Qabili Pilau (Chicken and Rice) - Afghan
i believe this is from the oregonian newspapers food section: 
qabili pilau (chicken and rice) 
makes 6 servings 
one of afghanistan's most famous dishes, this recipe looks complicated. 
choose a time when you have a couple of hours, prepare it step by step and 
you'll be well-rewarded. it's spectacular. 
3 cup  basmati rice
2 Tbsp  vegetable oil
3   carrots, peeled and cut in julienne strips
2 Tbsp  water
3/4 cup  raisins, soaked for 5 minutes in warm water
1/3 cup  shelled pistachio nuts, skinned (see note)
1/3 cup  blanched slivered almonds
1 Tbsp  granulated sugar
1/2 tsp  ground cardamom
  caramel sauce:
2 Tbsp  granulated sugar
1 Tbsp  salt
3/4 cup  water
1/2 cup  vegetable oil
2 tsp  garam masala (see note)
2 tsp  ground cardamom
1 Tbsp  salt
1   cooked chicken, cut into serving-sized pieces
at least 4 hours before cooking, gently rinse rice several times in cold 
water. place rice in a bowl and cover generously with cold water; let soak 
hours or overnight. 
to make garnish: in saucepan, heat oil. add carrots and saute 3 to 4 
minutes. add 2 tablespoons water, the raisins, pistachios, almonds, sugar 
and cardamom. cover and cook over low heat about 10 minutes or just until 
carrots are soft but not soggy. remove from heat and set aside. 
to make caramel sauce: place sugar in small saucepan. heat over 
medium-high heat without stirring until sugar melts and begins to 
caramelize. watch carefully because sugar turns brown quickly and burns 
easily. when color is medium-dark brown, remove from heat immediately and 
cool slightly. add salt, the water, oil, garam masala and cardamom. sugar 
will harden. return pan to heat and cook, stirring over medium heat, until 
sugar is melted again; simmer 2 to 3 minutes. remove from heat and set 
to make rice: bring a large pot of water to a boil; exact amount is not 
important, but be sure to use at least 12 cups. add 1 tablespoon salt and 
drained rice. cook 8 to10 minutes or until rice is just cooked but not 
soggy. drain off water and reserve rice. in same pot, pour half of caramel 
sauce. carefully spoon cooked rice over mixture but do not stir. pour 
remaining mixture over rice; do not stir. with the handle of a long spoon, 
make 4 or 5 deep holes in rice all the way to the bottom of the pan; do 
not stir. cover pan with dish towel and tight lid. place over medium heat 
and cook about 8 to 10 minutes or until the rice in the bottom sounds like 
rain hitting a window. turn off the heat but do not remove lid. let rice 
rest for up to 30 minutes. 
when ready to serve, remove lid and towel and very gently mix rice, being 
careful not to break the grains of rice. place half of rice on large 
serving platter. cover with cooked chicken and spoon remaining rice over 
chicken. spoon carrot-raisin mixture over rice and serve. 
note: to remove skin from pistachio nuts, cover nuts with boiling water 
and let stand 15 minutes. drain and skins will slough off. the clean green 
nut is prettier than the skin-covered nut. 
-- from zakia raheel 
judy bolton 
resumes, cover letters, interviewing advice 
(585) 264-0215 
(ID: 4088) Mirror: Fri, Jan 7, 2005

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