Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau

Submitted 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."

 

• Ready In: 2hrs 10mins
• Ingredients: 11
• Serves: 4

ingredients

• 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
• salt
• 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

1. 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).
2. Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
3. 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.
4. 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.
5. 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.

Reviews

[prairyerth]

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.

 

[Staciaa]

My favorite, thank you!

 

[Mariam G.]

This is a good recipe, but it is missing a main ingredient, the dried mint. It is the mix of the yogurt and mint that gives it the name of bore pilau. I have had this dish at two different homes, and both times, it had a lot of dried mint- which gets added when the rice and the chicken is getting layered/mixed. As this recipe stands, it is pretty bland, the tartness of the yogurt and the herby/earthy aroma of mint goes together well in this dish.

 

[Elielia]

I goofed it up (made the rice first--doh!) and it was STILL fantastic! My family started eating out of the pan before it was even served. Even our guest, a friend of my son's, enjoyed it! The spicing is subtle, the way it is intended, allowing the flavors of the browned chicken and onions to shine through. Will definitely make again, and take photos!

 

[bmarshall]

This was very good. The method outlined resulted in a beautiful pilaf with nicely separated rice grains. However, to make it a 5 star dish, the ratio of meat to rice needed adjustment and the seasonings needed to be pumped up. I used 2 lb. boneless chicken thighs, 4 cloves of garlic, 1 1/2 tsp red pepper (aleppo, or halepo if you can find it), a pinch of cayenne, 2 tsp. coriander, and used thick yoghurt that I made by straining regular yoghurt through cheesecloth. Then I served the pilaf with some additional yoghurt mixed with garlic and mint on the side. It was delicious, and happily served 6 along with a vegetable side dish.