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Chicken Kabuli Pulao (Afghanistan)

Chicken Kabuli Pulao (Afghanistan) created by kearnine

Afghanistan's national dish. My family likes this version very much. Modified from Recipe#59168.

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • Place chicken pieces, onions and hot water in a large pot.
  • Cover and simmer for about 1 hour.
  • Add salt to taste.
  • Remove chicken, reserving stock & discard cooked onions.
  • Preheat oven to 325°F.
  • Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
  • Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
  • Make stock sauce:

  • Brown onions in butter and remove from heat.
  • Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
  • Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
  • Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
  • Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
  • Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
  • Place in oven for 35 minutes.
  • Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
  • There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@UmmBinat
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@UmmBinat
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"Afghanistan's national dish. My family likes this version very much. Modified from Recipe#59168."
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  1. Lalatome1
    Chicken Kabuli Pulao (Afghanistan) Created by Lalatome1
    Reply
  2. Lalatome1
    Recipe was unique yet tasty.
    • Review photo by Lalatome1
    Reply
  3. Lalatome1
    I substituted turmeric for cardamom and saffron. Also, I used 2 chicken breasts with 1/4 cup rice and used the onion from boiling the chicken for the spice paste. I didn't use a pressure cooker so I just boiled the chicken + onion until they looked done and combined all the ingredients in one pot before putting them in a tray to bake.
    Reply
  4. kearnine
    Chicken Kabuli Pulao (Afghanistan) Created by kearnine
    Reply
  5. kearnine
    I made this for my book club lunch group when we met to discuss "And the Mountain Echoed". It was a hit! Absolutely delicious and so pretty on the table. I used all boneless chicken thighs and it was perfect that way. Also, as in other recipes I've seen for this dish online, I used a pressure cooker to cut the time way down when you cook the onions and chicken at the beginning-15 minutes instead of an hour.
    Reply
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