Afghanricepilafwithchickenandyogurtborpilau Recipes

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AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU



Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau image

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.

Provided by Um Safia

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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).
  • Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
  • 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.
  • 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.
  • 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.

KABULI PULAO (AFGHAN LAMB OR CHICKEN RICE PILAF)



Kabuli Pulao (Afghan Lamb or Chicken Rice Pilaf) image

This is the national dish of Afghanistan. It can be altered a bit, which I've done on occasion. Such as, lamb is traditional, but you can use beef or chicken. Also, you can use dark raisins if you prefer (though golden sultanas are traditional in this dish). And adjust the spices to suit your own taste preferences.

Provided by Vickie Parks @Northwestgal

Categories     Other Main Dishes

Number Of Ingredients 16

1 medium onion, diced
2 tablespoon(s) vegetable oil
2 pound(s) lamb or chicken, cut into 1-inch cubes
2 cup(s) water
2 teaspoon(s) salt, divided
1 teaspoon(s) ground cinnamon
1 teaspoon(s) ground cumin
1 teaspoon(s) ground cardamom
1/4 teaspoon(s) saffron
2 to 3 medium carrots, julienned (or cut into thin 'matchsticks')
1 teaspoon(s) granulated sugar
1/4 cup(s) vegetable oil
1 cup(s) golden sultanas or raisins
2 cup(s) uncooked basmati rice (or long-grain white rice)
- boiling water (to cover rice)
1/2 cup(s) pistachios or almonds, coarsely chopped (for garnish)

Steps:

  • Sauté diced onion in oil until soft and just starting to brown. Add lamb (or chicken) cubes and brown lightly. Add 2 cups of water, 1 tsp salt, cinnamon, cumin, cardamom and saffron. Cover and simmer until meat is tender, about 45 to 60 minutes.
  • With a slotted spoon, remove meat from the skillet and set aside. Reserve pan juices (for later use). In same skillet, sauté carrots and sugar in oil until lightly browned. Remove carrots from pan; set aside.
  • In same skillet, add sultanas (or raisins) and cook until they begin to swell and pucker.
  • Add pan juices to medium saucepan, let come to a boil. Add rice, 1 tsp salt, and enough boiling water to rise 2 inches above the rice level. Let come to a boil, then reduce heat to low and let rice simmer slowly until the water is absorbed and the rice is tender but not mushy.
  • If using optional nut garnishes, sauté pistachios or almonds in a small skillet over low heat for 3 to 4 minutes or until light golden; set aside.
  • Preheat oven to 300°F.
  • Mix the meat, carrots, raisins and rice together. Place in a large oven-proof baking dish. Cover and bake for about 20 to 30 minutes (or up to an hour).
  • To serve, spoon the meat/rice onto a large serving platter. Garnish with pistachios or almonds (if using). Serve immediately while still hot.

AFGHANI KABLI PULAO



Afghani Kabli Pulao image

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

2 cups sella basmati rice
5 cardamom pods, divided
1 onion, peeled and halved
1 whole head garlic, loose skins removed
5 whole cloves, divided
2 teaspoons ground black pepper, divided
2 teaspoons cumin seed, divided
1 teaspoon salt
1 teaspoon white sugar
1 cinnamon stick
1 teaspoon paprika
1 teaspoon coriander seeds
3 ½ cups water
1 tablespoon canola oil
1 onion, chopped
1 cup carrots, chopped into matchstick pieces
3 cloves garlic
½ cup raisins
½ cup slivered almonds

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

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