Sour Cherry Rice with Chicken (Albaloo Polo)

🛒 Ingredients

• Basmati Rice 75 g · 270 kcal
• Sour Cherries (pitted) 100 g · 50 kcal
• Granulated Sugar 13 g · 52 kcal
• Unsalted Butter 10 g · 72 kcal
• Saffron threads 0 g · 0 kcal
• Chicken breast (boneless, skinless) 75 g · 124 kcal
• Onion 25 g · 10 kcal
• Vegetable Oil 3 g · 27 kcal

👨‍🍳 Instructions

1. Rinse basmati rice thoroughly until water runs clear, then soak in warm salted water for at least 30 minutes.
2. Prepare the sour cherries by gently simmering them with granulated sugar over low heat for 10-15 minutes, until slightly softened and syrupy; set aside.
3. Sauté chopped onion in a little vegetable oil until softened, then add shredded chicken breast, cook until browned, season with salt and pepper.
4. Drain the soaked rice and par-boil it in a large pot of boiling salted water for 5-7 minutes until al dente.
5. Melt a portion of butter in a large non-stick pot, pour a ladle of par-boiled rice, then layer with cherry mixture and chicken, repeating until all ingredients are used.
6. Dissolve saffron in a tablespoon of hot water, drizzle over the top layer of rice, add remaining butter cubes. Cover the pot with a kitchen towel-wrapped lid and steam on low heat for 45-60 minutes.
7. Once cooked, gently mix a small amount of the saffron-infused rice from the top with the rest of the polo, then transfer to a serving platter, ensuring the crispy tahdig at the bottom is carefully removed and served on top or alongside.