Recipe by Michelle Kasper
Afghani dish that took some time to make but was well worth it. The combination of cumin and cardamom was new and wonderful and the addition of carrots and raisins made the meal tasty and unique.
Top Review by chocaholiccuteyeh
I haven't tried the recipe yet, but I noticed several things which are completely different from the way palau is traditionally made. First, the carrots, raisins, and spices are cooked along with the meat, not separately. This means the bones are included in the dish; they are not taken out. Second, palau is usually made with lamb and lamb's grease, not chicken and butter. Chicken palau is called murgh palau (but its also good!) Third, when you place the palau in the oven, you have to make sure that the palau is tightly covered because you're trying to steam the rice and infuse the flavors. Finally, you should never cook rice in a rice cooker because palau is a fried rice dish, and the rice won't achieve a nice texture if you cook it in a rice cooker. Always soak the rice in water for a couple of hours, drain, and boil in hot, salted water until the grains absorb the water, then pour the rice over the meat, mix it with the oil from the meat, and steam it. I know this sounds like a lot more work, but its worth the effort!
- 4 lbs chicken, cut up
- 2 large onions, sliced
- 2 tablespoons salt
- 3 pints hot water
- 1⁄2 lb long grain rice
- 2 medium onions, thinly sliced
- 1 tablespoon butter
- 1 tablespoon ground cardamom
- 1 tablespoon ground cumin
- 3 carrots, cooked and sliced
- 1⁄2 cup raisins
Directions See How It's Made
- Place chicken pieces, onions, salt and hot water in a 5-pt saucepan.
- Cover and simmer for about 2 hours.
- The chicken should be tender, yet firm.
- Remove and cool chicken, reserving stock.
- Remove meat from bones; use only large pieces for this dish.
- Cook rice in boiling salted water or cook in a rice cooker.
- When done cover until ready for use.
- To make stock sauce: Brown onions in hot butter and remove from heat.
- Add cardamom and cumin; mash with onion to form a paste.
- Add about 1 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
- Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins.
- Cover and cook for about 35 to 45 minutes in a very moderate oven (325°F).
- Add more stock or water if dish becomes too dry.
- When done, mix carrots and raisins lightly with chicken and rice.
- Stock not used in the main dish can be served as a soup course.