Photograph of the finished Albaloo polo

Middle East · Cơm anh đào chua tầng bơ

Albaloo polo

1 hr 40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 680 g
  • Photograph of Cherry Cherry 1 kg
  • Photograph of Chicken breast Chicken breast 1.2 kg
  • Photograph of Sugar Sugar 280 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Sliced almonds Sliced almonds 140 g
  • Photograph of Pistachios Pistachios 120 g
  • Photograph of Onion Onion 2
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Soak the rice for 1 hour, then boil it for less than 6 minutes and rinse with cold water to separate the grains.
  2. 2 Remove the pits from the sour cherries, then sauté them with sugar for 15 minutes until they thicken into a jam, reserving the liquid.
  3. 3 The reason for cooking the rice separately beforehand is to prevent it from being completely stained red.
  4. 4 Fry the chicken with onions and cinnamon stick for 12 minutes until browned.
  5. 5 Layer rice, cherry jam, and chicken in a pot with butter, then drizzle with saffron water.
  6. 6 Simmer over the lowest heat for 35 minutes, covered with a cloth, then sprinkle with almonds and pistachios.

With an appliance

  • Oven 1 hr 20 min

    Replace steps 5–6: cover the multi-tiered rice cooker tightly, place it on the middle rack of the oven at 160 degrees for 25 minutes, then let it rest for 5 minutes; this is 5 minutes less than using a stovetop cooker, ensuring the grains dry evenly and eliminating the need to cover with a cloth. Keep the cherries and chicken from steps 2–4 separate to prevent the jam from staining the entire pot.

Start cooking