Recipe by Um Safia
This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.
Top Review by muslimah
Nice simple rice dish. I didn't bother layering since I was short on time. I just soaked the rice a little first and then threw it all in the pot to cook. I garnished with fresh cilantro and some fried pine nuts.
- 1 large onion, finely sliced
- 6 tablespoons vegetable oil
- 1 1⁄2 lbs boneless chicken or 1 1⁄2 lbs lamb, cut into small chunks
- 1 -2 garlic clove, peeled and crushed
- 8 ounces yogurt
- 1⁄4-1⁄2 teaspoon ground red pepper
- 1 teaspoon coriander powder
- 1 lb basmati rice
- 1⁄4 teaspoon saffron, soaked in about 1 tablespoon warm water
- 1 teaspoon ground cardamom
Directions See How It's Made
- Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
- Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
- Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
- Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
- Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.