Home - By Category - Recipe - Chicken Page 3 | Afghan Page 1

Kabeli Pilau (Chicken & Rice)

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KABELI PILAU (CHICKEN & RICE)
 Categories: Chicken, Afghan
      Yield: 6 Servings
 
      4 lb Chicken; cut in pieces
      2 lg Onion; sliced
      2 ts Salt
      3 pt ;Water, hot
    1/2 lb Rice, long grain

MMMMM---------------------------SAUCE--------------------------------
      2 md Onions; thinly sliced
      1 oz Butter
      1 ts Cardamom, ground
      1 ts Cumin, ground
      3    Carrot; cooked & sliced
      4 oz 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.
  
                From The Cookbook of the United Nations,
  by Barbara Kraus
                United Nations Association of the U.S.A,
  1967
                per Leti Labell
 
MMMMM

Display Recipe for Import.