RECIPES OF PAKISTAN

Ingredients

2 cups

1/2 tsp

1 1/2 cup

2 tsp

1 tbsp

1/4 cup

1 cup

1/2 tsp

2 tbsp

4 cloves

5 tbsp

3/4 cup

1 1/2 lbs

1 tsp

1 tsp

1 tsp

Pinch

Pinch

1. Cover rice in large bowl with cold water and let stand minimum of 3 hours or overnight
2. Mix milk or cream with saffron and let stand for 3 hours
3. In blender or food processor, combine onion, garlic, ginger, 3 tablespoons almonds and 3 tablespoons water and blend until smooth paste is formed and reserve
4. Melt butter over medium heat and add remaining almonds
5. Cook until golden (about 4 minutes) and drain on paper towel and set aside
6. Heat 1/4 cup of the oil in large skillet over medium heat
7. Drop the raisins in the oil and remove as soon as they plump (just a few seconds) and drain on paper towel and reserve
8. Add 2 more tablespoons of oil to the same skillet
9. Add chicken and brown on all sides and reserve
10. Add remaining oil to skillet
11. Add the onion paste and cook until lightly browned, stirring constantly (5 minutes) (If the mixture starts sticking to the pan, add a little water)
12. Add yogurt to the pan slowly and whisk vigorously to blend
13. Add the chicken and accumulated juices with 1/2 cup water and bring to a boil
14. Reduce heat, cover and simmer for 20 minutes
15. Preheat oven to 300 degrees
16. Add the spices, salt and pepper to the chicken and simmer another 5 minutes
17. Remove from heat and cut chicken into bite size pieces
18. In a large stockpot, boil 4 quarts of water
19. Drain the rice and add slowly to boiling water
20. Cook for 6 minutes and drain immediately
21. Spread 1/3 of the rice on the bottom of a casserole dish
22. Cover with half the chicken mixture
23. Add another layer of rice
24. Spread rest of chicken and top with remaining rice
25. Drizzle the reserved cream or milk over the top
26. Cover tightly with foil and bake for 25 minutes
27. Before serving, sprinkle the fried raisins and almonds

Serve hot with raita and salad