Afghani chicken kebabs recipe to cook at home and to enjoy with family and friends from www.cookingwithsukhi.com
Description
Afghani Chicken and Rice, also known as Kabuli Pulao, is a delicious and aromatic one-pot meal that hails from Afghanistan. This dish is a combination of tender chicken and aromatic rice cooked together with a blend of spices and herbs. The result is a mouth-watering, fragrant and comforting meal that is perfect for any occasion.
Prep Time
The prep time for this recipe is approximately 30 minutes.
Cook Time
The cook time for this recipe is approximately 1 hour and 30 minutes.
Ingredients
For the chicken: - 1 kg chicken, cut into pieces - 2 onions, finely chopped - 2 tomatoes, finely chopped - 3-4 garlic cloves, minced - 1 tsp ginger paste - 1 tsp ground cumin - 1 tsp ground coriander - 1 tsp ground cinnamon - 1 tsp ground black pepper - 1 tsp salt - 3 tbsp vegetable oil For the rice: - 2 cups basmati rice - 4 cups water - 1 tsp salt - 1 tsp cumin seeds - 1 cinnamon stick - 3-4 cardamom pods - 3-4 cloves - 2 tbsp vegetable oil - 2 tbsp butter For garnish: - 1/2 cup fried raisins - 1/2 cup fried sliced almonds - 1/2 cup fried sliced carrots
Equipment
- Large pot with a tight-fitting lid - Skillet - Wooden spoon
Method
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes. 2. In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until they are soft and translucent. 3. Add the garlic and ginger paste and cook for another 2-3 minutes. 4. Add the chicken pieces and cook until they are browned on all sides. 5. Add the chopped tomatoes, cumin, coriander, cinnamon, black pepper, and salt. Cook for 5-7 minutes until the tomatoes are soft and the spices are fragrant. 6. Add 4 cups of water to the pot and bring to a boil. Reduce the heat to low and simmer for 30-35 minutes, until the chicken is cooked through and tender. 7. In a skillet, heat the vegetable oil and butter over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Cook for 1-2 minutes until fragrant. 8. Drain the soaked rice and add it to the skillet. Cook for 2-3 minutes until the rice is lightly toasted. 9. Add 4 cups of water and salt to the skillet. Bring to a boil and then reduce the heat to low. Cover the skillet and simmer for 10-15 minutes, until the rice is cooked through and fluffy. 10. In a separate skillet, fry the raisins, sliced almonds, and sliced carrots until they are golden brown and crispy. 11. Layer the rice and chicken in the pot, starting with a layer of rice at the bottom. Repeat until all the rice and chicken are used up. 12. Garnish with the fried raisins, almonds, and carrots. 13. Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes. 14. Serve hot and enjoy!
Notes
- You can use bone-in or boneless chicken for this recipe. - You can adjust the amount of spices to suit your taste. - You can also add other vegetables like peas, carrots, or potatoes to the chicken mixture.
- Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly. - To prevent the rice from sticking to the bottom of the skillet, stir it occasionally while it cooks. - You can use a mix of ghee and vegetable oil for a richer flavor.
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