Kabuli Chicken Pulao

Step By Step

• Boil 2 and a half litres of water with two teaspoons of salt
• We are using himalayan salt but that is not a requirement
• Add 3 and 1/2 cups of drained rice soaked earlier for 2 hours
• Boil for 8 to 10 minutes remember we are trying to cook them halfway
• Remove and strain the rice and put aside
• Heat half a cup of oil in a pan
• Add half a teaspoon of cumin seeds and fry a little
• Add two medium, sliced onions and stir fry till golden brown as the onion changes colour add two sliced cloves of garlic
• As the onion turns golden add 1 kg of chicken thighs
• Stir fry till the chicken changes colour
• When the chicken changes colour add two cups of water
• Add one teaspoon of salt
• Cover and let cook cook for 10 minutes turning over once after 5 minutes
• After 10 minutes remove the chicken into another dish
• Let the remaining water simmer for 8 to 10 minutes stirring occasionally in about 10 minutes as the broth thickens a little strain the mixture into a new pan
• Put the broth aside
• Heat a quarter of a cup of oil in a frying pan
• Add julien cut two medium carrots to the oil
• Stir fry for about 5 minutes
• Remove and put aside
• In the remaining oil add half a cup of raisins and stir fry for about a minute add 2 tablespoons of soaked and skinned almonds in the remaining oil and stir fry for about a minute
• Pack the carrots, almonds and raisins in aluminium foil
• Add 1 tablespoon of oil to the frying pan
• Add 2 tablespoon of sugar to the oil
• Stir fry the sugar until it melts and turns brown
• Slowly add the broth and mix well
• Put the mixture aside
• In another pan heat a quarter cup of oil
• Add one sliced medium onion
• Stir fry till golden brown
• Add the chicken we put aside earlier
• Stir fry a little
• Add a teaspoon of indian spice mix
• Stir to mix
• Add the rice
• Pour the stock that we prepared earlier
• Gently mix it all
• Sprinkle half a teaspoon of indian spice mix
• Place the aluminium foil packet on the top
• Pack the lid in a kitchen towel and cover the pot
• Leave on the stove for about 25 minutes on low heat
• Sprinkle the carrots almonds and raisins on the rice
• Gently mix them all
• Enjoy with your friends and family

Good For : 5 Servings

Things to Consider

• Follow the heat guide.
• Remember that our cooking is not an exact science so ingredients need not be exact measurements
• Please note that scaling a recipe is a simple mathematical calculation and some figures may not make sense. You will have to use your judgement to the nearest measurement
• Like any recipe feel free to experiment with the ingredients and quantities
• Please check all the ingredients for any allergens
• More information on common allergens is available here https://rubyskitchenrecipes.uk/allergens/