Qabili Pilau With Chicken Recipes

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!

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.

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.

Steps:

• Place chicken pieces, onions, salt and hot water in a 5-pt saucepan.
• Cover and simmer for about 2 hours.
• The chicken should be tender, yet firm.
• Remove and cool chicken, reserving stock.
• Remove meat from bones; use only large pieces for this dish.
• Cook rice in boiling salted water or cook in a rice cooker.
• When done cover until ready for use.
• To make stock sauce: Brown onions in hot butter and remove from heat.
• Add cardamom and cumin; mash with onion to form a paste.
• Add about 1 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
• Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins.
• Cover and cook for about 35 to 45 minutes in a very moderate oven (325°F).
• Add more stock or water if dish becomes too dry.
• When done, mix carrots and raisins lightly with chicken and rice.
• Stock not used in the main dish can be served as a soup course.

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.