Afgani chicken kabbli polao history and recipes

 Afgani chicken kabbli polao Recipes and Cooking Metho

**Afghani Chicken Kabuli Pulao History and Recipe**

**History:**

Afghani Chicken Kabuli Pulao, often referred to simply as Kabuli Pulao or Kabuli Pilaf, is a traditional Afghan dish known for its aromatic flavors and rich ingredients. This dish reflects the culinary heritage of Afghanistan, blending the influences of Persian and Central Asian cuisine. Kabuli Pulao is a festive dish commonly served at special occasions, such as weddings and celebrations, and it features a combination of tender chicken, basmati rice, and a mix of sweet and savory elements like raisins, carrots, and almonds.

**Recipe:**

**Ingredients:**

- **For the Rice:**

  - 2 cups basmati rice

  - 4 cups water

  - 1 bay leaf

  - 4-5 green cardamom pods

  - 4-5 cloves

  - 1 cinnamon stick

  - Salt to taste

- **For the Chicken:**

  - 1 kg chicken, cut into pieces

  - 2 tablespoons vegetable oil

  - 2 large onions, finely chopped

  - 4 cloves garlic, minced

  - 1 tablespoon ginger paste

  - 1 teaspoon turmeric powder

  - 1 teaspoon ground cumin

  - 1 teaspoon ground coriander

  - 1 teaspoon paprika

  - 1 teaspoon ground black pepper

  - 1 teaspoon ground cinnamon

  - 1/2 teaspoon ground cardamom

  - 1 cup plain yogurt

  - 2 tablespoons tomato paste

  - 1-2 cups chicken stock or water

  - 1/2 cup raisins

  - 1/2 cup sliced almonds

  - 2 large carrots, julienned

  - 1/4 cup chopped fresh cilantro

  - Salt to taste

**Instructions:**

1. **Prepare the Rice:**

   - Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

   - In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and salt.

   - Add the soaked and drained rice. Cook until the rice is 70% cooked (about 5-6 minutes), then drain and set aside.

2. **Cook the Chicken:**

   - Heat vegetable oil in a large pan over medium heat. Add finely chopped onions and cook until they turn golden brown.

   - Add minced garlic and ginger paste, cooking for another minute until fragrant.

   - Stir in turmeric powder, cumin, coriander, paprika, black pepper, cinnamon, and cardamom. Cook for 2-3 minutes to release the spices' aroma.

   - Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.

   - Stir in the yogurt and tomato paste. Cook until the oil starts to separate from the mixture.

   - Add chicken stock or water to cover the chicken. Simmer until the chicken is fully cooked and the sauce has thickened, about 20 minutes.

3. **Prepare the Garnishes:**

   - In a separate pan, toast the sliced almonds until golden brown. Set aside.

   - In the same pan, lightly fry the julienned carrots in a bit of oil until they are tender. Set aside.

4. **Layer the Pulao:**

   - In a large pot, layer half of the partially cooked rice. Spread half of the cooked chicken mixture over the rice.

   - Sprinkle half of the raisins, almonds, and fried carrots over the chicken.

   - Add the remaining rice on top, followed by the remaining chicken mixture, raisins, almonds, and carrots.

   - Cover the pot with a lid and cook on low heat for 20-30 minutes to allow the flavors to meld and the rice to finish cooking.

5. **Serve:**

   - Garnish with chopped fresh cilantro. Serve hot.

**Calories:**

The calorie content of Afghani Chicken Kabuli Pulao can vary based on portion size and the exact amounts of ingredients used. On average, a serving of this dish (about 1 cup) contains approximately 350-500 calories. The calories come from the chicken, rice, and added ingredients like nuts and raisins. Adjusting the amount of oil, nuts, and raisins can help manage calorie intake

.**افغانی چکن کبابی پلاؤ کی تاریخ اور نسخہ**

**تاریخ:**

افغانی چکن کبابی پلاؤ، جسے عموماً کبابی پلاؤ یا کبابی پیلاف بھی کہا جاتا ہے، ایک روایتی افغان ڈش ہے جو خوشبو دار ذائقوں اور مالدار اجزاء کے لیے مشہور ہے۔ یہ ڈش افغانستان کی روایتی کھانوں کی عکاسی کرتی ہے اور ایرانی اور وسطی ایشیائی کھانوں کے اثرات کو ملاتی ہے۔ کبابی پلاؤ ایک جشن کی ڈش ہے جو خاص مواقع پر جیسے شادیوں اور تقاریب پر پیش کی جاتی ہے، اور اس میں نرم چکن، باسمتی چاول، اور مٹھاس اور نمکین عناصر جیسے کشمش، گاجر، اور بادام شامل ہوتے ہیں۔

**نسخہ:**

**اجزاء:**

- **چاولوں کے لیے:**

  - 2 کپ باسمتی چاول

  - 4 کپ پانی

  - 1 پتا لاورا (Bay Leaf)

  - 4-5 سبز الائچی کے دانے

  - 4-5 لونگ

  - 1 دارچینی کی ٹکڑی

  - نمک حسب ذائقہ

- **چکن کے لیے:**

  - 1 کلو چکن، ٹکڑوں میں کٹا ہوا

  - 2 کھانے کے چمچ سبزیوں کا تیل

  - 2 بڑی پیاز، باریک کٹی ہوئی

  - 4 لونگ لہسن، کٹا ہوا

  - 1 کھانے کا چمچ ادرک کا پیسٹ

  - 1 چائے کا چمچ ہلدی پاؤڈر

  - 1 چائے کا چمچ زیرہ پاؤڈر

  - 1 چائے کا چمچ دھنیا پاؤڈر

  - 1 چائے کا چمچ پپریکا

  - 1 چائے کا چمچ کالی مرچ پاؤڈر

  - 1 چائے کا چمچ دارچینی پاؤڈر

  - 1/2 چائے کا چمچ الائچی