Chicken Kabuli Pulao (Afghanistan)

Recipe by UmmBinat
READY IN: 2hrs
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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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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