AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU

Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau image

Provided by Um Safia

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 large onion, finely sliced
6 tablespoons vegetable oil
1 1/2 lbs boneless chicken or 1 1/2 lbs lamb, cut into small chunks
1 -2 garlic clove, peeled and crushed
8 ounces yogurt
salt
1/4-1/2 teaspoon ground red pepper
1 teaspoon coriander powder
1 lb basmati rice
1/4 teaspoon saffron, soaked in about 1 tablespoon warm water
1 teaspoon ground cardamom

Steps:

Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.