Qabili Pilau With Chicken Recipes

QABILI PILAU (CHICKEN AND RICE)

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.

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.

QABILI PILAU WITH CHICKEN

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.