Recipe of Quick Afghanistan kubali palao

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Ultimate Afghanistan kubali palao. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Afghanistan kubali palao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Afghanistan kubali palao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Afghanistan kubali palao is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can cook Afghanistan kubali palao using 13 ingredients and 20 steps. Here is how you cook it.

This recipe began my eat around the world challenge. It is rather salty so you might want to lower the salt use if it's not your thing! #cookwithcookpad

Ingredients and spices that need to be Prepare to make Afghanistan kubali palao:

1. 4 chicken thighs (or you can use lamb)
2. 2 grated carrots
3. 3/4 cup raisins
4. 1 medium onion
5. 1/2 cup chicken stock
6. 1 1/2 cups basmati rice
7. 1 tsp black pepper
8. 1 tsp ground cardamom
9. 3 tsp salt
10. 2 tbsp oil
11. 1 cup almond flakes
12. 2 tsp ground cumin
13. 7 cups water

Steps to make Afghanistan kubali palao

1. Heat oven to 220c
2. Drain the rice with water in a colander
3. Using an ovenproof dish, pour 1 tbsp oil in and turn up to a high heat
4. Chop the onions and add to the dish to soften and brown
5. Add the chicken and the salt
6. Cook over a medium heat for about 6 minutes, turning regularly to stop the thighs from sticking, until brown
7. Add half of the chicken stock and wait for the liquid to absorb before adding the rest of the stock
8. Cover the dish with foil and simmer for 10 mins
9. In a large frying pan add 1 cup of the water and bring it to the boil, add the grated carrot and cook till tender for about 5 mins
10. Drain the liquid then add the raisins, almonds and sugar
11. Stir for about 3 mins on a medium heat and place the mixture into a little foil parcel
12. Remove the chicken from the stock and set aside
13. Add to the stock cumin, cardamom and pepper and continue to cook on low for 5 minutes to thicken
14. Measure 6 cups of water and add it to a large pan with a pinch of salt
15. Bring the salted water to the boil and add the rice
16. Once the rice is al-dente, strain the rice and add this to the stock
17. Mix the rice and stock well then add the chicken on top
18. Pop the foil parcel of sugared carrot, almond and raisin on top of the chicken (keep in foil) and pop a lid on
19. Bake the pot for 15 mins in the oven then reduce the heat to 110c and cook for a further 20 minutes
20. To serve, put the foil package to the side, mix the chicken and rice gently then open the foil parcel and sprinkle the mixture on top of the chicken and rice.

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So that's going to wrap it up for this special food Recipe of Favorite Afghanistan kubali palao. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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