Results 1 to 2 of 2

Thread: Kabuli Palau

  1. #1
    Member Array Beauty_Queen's Avatar
    Join Date
    Jan 2009
    Country: Pakistan
    Rep Power

    Kabuli Palau

    Kabuli Palau
    (Afghan Chicken Rice)


    Serves 6

    4 lb Chicken; cut in pieces
    2 large Onion; sliced
    2 tablespoons of Salt
    3 pt; Water, hot
    1/2 lb Rice, long grain

    2 medium Onions; thinly sliced
    1 ounce of Butter
    1 tablespoons Cardamom, ground
    1 tablespoons Cumin, ground
    3 Carrot; cooked & sliced
    4 ounce of Raisins

    Place chicken pieces, onions, salt and hot water in a 5-pint 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. When done, drain and keep covered until used.

    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 pint 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 (325F). 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.

  2. #2
    Senior Member Array
    Join Date
    Sep 2008
    Rep Power
    arey wah

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts