Best 3 Chicken Kabuli Murgh Kabuli Recipes
**Chicken Kabuli: A Journey of Flavors from Afghanistan**
Chicken Kabuli is a traditional Afghan dish that tantalizes the taste buds with its aromatic blend of spices, tender chicken, and fluffy rice. Originating from the city of Kabul, this delightful dish is a symphony of flavors that has captivated hearts and palates for centuries. Embark on a culinary journey to Afghanistan as we explore the intricacies of Chicken Kabuli and unveil the hidden gems within this delectable dish. From the fragrant basmati rice infused with the essence of cumin, cardamom, and cinnamon to the succulent chicken marinated in yogurt and spices, each element of Chicken Kabuli tells a story of culinary heritage. Discover the secrets behind this beloved dish as we delve into the depths of its preparation, unveiling the techniques that transform simple ingredients into a masterpiece. Alongside Chicken Kabuli, this article presents an array of equally enticing recipes that will transport you to the vibrant streets of Kabul. Indulge in the savory delight of Afghan Bolani, a crispy flatbread filled with savory fillings, or savor the aromatic goodness of Afghan Kofta, succulent meatballs simmered in a rich tomato sauce. Embark on this culinary adventure, immerse yourself in the flavors of Afghanistan, and let the vibrant spirit of Chicken Kabuli captivate your senses.
CHICKEN KABULI PULAO (AFGHANISTAN)
Make and share this Chicken Kabuli Pulao (Afghanistan) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
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!
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
KABULI PALAU
Afghani dish that took some time to make but was well worth it. The combination of cumin and cardamom was new and wonderful and the addition of carrots and raisins made the meal tasty and unique.
Provided by Michelle Kasper
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces, onions, salt and hot water in a 5-pt saucepan.
- Cover and simmer for about 2 hours.
- The chicken should be tender, yet firm.
- Remove and cool chicken, reserving stock.
- Remove meat from bones; use only large pieces for this dish.
- Cook rice in boiling salted water or cook in a rice cooker.
- When done cover until ready for use.
- To make stock sauce: Brown onions in hot butter and remove from heat.
- Add cardamom and cumin; mash with onion to form a paste.
- Add about 1 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
- Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins.
- Cover and cook for about 35 to 45 minutes in a very moderate oven (325°F).
- Add more stock or water if dish becomes too dry.
- When done, mix carrots and raisins lightly with chicken and rice.
- Stock not used in the main dish can be served as a soup course.
Nutrition Facts : Calories 642.5, Fat 30.4, SaturatedFat 9.3, Cholesterol 143.1, Sodium 2501.3, Carbohydrate 52.6, Fiber 3.4, Sugar 12.3, Protein 38.7
Tips:
- Choose the right chicken: Use a whole chicken or chicken pieces with bones and skin for the best flavor. Bone-in chicken will yield a more flavorful broth, while skin-on chicken will help keep the meat moist during cooking.
- Use high-quality yogurt: The yogurt used in the marinade and sauce should be full-fat and plain. This will give the dish a rich and creamy flavor.
- Don't skip the cardamom pods: Cardamom pods are essential for the authentic flavor of chicken kabuli. Be sure to crush them lightly before adding them to the pot.
- Use fresh ginger and garlic: Fresh ginger and garlic will give the dish a more vibrant flavor. If you don't have fresh ginger or garlic, you can use dried, but reduce the amount by half.
- Cook the rice separately: The rice is cooked separately from the chicken and vegetables in this recipe. This will help to prevent the rice from becoming overcooked and mushy.
- Serve with your favorite toppings: Chicken kabuli is traditionally served with a dollop of yogurt, a sprinkle of chopped cilantro, and a wedge of lime. You can also serve it with a side of naan or Afghan bread.
Conclusion:
Chicken kabuli is a delicious and flavorful dish that is perfect for a special occasion. The combination of chicken, rice, vegetables, and spices is sure to please everyone at your table. With a little bit of planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe to try, give chicken kabuli a try.
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