Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs chicken thighs, bone-in and skin-on
- 1 large onion, sliced
- 1 cup carrots, julienned
- 1 cup raisins
- 1/2 cup slivered almonds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 4 cups chicken broth
- 4 tbsp vegetable oil
- 2 tbsp butter
Special equipment needed:
- Large pot with lid
- Skillet
- Slotted spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, heat 2 tbsp of vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 2 tbsp of vegetable oil and sauté the onions until they are translucent.
4. Add the carrots, raisins, and almonds to the skillet and cook for 5 minutes.
5. Add the cumin, coriander, cardamom, cinnamon, cloves, black pepper, and salt to the skillet and stir well.
6. In a large pot, bring the chicken broth to a boil. Drain the rice and add it to the pot. Reduce the heat to low and cover the pot with a lid. Cook the rice for 10 minutes.
7. Add the chicken to the pot on top of the rice. Pour the onion mixture over the chicken and rice.
8. Cut the butter into small pieces and scatter over the top of the onion mixture.
9. Cover the pot with a lid and cook for an additional 20 minutes over low heat.
10. Remove the pot from the heat and let it sit for 5 minutes before serving.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories: 650
Fat: 30g
Carbohydrates: 60g
Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with bone-in chicken breasts or boneless chicken thighs.
- Raisins can be substituted with dried cranberries or chopped dates.
- Slivered almonds can be substituted with chopped pistachios or cashews.
Variations:
- Lamb can be used instead of chicken.
- Vegetables such as bell peppers, peas, or green beans can be added to the onion mixture.
- Spices can be adjusted to taste.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Browning the chicken before adding it to the rice adds more flavor to the dish.
- Use a slotted spoon to remove the chicken from the skillet to avoid adding excess oil to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the Kabuli Palaw with Chicken in a large serving dish with the chicken on top of the rice and the onion mixture scattered over the top. Garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Serve with a side of cucumber and tomato salad and naan bread.
Suggested side dishes:
Cucumber and tomato salad and naan bread.
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir gently.
- If the rice is too wet, remove the lid and cook over low heat for an additional 5-10 minutes to allow the excess liquid to evaporate.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kabuli Palaw is a popular dish in Afghanistan and is traditionally served during special occasions such as weddings.
Flavor profiles:
The dish has a sweet and savory flavor profile with hints of cinnamon, cardamom, and cloves.
Serving suggestions:
Serve the Kabuli Palaw with Chicken as a main dish for lunch or dinner.
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Region: Afghan