Kabuli Palau Food
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
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!
KABULI PALAU
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.
Provided by Michelle Kasper
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 642.5, Fat 30.4, SaturatedFat 9.3, Cholesterol 143.1, Sodium 2501.3, Carbohydrate 52.6, Fiber 3.4, Sugar 12.3, Protein 38.7
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