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Rice with Lentils and Chicken

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steamed rice with lentils and chicken

Adas Polo ba Gusht

Basmati rice cooked with lentils and raisins then steamed along with broiled chicken pieces. Before serving decorate with saffron flavoured rice and cashew nuts on top.

Lentils are a very good source of dietary fiber, folate and manganese. Also a good source of protein, iron, phosphorus and copper.

Raisins are rich and concentrated natural sources of energy, vitamins, electrolytes, and minerals. In addition, they are packed with several health benefiting poly phenolics anti-oxidants, dietary fiber, and other phyto-nutrients.


Ingredients

  1. Chicken - 1 pound (quartered)
  2. Basmati rice - 3 cups
  3. Lentils - 1 cup
  4. Raisins - 1/4 cup
  5. Cashews - 1/4 cup (slivered)
  6. Onion - 1 small (chopped)
  7. Garlic - 2 cloves (chopped)
  8. Saffron - 1/8 teaspoon
  9. Salt - 1 teaspoon
  10. Turmeric - 1/2 teaspoon
  11. Cooking oil - 3 tablespoons
  12. Butter - 1 tablespoons

Directions

Sauté Onions and Chicken:

  1. Sauté onions in a frying pan, add garlic just before onions are done, then set aside.
  2. Cut chicken into pieces and place into frying pan with cooking oil. Braze on both sides until golden brown then reduce heat.
  3. Dissolve salt and turmeric into 2 cups of water, pour solution over chicken pieces, cover pan with lid and let simmer for 25 minutes.

Prepare Rice and Lentils:

  1. Wash and boil rice for 10 minutes until firm but not mushy (add salt and oil to prevent sticky rice).
  2. Wash and boil lentils until firm but not mushy.
  3. Drain water from both rice and lentils, then place both in a bowl, add cinnamon and raisins and throughly mix.

Steam Rice and Chicken:

  1. Place 1 tablespoon of oil in a large pot, then sprinkle rice mixture into pot using a large spoon.
  2. Place a layer of chicken pieces over rice, then spoon in the rest of the rice mixture.
  3. Form a mound shape by avoiding the sides of the pot.
  4. Use the handle of the spoon to perforate the mound all the way to the bottom of the pot, in several places.
  5. Before covering the pot, wrap a clean dry towel around the lid which will absorb excess moisture to prevent the rice from becoming soggy.
  6. Cook rice for on low heat for 40 to 50 minutes before serving.
  7. To ensure a golden crust will form at the bottom of the pot, cook rice on medium heat for 10 minutes, then reduce heat and cook for another 35 minutes before serving.
  8. Place cooked rice and chicken on a platter.
  9. Dissolve saffron in a bit of warm water, add butter and mix thoroughly.
  10. Add a cup of cooked rice to saffron mixture, blend until rice kernels turn a bright yellow.
  11. Sprinkle saffron rice and slivered cashews over cooked rice and chicken before serving.

Notes:

  1. Enjoy with a green salad.
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