Whois
09-15-2004, 06:07 PM
Afghani Qabuli Palow (Chicken with raisins, carrots, almonds, and basmati rice)
Ingredients:
3 pounds chicken (skin removed then washed)
2 cups basmati rice (Rinse the rice several times in cold water until water remains clear. Boil 6 cups of water - add the rinsed rice and cook for 6 minutes, drain the rice in a large strainer.)
1 sliced yellow onion
1/4 cup unsalted butter (or ghee if you have it)
2 tablespoons tomato paste
2 1/2 teaspoons salt
1 teaspoon crushed garlic
3 1/2 cups water
1 tablespoon garam masala*
*Garam Masala is a special spice blend, it's used throughout Southern Asia. A standard Garam Masala can be found easily in international section of any big groceries store or in any Indian or South Asian stores. You can try making your own but I'm lazy.
Garnish:
2 shredded or shaved carrots
3 tablespoons unsalted butter (or ghee if you have it)
1/2 cup raisins
1/3 cup slivered almonds
1/2 cup water
Heat 1/4 cup butter in a large frying pan over medium-high heat. Cook sliced onion until dark brown. Remove onions and set aside, leave most of the butter in the pan.
Add chicken to the frying pan, and brown well on all sides. When browned, drain excess fat.
Put chicken, 2 teaspoons salt, garlic and 3 1/2 cups water into a large pot. Bring to a boil, cover and cook over medium heat for approximately 30 minutes or until chicken is tender.
Remove the chicken and put in a warm place (save the chicken broth). Puray the fried onion in a blender/food processer with 1/2 cup water, 2 tablespoons tomato paste and 1/2 teaspoon salt. Mix into the chicken broth and cook for about 10 minutes at a low boil.
Add rice and garam masala to chicken broth mixture, and simmer until liquid is reduced. While rice is cooking wash, peel and shred the carrots.
Heat 3 tablespoons butter over medium heat in a frying pan, add the carrots and cook gently until lightly browned and tender.
Drain butter from pan, add the raisins, slivered almonds and 1/2 cup water to the carrots and cook until all the water is reduced.
You can also do this with lamb (very traditional), or beef. Not as good as the palow at Kabul's on 45th but not bad.
Ingredients:
3 pounds chicken (skin removed then washed)
2 cups basmati rice (Rinse the rice several times in cold water until water remains clear. Boil 6 cups of water - add the rinsed rice and cook for 6 minutes, drain the rice in a large strainer.)
1 sliced yellow onion
1/4 cup unsalted butter (or ghee if you have it)
2 tablespoons tomato paste
2 1/2 teaspoons salt
1 teaspoon crushed garlic
3 1/2 cups water
1 tablespoon garam masala*
*Garam Masala is a special spice blend, it's used throughout Southern Asia. A standard Garam Masala can be found easily in international section of any big groceries store or in any Indian or South Asian stores. You can try making your own but I'm lazy.
Garnish:
2 shredded or shaved carrots
3 tablespoons unsalted butter (or ghee if you have it)
1/2 cup raisins
1/3 cup slivered almonds
1/2 cup water
Heat 1/4 cup butter in a large frying pan over medium-high heat. Cook sliced onion until dark brown. Remove onions and set aside, leave most of the butter in the pan.
Add chicken to the frying pan, and brown well on all sides. When browned, drain excess fat.
Put chicken, 2 teaspoons salt, garlic and 3 1/2 cups water into a large pot. Bring to a boil, cover and cook over medium heat for approximately 30 minutes or until chicken is tender.
Remove the chicken and put in a warm place (save the chicken broth). Puray the fried onion in a blender/food processer with 1/2 cup water, 2 tablespoons tomato paste and 1/2 teaspoon salt. Mix into the chicken broth and cook for about 10 minutes at a low boil.
Add rice and garam masala to chicken broth mixture, and simmer until liquid is reduced. While rice is cooking wash, peel and shred the carrots.
Heat 3 tablespoons butter over medium heat in a frying pan, add the carrots and cook gently until lightly browned and tender.
Drain butter from pan, add the raisins, slivered almonds and 1/2 cup water to the carrots and cook until all the water is reduced.
You can also do this with lamb (very traditional), or beef. Not as good as the palow at Kabul's on 45th but not bad.