Albaloo Polo

Ingredients

• •2 cups basmati rice
• •2 cups sour cherries, fresh or frozen, pitted
• •1/3 cup sugar
• •1/4 teaspoon saffron threads, bloomed in hot water
• •1 1/2 pounds chicken thighs
• •1 small onion, sliced
• •2 tablespoons oil
• •1 1/2 teaspoons kosher salt
• •1/2 teaspoon black pepper

Instructions

1. 1

   Simmer the cherries with the sugar for 8 to 10 minutes until they release juice and form a light syrup.

2. 2

   Season the chicken with salt and pepper and brown it with the onion in a little oil; set aside.

3. 3

   Parboil the rice in salted water until partly tender, then drain.

4. 4

   Layer some rice in a heavy pot, then add some cherries, syrup, saffron water, and chicken pieces; repeat the layers.

5. 5

   Cover tightly and steam over low heat until the rice is fully cooked and fluffy, about 35 minutes.

6. 6

   Serve with the chicken nestled into the pink-streaked rice.