Best 2 Afghan Rice Pilaf With Chicken And Yogurt Bor Pilau Recipes

Indulge in the tantalizing flavors of Afghan rice pilaf, a delectable dish that combines fluffy rice, tender chicken, aromatic spices, and a creamy yogurt sauce called bor. This culinary masterpiece from Afghanistan is a delightful symphony of textures and flavors that will transport your taste buds to Central Asia. As you embark on this culinary journey, you'll discover not just one, but three variations of this beloved dish, each offering a unique twist on the classic recipe.

The first recipe introduces you to the traditional Afghan rice pilaf, where succulent chicken pieces are nestled amidst fluffy rice, complemented by a medley of aromatic spices like cumin, cardamom, and coriander. The second recipe takes a vegetarian route, showcasing the versatility of this dish by replacing chicken with a symphony of colorful vegetables, creating a vibrant and flavorful pilaf that caters to vegetarians and vegans alike.

Last but not least, the third recipe presents a delightful twist on the classic pilaf, incorporating succulent lamb meat for a richer and more robust flavor profile. Each variation promises a distinct culinary experience, ensuring that every palate finds its perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU

Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau image

This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.

Provided by Um Safia

Categories Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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.

KABULI PULAO (AFGHAN LAMB OR CHICKEN RICE PILAF)

Kabuli Pulao (Afghan Lamb or Chicken Rice Pilaf) image

This is the national dish of Afghanistan. It can be altered a bit, which I've done on occasion. Such as, lamb is traditional, but you can use beef or chicken. Also, you can use dark raisins if you prefer (though golden sultanas are traditional in this dish). And adjust the spices to suit your own taste preferences.

Provided by Vickie Parks @Northwestgal

Categories Other Main Dishes

Number Of Ingredients 16

Ingredients

1 medium onion, diced
2 tablespoon(s) vegetable oil
2 pound(s) lamb or chicken, cut into 1-inch cubes
2 cup(s) water
2 teaspoon(s) salt, divided
1 teaspoon(s) ground cinnamon
1 teaspoon(s) ground cumin
1 teaspoon(s) ground cardamom
1/4 teaspoon(s) saffron
2 to 3 medium carrots, julienned (or cut into thin 'matchsticks')
1 teaspoon(s) granulated sugar
1/4 cup(s) vegetable oil
1 cup(s) golden sultanas or raisins
2 cup(s) uncooked basmati rice (or long-grain white rice)
- boiling water (to cover rice)
1/2 cup(s) pistachios or almonds, coarsely chopped (for garnish)

Steps:

Sauté diced onion in oil until soft and just starting to brown. Add lamb (or chicken) cubes and brown lightly. Add 2 cups of water, 1 tsp salt, cinnamon, cumin, cardamom and saffron. Cover and simmer until meat is tender, about 45 to 60 minutes.
With a slotted spoon, remove meat from the skillet and set aside. Reserve pan juices (for later use). In same skillet, sauté carrots and sugar in oil until lightly browned. Remove carrots from pan; set aside.
In same skillet, add sultanas (or raisins) and cook until they begin to swell and pucker.
Add pan juices to medium saucepan, let come to a boil. Add rice, 1 tsp salt, and enough boiling water to rise 2 inches above the rice level. Let come to a boil, then reduce heat to low and let rice simmer slowly until the water is absorbed and the rice is tender but not mushy.
If using optional nut garnishes, sauté pistachios or almonds in a small skillet over low heat for 3 to 4 minutes or until light golden; set aside.
Preheat oven to 300°F.
Mix the meat, carrots, raisins and rice together. Place in a large oven-proof baking dish. Cover and bake for about 20 to 30 minutes (or up to an hour).
To serve, spoon the meat/rice onto a large serving platter. Garnish with pistachios or almonds (if using). Serve immediately while still hot.

Tips:

Use high-quality ingredients. The better the quality of your ingredients, the better your pilaf will taste. Use long-grain rice, such as basmati or jasmine, and make sure it is fresh.
Rinse the rice before cooking. This will help to remove any starch and impurities, and will result in a fluffier pilaf.
Soak the rice before cooking. (Optional) Soaking the rice for 30 minutes or up to overnight will help to reduce the cooking time and make the rice more tender.
Use a heavy-bottomed pot. This will help to evenly distribute the heat and prevent the rice from sticking to the bottom of the pot.
Do not stir the rice while it is cooking. Stirring the rice will break up the grains and make the pilaf mushy.
Let the rice rest before serving. This will allow the rice to absorb all of the flavors of the other ingredients.

Conclusion:

Afghan rice pilaf with chicken and yogurt is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of spicy food or prefer a more mild flavor, this pilaf is sure to please. So next time you are looking for a new and exciting dish to try, give Afghan rice pilaf with chicken and yogurt a try. You won't be disappointed!