Afghani Chicken Kebab Platter with Rice, Carrots and Raisins | Afghani Cuisine | Ruma's Rannaghor

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, drumsticks are often less expensive.

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: sour cream

Low-fat yogurt reduces calories, sour cream is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, canola is usually less expensive.

flatbread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita adds fiber, tortillas are often cheaper.

Crush black and green cardamoms in a blender and set aside for later use in the rice.

In a bowl, add salt to the rice and soak it in cold water for 2 hours.

In a blender, make onion and garlic paste.

In a bowl with chopped chicken breast, add onion paste, lime juice, black pepper, turmeric powder, red chili flakes, salt, orange food coloring, and the crushed cardamom mix. Mix well.

Marinate the chicken for at least 2 hours to enhance flavors.

In a pot on medium heat, add sugar and stir until it turns brown, then add water and stir until sugar dissolves.

Add the soaked rice and additional water to the pot.

Add the magani spice mix to the rice, cover, and cook on high heat for 7-8 minutes until the rice absorbs the water.

Add heated oil to the rice and mix on low heat, making holes in the rice to sprinkle more magani spice mix, then cover and let it simmer on low heat for about 20 minutes.

Put the marinated chicken on skewers and bake in the oven at 375 degrees Fahrenheit for about 30 minutes.

Assemble the dish with kebabs, rice, carrots, and raisins, and prepare the infamous white sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens