Ingredients
-
2
-
1
-
-
1 1/2
-
1/4
-
1
-
3
-
1/2
-
1/2
-
-
-
1
-
1/4
-
1/8
-
1/4
Directions
Chicken Kabuli Pulao (Afghanistan), Afghanistan’s national dish My family likes this version very much Modified from Recipe#59168 , Recipe was unique yet tasty
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Steps
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1
Done
|
Place Chicken Pieces, Onions and Hot Water in a Large Pot. |
|
2
Done
|
Cover and Simmer For About 1 Hour. |
|
3
Done
|
Add Salt to Taste. |
|
4
Done
|
Remove Chicken, Reserving Stock & Discard Cooked Onions. |
|
5
Done
|
Preheat Oven to 325f. |
|
6
Done
|
Heat 2 Tbs of the Butter Over Medium High Heat and Fry Chicken Pieces Containing Bones, Salting as Needed. |
|
7
Done
|
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. |
|
8
Done
|
Make Stock Sauce: |
|
9
Done
|
Brown Onions in Butter and Remove from Heat. |
|
10
Done
|
Add Cardamom Cumin, Freshly Ground Black Pepper & Saffron Liquid and Mash With Onion to Form a Paste. |
|
11
Done
|
Add About 1/2 Pt of the Chicken Stock; Simmer For 5 Minutes and Taste For Seasoning. |
|
12
Done
|
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. |
|
13
Done
|
Fry Carrot Matchsticks in 1/2 Tbs Butter and Add Dark Raisins to Them at the Very End. |
|
14
Done
|
Sprinkle Partially Cooked Carrot Matchsticks and Raisins on Top of Chicken and Rice and Cover Tightly With Aluminum Foil or Cover. |
|
15
Done
|
Place in Oven For 35 Minutes. |
