KABULI PALAW RECIPES

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KABULI PALAU RECIPE - FOOD.COM



Kabuli Palau Recipe - Food.com image

Afghani dish that took some time to make but was well worth it. The combination of cumin and cardamom was new and wonderful and the addition of carrots and raisins made the meal tasty and unique.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

4 lbs chicken, cut up
2 large onions, sliced
2 tablespoons salt
3 pints hot water
1/2 lb long grain rice
2 medium onions, thinly sliced
1 tablespoon butter
1 tablespoon ground cardamom
1 tablespoon ground cumin
3 carrots, cooked and sliced
1/2 cup raisins

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.

Nutrition Facts : Calories 642.5, FatContent 30.4, SaturatedFatContent 9.3, CholesterolContent 143.1, SodiumContent 2501.3, CarbohydrateContent 52.6, FiberContent 3.4, SugarContent 12.3, ProteinContent 38.7

KABULI PALAW RECIPE, PARWANA AFGHAN KITCHEN, ADELAIDE ...



Kabuli palaw recipe, Parwana Afghan Kitchen, Adelaide ... image

The must-have rice dish for Afghan gatherings.

Provided by The Ayubi family

Categories     

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield Serves 6 - 8

Number Of Ingredients 9

150 ml vegetable oil
½ large carrot, cut into julienne
75 gm sultanas
1 tbsp each slivered almonds and pistachios
½ tsp caster sugar
¾ tsp ground cardamom
1 onion, finely chopped
500 gm basmati rice, soaked overnight in cold water, drained
½ tsp ground cumin

Steps:

  • Heat oil in a frying pan over medium-high heat, add carrot and fry, stirring occasionally, until slightly softened (2-3 minutes). Remove with a slotted spoon and transfer to a sieve to drain. Add sultanas to oil, fry until they float to the surface (1-2 minutes), remove with a slotted spoon and add to carrot. Add nuts, sugar and ½ tsp cardamom to pan and fry, stirring, until golden brown (1-2 minutes). Remove with a slotted spoon and add to carrot mixture. Add onion to pan and fry, stirring occasionally, until golden and tender (6-8 minutes). Set aside separately.
  • Half-fill a large saucepan with water, add 1½ tsp salt and bring to the boil over high heat. Add rice, cover and boil until rice is twice the size of the original grain (6-8 minutes), then drain in a colander.
  • Return rice to saucepan, add fried onion, cumin, remaining cardamom and 2 tsp salt, add 125ml boiling water, cover with a lid and place over high heat. Cook until steam can be seen coming from beneath the lid, reduce heat to low and cook for 20 minutes. Season to taste and serve hot scattered with carrot mixture.

Nutrition Facts : ServingSize Serves 6 - 8

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