Anaar Pulao With Chicken Leg Quarters

Directions

1. In a bowl, mix together Kashmiri chili powder, black pepper, salt, saffron strands (activated with water) and olive oil. Marinate chicken for 30 minutes.

2. Preheat air fryer to 380F. Fry the chicken for 12 minutes, turning halfway through and spraying with oil each time.

3. In a pan, saute the diced onion until translucent. Add the air-fried chicken pieces and saute for a few minutes.

4. Add the diced tomatoes, red chili powder, salt, and chicken bouillon cube. Stir well and cook on low heat until it becomes a fine mixture. Then cook on high heat until oil shows up.

5. Boil 1 cup of basmati rice according to the package instructions.

6. In another pan, saute the pomegranate seeds for a few minutes. Add ¼ of the boiled rice and mix well. Then add the saffron liquid and mix.

7. Plate the boiled rice in a platter, place the saffron and pomegranate rice in the middle, top it with the chicken and serve the gravy in a small bowl. Add more pomegranate seeds for garnishing. Mix the gravy with the rice for an explosion of flavors.