Emirati Style Yellow Chicken Stock Food

EMIRATI YELLOW RICE

Steps:

• Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
• Preheat oven to 250°F.
• Put stock into a large pot with saffron.
• Bring to a boil.
• Drain the rice and add to the boiling stock. Stir once or twice very gently.
• Let boil for 8 minutes and strain the rice.
• Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
• You may use the remaining stock in Recipe #388925.

EMIRATI STYLE YELLOW CHICKEN STOCK

Steps:

• Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum.
• Add all of the remaining ingredients.
• Boil until the chicken is done, about 45 minutes.
• Remove the chicken from the stock & strain stock through a sieve to remove spices.

PAKISTANI PUNJABI/KARACHI STYLE YAKHNI PULAO (CHICKEN STOCK PILA

Steps:

• Mix all ingredients for yakhni. Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken gets tender. Strain the yakhni only leaving the chicken in it.
• In a pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it & keep aside.
• Now add cumin seeds (zeera), ginger garlic paste, tomatoes, salt, red chilly powder & coriander powder to the remaining fried onions & stir fry for 3 minutes.
• Next add yogurt, garam masala and green cardamom (choti elaichi). Cook on medium high heat till the tomatoes get tender.
• Add anise seed (saunf) & chicken pieces to the masala & let it simmer for another 2 minutes.
• Finally pour the masala in the yakhni, already back in the cooking pot. Add rice & cook it uncovered on high heat for 5 minutes or till the water dries up.
• Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
• Enjoy with chutney or cucember raita.

KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)

Steps:

• Rinse and wipe chicken pieces dry and sprinkle with salt.
• Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
• Heat olive oil and brown chicken pieces on each side. Remove to plate.
• Add onion and fry gently until transparent.
• Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
• Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
• Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
• Serve hot with Recipe #79179 or other basmati rice dish and salad.
• Enjoy!

RITZY PARMESAN BAKED CHICKEN

Steps:

• Mix mayonnaise and lemon juice; set aside.
• In separate bowl, combine crushed crackers, cheese, basil, parsley, garlic powder and pepper.
• Dip chicken breasts in mayo mixture, then roll in cracker crumbs mixture.
• Place on nonstick baking sheet (I like to use the nonstick aluminium foil for this, it works great!).
• Bake at 400 degrees F for about 20-25 minutes or until chicken is done.