CHICKEN KABULI PULAO (AFGHANISTAN)
Make and share this Chicken Kabuli Pulao (Afghanistan) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- 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!
AFGHANI KABLI PULAO
This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.
Provided by chanty475
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h39m
Yield 6
Number Of Ingredients 19
Steps:
- Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
- Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
- Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
- Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
- Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
- Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g
AFGHAN KABULI PULAO
Make and share this Afghan Kabuli Pulao recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
- Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
- Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
- Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
- Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
- Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
- With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
- Now, top the rice with the carrot mixture and the prepared lamb.
- Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
- To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.
AFGHANISTAN: KABULI PULAO
This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Kabuli Pulao has been called "The National Food of Afghanistan." It is a flavorful rice dish, usually served with lamb or beef.
Provided by GiddyUpGo
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the carrots and raisins in butter. Set them aside.
- Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
- Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
- Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.
Nutrition Facts : Calories 408.9, Fat 14.1, SaturatedFat 5.7, Cholesterol 62.7, Sodium 374.9, Carbohydrate 49.9, Fiber 3.4, Sugar 9.1, Protein 20.9
CHICKEN PULAO
Make and share this Chicken Pulao recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked.
- Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups.
- Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden.
- Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden.
- Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.
- Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.
Nutrition Facts : Calories 672.8, Fat 12.4, SaturatedFat 2.4, Cholesterol 106.2, Sodium 115.5, Carbohydrate 89.8, Fiber 3.8, Sugar 5.2, Protein 47.2
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- Transfer 2 ice cubes into a glass. Sprinkle the saffron over the ice. Let the ice melt. The saffron will dissolve in the water. Alternatively you can dissolve it in a few tbsp freshly boiled water.
- I used lamb shanks for my Kabuli Pulao, for the purpose of presentation. You can however use lamb shoulder or leg. In this case cut the meat in about 2″ / 5cm large chunks.
- Melt the butter in a small pan. Add the carrots and gently fry them over low heat for about 5 minutes. Then sprinkle the sugar over them and put on the lid. Let them caramelise for about 10 minutes.
KABULI PULAO FROM AFGHANISTAN - EAT THIS NY
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Cuisine AfghanCategory Main CourseServings 4
- Meanwhile, boil 1/2 cup of water and add carrots. When tender (about 5-7 minutes), add 1 tablespoon of olive oil, raisins, toasted almonds, and sugar. Lower heat to medium and continue stirring until sugar and liquid evaporate.
- If using seeds, grind or crush the cumin and cardamom. Add to broth along with black pepper and garlic. Stir and cook on low for another 5 minutes.
- Rinse rice and add to 3 cups of water and boil. Once boiling, bring heat to low and cover. Let steam for about 10 minutes. Do not cook the rice all the way. Drain rice.
CHICKEN PULAO RECIPE - FOOD.COM
From food.com
- Rinse the rice several times to help remove the starch. When the water starts to run clear, fill the container with cold water and 2 tsp salt until it is 2 inches about the level of the rice in the container. Set aside to soak.
- Remove the skin and extra fat from the chicken thighs and set the thighs aside. In a dutch oven, heat the oil on medium-high heat. Fry the skin and fat until the skin is crispy (about 5-8 minutes), turning several times. Place on paper towel to cool off. Set aside.
- In the same dutch oven on high heat, brown half of the chicken thighs until they are golden brown (6 minutes), turning once. Remove to paper towels to drain. Fry the other half of the chicken thighs. Remove to paper towel to drain.
- Lower heat to medium heat and stir fry the onions until they are opaque. Return all of the chicken to the dutch oven and add the tomatoes, parsnips and carrots. Cook until the tomatoes start breaking down (about 6 minutes).
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