Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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).
2. Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
3. 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.
4. 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.
5. 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.
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