Omani Chicken Kabuli Rice Recipes

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OMANI CHICKEN KABULI RICE



Omani Chicken Kabuli Rice image

A yummy chicken and rice dish that I modified to my families taste by combining two Omani recipes found online plus my own taste. recipe#492976 & http://therecipegroup.wordpress.com/2012/08/15/omani-chicken-kabuli-rice. Traditionally ginger is added (I blame Indian influence), we don't tend to enjoy ginger in savory dishes so I omitted it. You may add some if you like.

Provided by UmmBinat

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 6 , 6 serving(s)

Number Of Ingredients 19

6 whole chicken legs (that means with the thigh)
3 cups white basmati rice
3 sliced onions
2 garlic cloves, pressed
1 teaspoon whole cardamom pod, bruised
1 teaspoon whole cloves
1 teaspoon whole black peppercorn
1 teaspoon dried coriander
1 teaspoon cumin seed
1 small cinnamon stick
2 whole dried limes (loomi, peirced with a skewer in a few places)
1 tablespoon baharat spice mix (Baharat Aka Middle East Mixed Spices - the Real Mix)
4 tablespoons tomato paste
light tasting extra virgin olive oil
1/4 cup golden raisin, soaked in water for 30 minutes
1/4 cup blanched whole almond
3 pinches dried lime powder (loomi in Middle Eastern shops usually found whole but > Loomi Powder (Noomi Basara, Dried Lime, Black Lemon, Loomi Aswad)
sea salt, to taste
cilantro leaf, to garnish (optional)

Steps:

  • Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
  • Wash whole chicken legs keeping the skin on. Add to pot.
  • Cover chicken pieces with water and bring to the boil skimming off the scum.
  • Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
  • Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
  • Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
  • To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice.
  • Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done).
  • Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder.
  • Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished.
  • I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
  • Enjoy!

CHICKEN KABULI (MURGH KABULI)



Chicken Kabuli (Murgh Kabuli) image

This mild and flavourful dish comes from Julie Sahni's 1980 book, Classic Indian Cookery. She adapted it from a dish served at the Akbar India Restaurant in New York City (which I think is now closed). I am posting this for some former exchange students who are going through severe Kabuli withdrawal. I often make this a day in advance. A few comments. I think Julie Sahni writes some of the clearest recipes on the planet -- and she does so without being patronising. Check out her books (and note that I have abbreviated some instructions slightly). Also, I wonder if Kabuli means the recipe is influenced by dishes from Kabul, Afghanistan. Finally, I have never timed this accurately, so the prep time is a bit of a guess.

Provided by Leggy Peggy

Categories     Curries

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

4 large garlic cloves, peeled
3 tablespoons fresh ginger, chopped
3 medium tomatoes, quartered (about 375 grams/12 ounces)
250 g plain yogurt (8 ounces)
180 ml vegetable oil (6 ounces)
1 1/2 kg chicken breasts, boned, skinned and cubed (3 pounds)
1/2 teaspoon mace
1 teaspoon nutmeg
2 tablespoons blanched almonds, ground
1 teaspoon cardamom, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon fennel, ground
1 tablespoon salt
125 ml double cream (4 ounces)
2 -3 teaspoons black peppercorns, coarsely ground
4 -5 tablespoons cilantro, finely chopped (coriander)

Steps:

  • Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
  • Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
  • Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
  • Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
  • Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
  • Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
  • Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
  • Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

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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