Best Chicken Kabuli Murgh Kabuli Recipes

Chicken Kabuli Pulao (Afghanistan) image

Provided by UmmBinat

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 15

2 lbs chicken, cut up
1 large onion, sliced
sea salt, to taste
1 1/2 pints hot water
1/4 lb white basmati rice
1 medium onion, thinly sliced
3 tablespoons butter
1/2 tablespoon ground cardamom
1/2 tablespoon ground cumin
fresh ground black pepper, to taste
healthy pinch saffron, soaked in 1 tbs broth
1 large carrot, cut into match sticks
1/4 cup dark raisin
1/8 cup chopped pistachios (optional, toasted in a dry frying pan)
1/4 cup blanched slivered almond (optional, toasted in a dry frying pan)

Steps:

Place chicken pieces, onions and hot water in a large pot.
Cover and simmer for about 1 hour.
Add salt to taste.
Remove chicken, reserving stock & discard cooked onions.
Preheat oven to 325°F.
Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
Make stock sauce:
Brown onions in butter and remove from heat.
Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
Place in oven for 35 minutes.
Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
Enjoy!

Chicken Kabuli (Murgh Kabuli) image

Provided by Leggy Peggy

Categories Curries

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

4 large garlic cloves, peeled
3 tablespoons fresh ginger, chopped
3 medium tomatoes, quartered (about 375 grams/12 ounces)
250 g plain yogurt (8 ounces)
180 ml vegetable oil (6 ounces)
1 1/2 kg chicken breasts, boned, skinned and cubed (3 pounds)
1/2 teaspoon mace
1 teaspoon nutmeg
2 tablespoons blanched almonds, ground
1 teaspoon cardamom, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon fennel, ground
1 tablespoon salt
125 ml double cream (4 ounces)
2 -3 teaspoons black peppercorns, coarsely ground
4 -5 tablespoons cilantro, finely chopped (coriander)

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.