This is a simple pilaf provided you have some whole spices. It’s a Ramzan special so I really think you should try it at home this year, as eating out this year is going to be a bitch.
Now, this recipe calls for the use of Saffron but I don’t see the point of eating alone and using the precious saffron I inherited from my mother. Secondly, I prefer using the leg meat from chicken, and that’s a personal preference, you can use other cuts of meat.
You can use oil or ghee, whatever makes you happy. I used a mix of both. Ghee obviously tastes way better.
Other recipes call for making a small bundle of whole spices and putting them into a small rag and dumping it into the stock mix. However, I believe that using a rag and all that would be too complicated, and to simplify things I just drained the whole (used up) spices using a strainer. It’s just easier.
Try it out and let me know how it goes.
