Ingredients
- 1 cup long-grain white rice
- 1/4 tsp. Saffron threads (Order Here)
- 2 cups chicken broth
- 1 onion, finely diced
- 1 tbsp. Butter,
- Salt, and pepper, to taste
- 1/2 tsp. Ground turmeric
- 2 cups cooked and shredded chicken
- 1/2 cup dry nuts (for serving)
- 1/2 cup frozen peas (optional)
- 2 tbsp. Chopped fresh parsley (optional)
Instruction
- Bring the saffron threads and chicken broth to a boil in a medium saucepan.
- Turn the heat down to low, stir in the rice, and cover the pot. Cook for 18 to 20 minutes or until the liquid has been absorbed and the rice is soft.
- Melt the butter over a moderate flame in a separate pan. Add the onion and cook for about 5 minutes or until tender.
- Add the salt, pepper, and turmeric and mix. Cook for one more minute.
- Adding frozen peas to the pan and cooking them for 2–3 minutes, or until they are cooked, is optional.
- Cook for an additional two to three minutes, or until the chicken is thoroughly heated, after stirring in the cooked and shredded chicken.
- Cooked rice is added to the chicken mixture.
- If preferred, garnish with fresh parsley and nuts.
Nutritional Information
Per Serving
|
Calories |
321 kcal |
Total Fat |
5 g |
|
Sodium |
544 mg |
Carbohydrates |
4 g |
|
Protein |
33 g |
Calcium |
28 mg |
|
Cholesterol |
109 mg |
Iron |
4 mg |
|
Vitamin A |
1211IU |
Vitamin C |
35 mg |
