FOLLOW US
MENU
Ingredients:
| 1/4 | cup | cooking oil |
| 1/2 | tsp (1 g) | powdered saffron |
| 1/2 | tsp (1.1 g) | nutmeg |
| 1 | tsp (2.8 g) | cinnamon powder |
| 1 | tsp (2.4 g) | turmeric powder |
| 1/4 | tsp (0.5 g) | cloves |
| 1 | tsp (2.1 g) | coriander |
| 1 | pc (80 g) | onion, chopped (1/2 cup) |
| 4 | cloves | garlic, chopped |
| 1 | slice (4 g) | ginger, chopped (2 tsp) |
| 2 | cups (390 g) | long grain white rice |
| 1 | pc (1.2 kg) | whole MAGNOLIA CHICKEN |
| 3 | cups | water or chicken stock |
| 2 | tbsp | MAGNOLIA ALL-PURPOSE CREAM |
| 1 | tbsp | MAGNOLIA GOLD BUTTER SALTED |
| 1/4 | cup (42 g) | golden raisins |
| 5 | tbsp (40 g) | slivered almonds |
| 1/8 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 1 | sprig (9 g) | cilantro (wansoy), chopped (2 tbsp) |
| 1/4 | cup (61 g) | plain yogurt |
Procedure:
1. In a pan, heat oil and sauté all the spices, and then add onion, garlic and ginger.
2. Stir in rice and then add chicken. Sauté until well coated with spices and oil.
3. Add water/stock, and stir continuously until mixture starts to boil. While boiling, stir occasionally until rice starts to set.
4. Lower heat and cover until rice is cooked.
5. Add cream, butter, and remaining ingredients, except cilantro and yogurt.
6. Just before serving, top with yogurt and cilantro leaves.
Makes 8 servings.
By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.
