Kabuli pilau is a popular Afghan dish, usually cooked on special occasions. It has a combination of flavours and textures. The sweetness of the raisins compliments the savoury chicken, whilst the softness of the rice and carrots blend with the crunchy texture of the almonds.
Ingredients – Serves 4
400g chicken breast bite size
1 medium brown onion finely chopped
3 medium tomatoes cut in half then grated
2 tsp grated ginger
5 cloves garlic crushed
2 green chillies finely chopped
2 tbs curry powder
2 tbs Sunflower oil
1 tbs tomato puree
Salt to taste
2 teacups Basmati rice washed and rinsed
1 tbs Garam masala
4 handfuls of carrot batons
1 big handful raisins
1 big handful blanched almonds
2tbs Sunflower oil
In a pan heat 2 tbs of oil and sauté onions until brown then add all the remaining ingredients from the chicken stock list. Cook on medium heat for about 10 minutes, stirring all the time.
Then add about 1 ½ cups of water and allow to simmer on low heat until chicken cooked. Ensure there is enough stock left in the chicken mixture. Set aside.
To make the rice, fill a saucepan with water (about 8 cups) and bring to boil. Add rice, lower the heat a little to allow the rice to boil steadily until it is 75% cooked. Then remove from heat and drain in a colander and leave it in the colander.
In an empty saucepan layer half of the rice first, then add half of the chicken with stock. Repeat this – layering with remaining rice and then chicken with stock. Sprinkle with garam masala, cover and cook on lowest heat for about 10 – 15 minutes.
In a shallow pan heat 2tbs of oil and sauté carrots until tender, remove from pan and set aside. In the same pan cook raisins until they swell up, remove and set aside.
Serve on a platter, rice and chicken mixture first then garnished with the carrots, raisins and almonds.
(Cook and Eat participant)