Chicken Kabuli Pulao Afghanistan
Transport your taste buds to the heart of Afghanistan with this aromatic and hearty Chicken Kabuli Pulao. This Afghan classic features tender, spiced chicken layered with fragrant basmati rice, sweet caramelized carrots, juicy raisins, and toasted almonds, creating a harmonious blend of savory and sweet flavors. Infused with whole spices like cinnamon, cardamom, and cloves, every bite bursts with warm, earthy notes. Perfectly slow-cooked to let the ingredients meld beautifully, this dish is a show-stopping centerpiece for family meals or special occasions. Pair it with a refreshing yogurt sauce or crisp salad for a truly authentic experience. Rich, flavorful, and satisfying, Chicken Kabuli Pulao is a must-try for lovers of traditional Afghan cuisine.
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Ingredients
- 1.5 kg Chicken (bone-in, skinless)
- 3 cups Basmati rice
- 2 large Onion (finely chopped)
- 3 large Carrot (julienned)
- 1 cup Raisins
- 0.5 cup Slivered almonds
- 0.5 cup Vegetable oil
- 2 tablespoons Butter
- 4 cloves Garlic cloves (minced)
- 1 assorted tablespoon Whole spices (cinnamon stick, cardamom pods, and cloves)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 5 cups Chicken stock
- 1 tablespoon Sugar
- 4 cups Water
Directions
Step 1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
Step 2
Heat half of the vegetable oil in a large, heavy-based pot over medium heat. Add the chopped onions and sauté until golden brown, about 10 minutes.
Step 3
Add the minced garlic and whole spices (cinnamon stick, cardamom pods, and cloves). Sauté for another 2 minutes until aromatic.
Step 4
Add the chicken pieces to the pot. Sprinkle with ground cumin, coriander, black pepper, and salt. Sear the chicken on all sides until lightly browned, about 10 minutes.
Step 5
Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes or until the chicken is tender. Remove the chicken pieces from the pot and set aside. Strain the stock and reserve it for cooking the rice.
Step 6
In a separate pan, melt the butter and the remaining vegetable oil over medium heat. Add the julienned carrots and sauté for 5 minutes. Sprinkle with sugar and continue to cook until caramelized. Remove the carrots and set aside.
Step 7
In the same pan, add the raisins and sauté until they puff up, about 1-2 minutes. Remove and set aside.
Step 8
Toast the slivered almonds in the same pan until golden, then set aside for garnishing.
Step 9
In the large pot used earlier, add the drained rice and pour in the reserved chicken stock (should be about 5 cups; adjust with water if needed). Cook the rice over medium-high heat until the stock is absorbed and the rice is half-cooked, about 8-10 minutes.
Step 10
Layer the cooked chicken pieces over the rice. Add the sautéed carrots and raisins on top. Cover the pot with a tight-fitting lid and reduce the heat to low. Steam the rice on low heat for 20-25 minutes, allowing the flavors to meld together.
Step 11
Once cooked, gently fluff the rice with a fork, being careful not to break the grains. Transfer the Chicken Kabuli Pulao to a serving platter.
Step 12
Garnish with toasted slivered almonds and serve hot. Enjoy this traditional Afghan dish with a side of yogurt or salad.
Nutrition Facts
| Serving size | (5770.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5917.8 |
| Total Fat 237.0g | 0% |
| Saturated Fat 46.1g | 0% |
| Polyunsaturated Fat 68.0g | |
| Cholesterol 1447.3mg | 0% |
| Sodium 6844.7mg | 0% |
| Total Carbohydrate 369.2g | 0% |
| Dietary Fiber 31.3g | 0% |
| Total Sugars 147.8g | |
| Protein 578.3g | 0% |
| Vitamin D 79.5IU | 0% |
| Calcium 888.1mg | 0% |
| Iron 44.7mg | 0% |
| Potassium 7047.1mg | 0% |
Source of Calories