8 to 10 servings
- Basmati rice — 3 cups
- Oil — 1/2 cup
- Stewing lamb or beef, cubed — 2 pounds
- Onions, thinly sliced — 2
- Garlic, minced — 3 or 4
- Cinnamon — 1 stick
- Cardamom pods — 8 to 10
- Cumin seeds — 2 teaspoons
- Whole cloves — 6 to 8
- Stock or water — 2 or 3 cups
- Salt and pepper — to taste
- Carrots, peeled and cut into matchsticks or shredded — 3
- Sugar — 1/4 cup
- Raisins, soaked in water and drained — 1/2 cup
- Ground cardamom — 1 teaspoon
- Salt — to taste
- Sliced almonds, toasted — 1/2 cup
- Garam masala — 2 teaspoons
- In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours.
- Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium flame and, working in batches, brown the meat on all sides. Remove the meat to a plate and set aside.
- Add the onions to the hot oil and sauté until cooked through and softened, 4 to 5 minutes. Then add the garlic and whole spices and saute for another minute or so.
- Return the meat to the pot and pour in the stock or water along with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for about 1 1/2 hours, or until the meat is fork tender.
- Strain the meat, onions and spices from the simmering broth and set aside, reserving the broth.
- Heat the remaining 1/4 cup of oil in a saute pan or large pot over medium flame. Add the carrots and saute for 1 to 2 minutes to soften. Stir in the sugar and continue to cook for 1 or 2 more minutes to lightly caramelize the sugar, taking care not to let it burn.
- Remove from heat and carefully stir in 1 cup of the reserved broth. (Be careful. It may splatter a bit). Then stir in the raisins, cardamom and salt to taste and set aside.
- Bring a large pot of salted water to a boil. Drain the soaked rice and stir it into the boiling water. Return to a boil and cook the rice for 3 or 4 minutes. Then drain the rice, discarding the water, and place it into a large bowl.
- Lightly oil or grease the inside of an large ovenproof pot with a lid. Mix the remaining broth with the reserved rice. Spread half the rice smoothly over the bottom of the greased pot. Spread the reserved meat and onions evenly over the rice. Top the meat with the carrots and raisins. Finally, layer the remaining rice smoothly over the other ingredients in the pot.
- Use the handle of a wooden spoon to poke four or five holes through to the bottom of the pot. These holes allow excess liquid to boil out of the rice so that it doesn’t get soggy. Cover the top of the pot with a clean kitchen towel. This keeps condensed steam from dripping back onto the rice. Finally top the pot with a tight-fitting lid and fold the overhanging towel over the lid.
- Set the pot over medium-high flame for 3 to 5 minutes. Next reduce heat to low and simmer gently for 15 to 20 minutes. Remove the pot from the heat and let it rest, covered, for another 10 minutes.
- Gently stir the rice and meat together with a large fork. Mound the pulao on a large serving dish and garnish with the toasted almonds and a sprinkling of garam masala. Serve warm.
KABULI PULAO VARIATIONS
- Meats: Feel free to substitute stewing beef for the lamb. Or for a lighter dish, use cubed chicken breast or thigh meat. Chicken won’t have to simmer as long to become tender.
- Dried Fruit: Use golden raisins (sultanas), a mix of golden and black raisins or some dried apricots.
- Nuts: Use pistachios or a mix of pistachios and almonds.
- Toasting the Nuts: Heat an ungreased saute pan or skillet over medium flame. Add the nuts, stirring occasionally until they are lightly browned and release their aroma. Remove immediately to a plate to avoid overbrowning and set aside to cool. You can also spread the nuts on a baking sheet and toast in a 400° oven.
Source : www.whats4eats.com
One and a quarter cups of white rice ·
One pound boneless and skinless chicken breast ·
Three cups of chicken soup ·
*One medium sized onion, chopped ·
Two teaspoons of vegetable oil ·
6-ounce of tomato paste
1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.
2. Cut the chicken into small cubes and add to the mixture
3. Add the tomato paste and then chicken soup in succession, simmer the mixture.
4. Cover pan and decrease the heat to low.
5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.
- Oil — 3 tablespoons
- Chicken, cut into pieces — 2 1/2 pounds
- Onion, chopped — 1
- Bell peppers, chopped — 2
- Garlic, minced — 2 to 3 cloves
- Tomato sauce — 1 cup
- Chicken stock — 2 cups
- Fish sauce (patis) or soy sauce — 2 tablespoons
- Boiling potatoes, peeled and cut into large chunks — 1 pound
- Salt and pepper — to taste
- Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
- Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
- Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
- Adjust seasoning and serve over steamed white rice.
- Chicken, cut into serving pieces — 2 to 3 pounds
- Eggplant, peeled and cubed — 1 large
- Tomatoes, seeded and chopped — 2 or 3
- Onions, thinly sliced — 2
- Hot chile peppers, chopped — 2 or 3
- Garlic, minced — 2 or 3 cloves
- Ginger, minced — 1 tablespoon
- Thyme — 1 teaspoon
- Bay leaf — 1
- Salt and pepper — to season
- Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
- Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
- Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.