AFGHANI KABLI PULAO
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
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
OMANI CHICKEN KABULI RICE
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
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)
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
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.
CHICKEN KABULI PULAO (AFGHANISTAN)
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
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!
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