Kabuli Palau (Chicken and Rice)- Afghanistan
1 4 pound stewing chicken, cut up
2 large onions,sliced
1 teaspoon salt
8 cups of water
1 cup long grain rice
1 cup thinly sliced onion
3 tablespoons butter
1 teaspoon ground cardamom seeds
1 teaspoon ground cumin
3 carrots, sliced and cooked
1 cup raisins
Place chicken, the two sliced onions, salt and hot water in a 3-quart saucepan. Simmer for 2 to 3 hours; chicken should be tender, yet firm. Remove and cool chicken; save broth. Remove from bones; use only large pieces for this dish. Cook rice according to directions. When done keep covered until used.
Saute the cup of onions in hot butter; when very soft, remove from heat; add cardamom and cumin to onion and mash to form a paste. Add 2 cups of the reserved broth; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, broth-onion sauce and chicken; put in buttered 2 quart casserole. Place cooked carrots on top of mixture and sprinkle raisins on top of carrots. Cover. Cook in a preheated 325F oven for 35 to 45 minutes. Add more broth if dish is dry. When done, mix carrots and raisins lightly with chicken and rice. Yield 6 servings
Pairs Well With
Did you ever wanted to try an Afghani recipe? This one is tasty and very easy to prepare. We found this recipe in the "Cookbook of the United Nations."