AFGHANI CHICKEN PULAO / Kabuli Pulao by (YES I CAN COOK)

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a nutritious alternative, while long-grain rice is more budget-friendly.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more affordable than breasts.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots offer a different flavor, and sultanas are usually less costly.

Heat oil in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 8-10 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add chicken pieces and brown on all sides, about 5-7 minutes.

Sprinkle in cumin, cardamom, cinnamon, salt, and black pepper; stir to coat chicken.

Add water and bring to a boil; reduce heat and simmer until chicken is cooked through, about 20 minutes.

Remove chicken and set aside; strain the broth and reserve.

In the same pot, add basmati rice and sauté for 2-3 minutes.

Pour in the reserved broth and bring to a boil.

Cover and reduce heat; cook until rice is tender and liquid is absorbed, about 15-20 minutes.

Meanwhile, shred the chicken and mix it back into the rice.

Garnish with sautéed carrots, raisins, and toasted almonds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens