Put the chicken into a saute pan on medium heat to brown on both sides. On the menu, this dish is described as "delicately seasoned boneless diced chicken with tomatoes, onions, and selected Afghan spices, served with white rice"
I threw brownrice atop some greens with the chicken on top. The recipe was easy to follow and it was a one pot meal, which I always enjoy – less dishes
(from The Afghan Forum, which I know isn't Pakistani, but I believe it is the same recipe). If the name Kabali Pulao sounds familiar to you, it's because I made a version of it waaay back in Afghanistan, in the very early days of this blog
With the Mughals who ruled a vast portion of the Indian subcontinent, the biryani took on a new connotation and style, so much so now it’s recognised as a dish from India rather than its actual Persian or Afghani origins
In Iran, the modern day Persia believed to be the birth place of kebab, it is a national dish and is served with either with the steamed saffron Basmati or Persian rice or with the various types of bread such as Lavash
In general, I have kept pretty close to the traditional Afghan/Uzbek ingredients and cooking method, with one main diversion in that I have put the garlic in earlier in the cooking rather than as in many traditional recipes where a whole head of garlic has the top chopped off and is put in to the steaming rice
Where Wazwani Cuisine is reminiscent of Afghan and Mughal cuisine mostly cooked by Kashmiri Muslims, and Dogra Cuisine tends to be more similar to Punjabi Cuisine
uncooked basmatirice. Add chicken, nestling into rice mixture. Add chicken, and cook 5 minutes, browning on all sides. cook 10 minutes or until golden brown, stirring occasionally. Add 1/4 teaspoon salt, broth, rice, and raisins. Cover, reduce heat, and simmer 25 minutes or until rice is tender
Delicate grains of Basmatirice parboiled till tender, then delicately tossed with a rich gravy of browned onions and whole spices, flavoured with the delicious juices of tender lamb or chicken, sealed in a large pot and baked gently and slowly, till the rice is long, fluffy and distinctly seperate, served in a large platter with a lavish garnishing of carrot slithers, plump raisins and crunchy nuts
I also served with basmatirice, but fresh flat-bread or Nan would be wonderful too. Add the chicken pieces and grill, turning with tongs until they are nicely browned on the outside but not burned, about 8-10 minutes per side
Traditionally, these Afghani delights are stuffed with lamb, prune and feta, but since I had lamb in the Afghan stew, I wanted to make this one a little lighter
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
