Saed News: Basturma Polo is a type of delicious and famous Turkish chicken rice dish made by combining rice with marinated chicken, butter, and saffron.
According to the Cooking Service of Saed News, nowadays international and modern foods have many fans.
Unlike in the past when people mainly preferred traditional dishes like various stews, rice dishes, broth, and soups and rarely tried other foods, today, with the advent of the internet and the expansion of virtual space, people have become familiar with the cuisines of different countries around the world, and some of these dishes are also served in restaurants.
Among them, Turkish foods are very delicious and famous, and due to the close geographical and cultural proximity to Iran, Turkish dishes are more popular among Iranians than other international foods. Basturma Polo is a type of delicious and well-known Turkish chicken rice dish that resembles a chicken tahdig (crispy rice bottom).
In this method, marinated chicken is placed at the bottom of the pot and combined with rice, butter, and saffron to create an extraordinary flavor that you must try at least once. If you want to prepare this delicious Turkish dish at home, follow along with us for the Turkish Basturma Polo recipe.
Note that the video provided is for better understanding of the cooking steps and may differ slightly from the written instructions.
Ingredients
Chicken thighs: 3 pieces
Rice: 3 cups
Butter: 50 grams
Onion: 2
Fresh lemon juice: 3 tablespoons
Strong brewed saffron: as needed
Salt and pepper: as needed
Oil: as needed
Instructions
To make this delicious pilaf, first massage the chicken with salt, pepper, lemon juice, and brewed saffron. Then pour sliced onions over the chicken and place the ingredients in a covered container. Put the container in the refrigerator for 5 to 6 hours to let the chicken marinate.
Next, pour some oil into a frying pan and heat it on the stove. Then place the chicken pieces in the oil to fry one side. There is no need to fry the other side.
Boil the rice. Pour a little oil and brewed saffron into the bottom of the pot. Arrange the chicken in the pot with the unfried side down, so that side touches the oil.
Pour the drained rice over the chicken and level the surface. Cut the butter into pieces and scatter it over the rice. Pour some water and brewed saffron around the edges of the rice.
Cover with a lid and lower the heat. Let it cook for 45 minutes until the rice and chicken are fully cooked.
After cooking, invert the pot onto a serving dish. Enjoy your meal!
Important Tips
When draining rice, follow these points: after washing the rice, soak it in warm salted water. Add enough salt so that the water tastes slightly saltier than usual. Let the rice soak for several hours; ideally, soak the rice with salt for at least 3 hours for better quality. If you have time, soak it overnight.
To drain the rice, fill the pot two-thirds full with water and heat it. Add salt to the water. When the water boils, add the soaked rice. Discard the soaking water before adding the rice to boiling water.
The boiling heat should be medium-high, and do not cover the pot. Let the water come back to a boil. Stir the rice gently several times to separate the grains without breaking them.
Cooking time varies depending on the rice type, but generally, it should boil for about 10 to 14 minutes. The rice is ready for draining when the grains are soft on the outside but still firm in the center.
After draining, let the rice water fully drain. Then pour cold water over the rice to stop the cooking and wash out excess salt, so the rice does not become too salty.
If you want the rice grains to become fluffier, when the rice starts boiling, add a small glass of cold water slowly around the edges (not directly in the middle). This shock helps the rice grains lengthen more.
