Kabul Party Rice Recipes

QABALI - AFGHANI RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes.
• In a large skillet, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
• Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer.
• In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely, making a syrup. Remove from heat , and cool. Once cool, add 1 cup water, and return to a boil.
• Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook over high heat until you hear crackling noises. Remove from heat.
• Bake, covered, in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.

AFGHANI KABLI PULAO

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

CHICKEN KABULI (MURGH KABULI)

Steps:

• Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
• Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
• Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
• Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
• Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
• Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
• Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
• Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

KABUL PARTY RICE

Steps:

• Place carrots in saucepan add water, cover. Bring to a boil, reduce heat, cover and simmer for about 5 minutes. Drain.
• Melt margarine in a skillet on medium heat. Add onions, sauté until lightly brown.
• Combine drained carrots, rice and onions. Stir in pine nuts, raisins, chilies, and spices.
• Simmer over low heat for about 10 minutes. Serve hot.