Saffron Chicken with Jeweled Rice (Javahari Polo)
Saffron Chicken with Jeweled Rice (Javahari Polo)
Ingredients
For the Saffron Chicken
- 2 pounds chicken thighs, bone-in, skin-on, cut into 8 pieces
- 1/2 cup plain whole milk yogurt
- 1/2 teaspoon saffron threads, steeped in 1/4 cup hot water for 15 minutes
- 1 yellow onion, grated
- 3 garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Jeweled Rice (Javahari Polo)
- 2 cups basmati rice, rinsed until water runs clear
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water for 15 minutes
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 carrots, julienned or grated
- 1 tablespoon orange zest, finely julienned (from 1 orange)
- 1 tablespoon granulated sugar
- 1/4 cup pistachios, shelled, unsalted, roughly chopped
- 1/4 cup almonds, slivered or blanched, roughly chopped
- 1/4 cup barberries, dried (or dried cranberries, finely chopped)
- 4 green cardamom pods, lightly crushed
- 1/2 teaspoon cumin seeds
- 3 cups chicken or vegetable broth
- 1 teaspoon kosher salt
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon pistachios, chopped
Instructions
- 1
Prepare the saffron: Divide the saffron threads into two portions. Steep 1/2 teaspoon in 1/4 cup hot water for the chicken, and 1/4 teaspoon in 2 tablespoons hot water for the rice. Let both steep for at least 15 minutes.
⏱️ 15 min
- 2
Marinate the chicken: In a large bowl, combine the plain yogurt, the 1/4 cup saffron liquid, grated yellow onion, minced garlic, lemon juice, 2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
⏱️ 30 min
- 3
Cook the chicken: Preheat oven to 375°F. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Remove chicken from marinade, shaking off excess (do not wipe off completely). Sear chicken skin-side down for 5-7 minutes until deeply golden brown. Flip and sear for another 3-5 minutes. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F.
⏱️ 40 min•🌡️ 375
- 4
Prepare the rice: While the chicken bakes, rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in fresh cold water for 20 minutes, then drain well.
⏱️ 20 min
- 5
Sauté the jewels: In a separate large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the finely diced 1/2 yellow onion and cook until softened, about 5 minutes. Add the julienned carrots and orange zest, and cook for another 5-7 minutes until slightly tender. Stir in the granulated sugar, chopped pistachios, chopped almonds, and barberries (or cranberries). Cook for 2-3 minutes, then remove from heat and set aside. This is your 'jewel' mixture.
⏱️ 15 min
- 6
Cook the rice base: In the same pot used for the jewels (if cleaned, or a new one), melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the crushed green cardamom pods and cumin seeds, and toast for 1 minute until fragrant. Add the drained basmati rice and stir gently for 2 minutes to coat the grains. Pour in the chicken or vegetable broth and 1 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.
⏱️ 20 min
- 7
Finish the rice: After 15 minutes, remove the pot from heat and let it rest, still covered, for another 10 minutes. Gently fluff the rice with a fork. Pour the remaining 2 tablespoons of saffron liquid (from step 1) over a small portion of the rice, creating a vibrant yellow section. Gently fold in the 'jewel' mixture from step 5, being careful not to overmix, allowing the colors to remain distinct.
⏱️ 10 min
- 8
Serve: Arrange the saffron chicken pieces on a large platter. Spoon the jeweled rice alongside or around the chicken. Garnish with fresh chopped parsley and additional chopped pistachios. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Saffron Chicken with Jeweled Rice (Javahari Polo)
Ingredients
For the Saffron Chicken
- 2 pounds chicken thighs, bone-in, skin-on, cut into 8 pieces
- 1/2 cup plain whole milk yogurt
- 1/2 teaspoon saffron threads, steeped in 1/4 cup hot water for 15 minutes
- 1 yellow onion, grated
- 3 garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Jeweled Rice (Javahari Polo)
- 2 cups basmati rice, rinsed until water runs clear
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water for 15 minutes
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 carrots, julienned or grated
- 1 tablespoon orange zest, finely julienned (from 1 orange)
- 1 tablespoon granulated sugar
- 1/4 cup pistachios, shelled, unsalted, roughly chopped
- 1/4 cup almonds, slivered or blanched, roughly chopped
- 1/4 cup barberries, dried (or dried cranberries, finely chopped)
- 4 green cardamom pods, lightly crushed
- 1/2 teaspoon cumin seeds
- 3 cups chicken or vegetable broth
- 1 teaspoon kosher salt
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon pistachios, chopped
Instructions
- 1
Prepare the saffron: Divide the saffron threads into two portions. Steep 1/2 teaspoon in 1/4 cup hot water for the chicken, and 1/4 teaspoon in 2 tablespoons hot water for the rice. Let both steep for at least 15 minutes.
⏱️ 15 min - 2
Marinate the chicken: In a large bowl, combine the plain yogurt, the 1/4 cup saffron liquid, grated yellow onion, minced garlic, lemon juice, 2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
⏱️ 30 min - 3
Cook the chicken: Preheat oven to 375°F. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Remove chicken from marinade, shaking off excess (do not wipe off completely). Sear chicken skin-side down for 5-7 minutes until deeply golden brown. Flip and sear for another 3-5 minutes. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F.
⏱️ 40 min•🌡️ 375 - 4
Prepare the rice: While the chicken bakes, rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rinsed rice in fresh cold water for 20 minutes, then drain well.
⏱️ 20 min - 5
Sauté the jewels: In a separate large pot or Dutch oven, melt 1 tablespoon of unsalted butter over medium heat. Add the finely diced 1/2 yellow onion and cook until softened, about 5 minutes. Add the julienned carrots and orange zest, and cook for another 5-7 minutes until slightly tender. Stir in the granulated sugar, chopped pistachios, chopped almonds, and barberries (or cranberries). Cook for 2-3 minutes, then remove from heat and set aside. This is your 'jewel' mixture.
⏱️ 15 min - 6
Cook the rice base: In the same pot used for the jewels (if cleaned, or a new one), melt the remaining 2 tablespoons of unsalted butter over medium heat. Add the crushed green cardamom pods and cumin seeds, and toast for 1 minute until fragrant. Add the drained basmati rice and stir gently for 2 minutes to coat the grains. Pour in the chicken or vegetable broth and 1 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.
⏱️ 20 min - 7
Finish the rice: After 15 minutes, remove the pot from heat and let it rest, still covered, for another 10 minutes. Gently fluff the rice with a fork. Pour the remaining 2 tablespoons of saffron liquid (from step 1) over a small portion of the rice, creating a vibrant yellow section. Gently fold in the 'jewel' mixture from step 5, being careful not to overmix, allowing the colors to remain distinct.
⏱️ 10 min - 8
Serve: Arrange the saffron chicken pieces on a large platter. Spoon the jeweled rice alongside or around the chicken. Garnish with fresh chopped parsley and additional chopped pistachios. Serve immediately.
⏱️ 5 min