3. 3Make the saffron water by crushing 1 tsp of saffron with a pinch of sugar. Add 5 tbsp of boiling water to it and set aside for a few minutes.
  4. 4Make the chicken by adding 5-6 pieces of chicken thighs to a bowl.
  5. 5Make the chicken by adding 5-6 pieces of chicken thighs to a bowl.
  6. 6Make the chicken by adding 5-6 pieces of chicken thighs to a bowl.
  7. 7In a saucepan, bring water to a boil, add 1 tbsp of salt and add the chicken thighs. Bring to a boiling point but do not boil. Turn the heat off and drain the water.
  8. 8In a saucepan, bring water to a boil, add 1 tbsp of salt and add the chicken thighs. Bring to a boiling point but do not boil. Turn the heat off and drain the water.
  9. 9In a saucepan, bring water to a boil, add 1 tbsp of salt and add the chicken thighs. Bring to a boiling point but do not boil. Turn the heat off and drain the water.
  10. 10Add 2 tbsp of butter to a pan and cook the chicken thighs on each side for 2 minutes.
  11. 11Add 2 tbsp of butter to a pan and cook the chicken thighs on each side for 2 minutes.
  12. 12Add 2 tbsp of butter to a pan and cook the chicken thighs on each side for 2 minutes.
  13. 13Add 1 chopped large onion and 2 chopped garlic cloves to the pan and cook until translucent.
  14. 14Add 1 chopped large onion and 2 chopped garlic cloves to the pan and cook until translucent.
  15. 15Add 1 chopped large onion and 2 chopped garlic cloves to the pan and cook until translucent.
  16. 16Add 2 grated large tomatoes, 1 tbsp tomato paste, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp paprika powder, salt to taste and water as needed to the pan, mix it well and add the chicken pieces into it. Cook until tender.
  17. 17Add 2 grated large tomatoes, 1 tbsp tomato paste, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp paprika powder, salt to taste and water as needed to the pan, mix it well and add the chicken pieces into it. Cook until tender.
  18. 18Add 2 grated large tomatoes, 1 tbsp tomato paste, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp paprika powder, salt to taste and water as needed to the pan, mix it well and add the chicken pieces into it. Cook until tender.
  19. 19Add the saffron water into the pan with chicken pieces.
  20. 20Add the saffron water into the pan with chicken pieces.
  21. 21Add the saffron water into the pan with chicken pieces.
  22. 22Make the rice by washing and soaking 3 cups of basmati rice for 1 hour. Add 4 litres of boiling water and 1 tbsp of salt and cook for 6-7 minutes. Then check if the rice is 80% soft. Keep aside 1/2 cup of the rice water from the pot.
  23. 23Make the rice by washing and soaking 3 cups of basmati rice for 1 hour. Add 4 litres of boiling water and 1 tbsp of salt and cook for 6-7 minutes. Then check if the rice is 80% soft. Keep aside 1/2 cup of the rice water from the pot.
  24. 24Make the rice by washing and soaking 3 cups of basmati rice for 1 hour. Add 4 litres of boiling water and 1 tbsp of salt and cook for 6-7 minutes. Then check if the rice is 80% soft. Keep aside 1/2 cup of the rice water from the pot.
  25. 25Add the cooked rice to a pan with 3 tbsp of oil and 1/4 cup of oil and mix it well. Make some small holes in the rice and cover the pan with a clean kitchen towel. Cook on medium flame for 6 minutes, then cover it again and let it steam on low flame for another 20 minutes.
  26. 26Add the cooked rice to a pan with 3 tbsp of oil and 1/4 cup of oil and mix it well. Make some small holes in the rice and cover the pan with a clean kitchen towel. Cook on medium flame for 6 minutes, then cover it again and let it steam on low flame for another 20 minutes.
  27. 27Add the cooked rice to a pan with 3 tbsp of oil and 1/4 cup of oil and mix it well. Make some small holes in the rice and cover the pan with a clean kitchen towel. Cook on medium flame for 6 minutes, then cover it again and let it steam on low flame for another 20 minutes.
  28. 28Clean and wash 1 cup of barberries. Add 3 tbsp of butter and 2 tbsp of sugar to a pan. Cook the barberries until it gets soft and add 3 tbsp of saffron water. Mix well and set aside.
  29. 29Clean and wash 1 cup of barberries. Add 3 tbsp of butter and 2 tbsp of sugar to a pan. Cook the barberries until it gets soft and add 3 tbsp of saffron water. Mix well and set aside.
  30. 30Clean and wash 1 cup of barberries. Add 3 tbsp of butter and 2 tbsp of sugar to a pan. Cook the barberries until it gets soft and add 3 tbsp of saffron water. Mix well and set aside.
  31. 31Serve the rice with the cooked chicken and barberries. Garnish with pistachio as optional.
  32. 32Serve the rice with the cooked chicken and barberries. Garnish with pistachio as optional.
  33. 33Serve the rice with the cooked chicken and barberries. Garnish with pistachio as optional.

Ingredients

  • 1 tsp Saffron
  • 1 tsp Saffron
  • 1 tsp Saffron
  • 1 pinch Sugar
  • 1 pinch Sugar
  • 1 pinch Sugar
  • 5 tbsp Boiling hot water
  • 5 tbsp Boiling hot water
  • 5 tbsp Boiling hot water
  • 5 pieces Chicken thighs
  • 5 pieces Chicken thighs
  • 5 pieces Chicken thighs
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 2 tbsp Butter
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 2 Garlic
  • 2 Garlic
  • 2 Garlic
  • 2 Tomatoes
  • 2 Tomatoes
  • 2 Tomatoes
  • 1 tbsp Tomato paste
  • 1 tbsp Tomato paste
  • 1 tbsp Tomato paste
  • 0.5 tbsp Turmeric powder
  • 0.5 tbsp Turmeric powder
  • 0.5 tbsp Turmeric powder
  • 0.5 tbsp Coriander powder
  • 0.5 tbsp Coriander powder
  • 0.5 tbsp Coriander powder
  • 0.5 tbsp Paprika powder
  • 0.5 tbsp Paprika powder
  • 0.5 tbsp Paprika powder
  • 3 tbsp Water
  • 3 tbsp Water
  • 3 tbsp Water
  • 3 cups Basmati Rice
  • 3 cups Basmati Rice
  • 3 cups Basmati Rice
  • 4 litres Boiling water
  • 4 litres Boiling water
  • 4 litres Boiling water
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 1 tbsp Salt
  • 0.5 cup Rice water
  • 0.5 cup Rice water
  • 0.5 cup Rice water
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 0.25 cup Oil
  • 0.25 cup Oil
  • 0.25 cup Oil
  • 1 cup Barberries
  • 1 cup Barberries
  • 1 cup Barberries
  • 8 tbsp Butter
  • 8 tbsp Butter
  • 8 tbsp Butter
  • 2 tbsp Sugar
  • 2 tbsp Sugar
  • 2 tbsp Sugar
  • 3 tbsp Saffron
  • 3 tbsp Saffron
  • 3 tbsp Saffron
  • 1 Pistachio
  • 1 Pistachio
  • 1 Pistachio

Equipment

knifegraterteapotwooden spoonsaucepanfrying pan