Kabuli Pulao Afghan Lamb Or Chicken Rice Pilaf Recipes

CHICKEN KABULI PULAO (AFGHANISTAN)

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 PULAO (AFGHAN LAMB OR CHICKEN RICE PILAF)

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

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.