Qabili Pilau Chicken And Rice Recipes

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QABILI PILAU WITH CHICKEN



Qabili Pilau with Chicken image

Afghan recipe for chicken with rice, carrots and raisins. For the Dim Sum fans out there, this is a sort of Afghanistan Sticky Rice - it's exactly the same, only way different. ;)

Provided by Rhonda Scheurer

Categories     Curries

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, diced
2 cups basmati rice
1 lb chicken, cubed
6 tablespoons vegetable oil
6 cups water
5 medium carrots, cut into 1/2 ",pieces
1 cup seedless raisin
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons cumin powder
2 teaspoons ground cardamom
2 teaspoons brown sugar

Steps:

  • In large skillet, brown onion in 2 tbsp oil.
  • Add chicken and brown lightly.
  • Add 2 cups water, salt, cinnamon, cumin and cardamom.
  • Cover and simmer until meat is tender, about one hour.
  • Remove chicken and set aside.
  • Set juice aside.
  • Saute carrots and brown sugar in 4 tbsp oil until lightly browned.
  • Remove and set aside.
  • Add raisins to oil and cook until they swell up.
  • Remove and set aside.
  • Return the juice to the skillet.
  • Add rice and 4 cups water and bring to a boil.
  • Simmer until the water is absorbed.
  • Pre-heat oven to 300.
  • Mix the meat, carrots, raisins and rice.
  • Place in a large casserole, cover and bake for 30 minutes.

QABILI PILAU (CHICKEN AND RICE)



Qabili Pilau (Chicken and Rice) image

Provided by jbolton

Time 5h

Yield 6

Number Of Ingredients 19

3 cups basmati rice
Garnish
2 tablespoons vegetable oil
3 carrots, peeled and cut in julienne strips
2 tablespoons water
3/4 cup raisins, soaked for 5 minutes in warm water
1/3 cup shelled pistachio nuts, skinned (see note)
1/3 cup blanched slivered almonds
1 tablespoon granulated sugar
1/2 teaspoon ground cardamom
Caramel Sauce
2 tablespoons granulated sugar
1 tablespoon salt
3/4 cup water
1/2 cup vegetable oil
2 teaspoons garam masala (see note)
2 teaspoons ground cardamom
1 tablespoon salt
1 whole cooked chicken, cut into serving-sized pieces

Steps:

  • At least 4 hours before cooking, gently rinse rice several times in cold water. Place rice in a bowl and cover generously with cold water; let soak 4 hours or overnight. For Garnish: In saucepan, heat oil. Add carrots and saute 3 to 4 minutes. Add 2 tablespoons water, the raisins, pistachios, almonds, sugar and cardamom. Cover and cook over low heat about 10 minutes or just until carrots are soft but not soggy. Remove from heat and set aside. For Caramel Sauce: Place sugar in small saucepan. Heat over medium-high heat without stirring until sugar melts and begins to caramelize. Watch carefully because sugar turns brown quickly and burns easily. When color is medium-dark brown, remove from heat immediately and cool slightly. Add salt, the water, oil, garam masala and cardamom. Sugar will harden. Return pan to heat and cook, stirring over medium heat, until sugar is melted again; simmer 2 to 3 minutes. Remove from heat and set aside. For Rice: Bring a large pot of water to a boil; exact amount is not important, but be sure to use at least 12 cups. Add 1 tablespoon salt and drained rice. Cook 8 to 10 minutes or until rice is just cooked but not soggy. Drain off water and reserve rice. In same pot, pour half of caramel sauce. Carefully spoon cooked rice over mixture but do not stir. Pour remaining mixture over rice; do not stir. With the handle of a long spoon, make 4 or 5 deep holes in rice all the way to the bottom of the pan; do not stir. Cover pan with dish towel and tight lid. Place over medium heat and cook about 8 to 10 minutes or until the rice in the bottom sounds like rain hitting a window. Turn off the heat but do not remove lid. Let rice rest for up to 30 minutes. When ready to serve, remove lid and towel and very gently mix rice, being careful not to break the grains of rice. Place half of rice on large serving platter. Cover with cooked chicken and spoon remaining rice over chicken. Spoon carrot-raisin mixture over rice and serve. NOTE: To remove skin from pistachio nuts, cover nuts with boiling water and let stand 15 minutes. Drain and skins will slough off. The clean green nut is prettier than the skin-covered nut. One of Afghanistan's most famous dishes, this recipe looks complicated. But choose a time when you have a couple of hours, prepare it step by step and you'll be well-rewarded. It's spectacular.

Nutrition Facts :

CHICKEN KABULI PULAO (AFGHANISTAN)



Chicken Kabuli Pulao (Afghanistan) image

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

2 lbs chicken, cut up
1 large onion, sliced
sea salt, to taste
1 1/2 pints hot water
1/4 lb white basmati rice
1 medium onion, thinly sliced
3 tablespoons butter
1/2 tablespoon ground cardamom
1/2 tablespoon ground cumin
fresh ground black pepper, to taste
healthy pinch saffron, soaked in 1 tbs broth
1 large carrot, cut into match sticks
1/4 cup dark raisin
1/8 cup chopped pistachios (optional, toasted in a dry frying pan)
1/4 cup blanched slivered almond (optional, toasted in a dry frying pan)

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



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

QABILI PILAU



Qabili Pilau image

This recipe is from http://international-grub.blogspot.com/2009/09/afganistan-qabili-pilau.html Wikipedia says that Qabili Pilau is the national dish of Afganistan

Provided by loranne_bronze22

Categories     One Dish Meal

Time 2h5m

Yield 1 Recipe, 4 serving(s)

Number Of Ingredients 13

1 medium onion, diced
1 lb basmati rice
1/2 cup vegetable oil
1 1/2 lbs lamb or 1 chicken
1 cup water
2 large carrots
1 cup seedless raisin
2 teaspoons char masala or 2 teaspoons cumin
1/4 teaspoon saffron (optional)
2 1/2 pints water
salt and pepper
1 -1 1/2 teaspoon cinnamon
1 -1 1/2 teaspoon cardamom

Steps:

  • Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb cut into 1"-2" cubes and brown lightly.
  • Add 2 cups of water, 1 teaspoons Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.
  • Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Sauté carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.
  • Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender, but not mushy.
  • Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.

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