Afganistan's national dish is usually made with lamb, but this chicken version of the tasty rice-based dish is equally delicious.
Serves 4
Prep Time:
Cook Time:
Ingredients
450g basmati rice, rinsed 60g butter 1 large onion, thinly sliced 2 large skinless chicken breasts, diced 2 tbsp tomato paste 1/2 tbsp salt 2 cloves of garlic, crushed 1 tbsp garam masala a pinch of saffron
2 carrots, grated 1/2 cup raisins 1/4 cup flaked almonds 1/2 cup hot water
Method
Bring some water to a boil in a large saucepan. Add the rice and reduce the heat to a simmer for 6 minutes. Drain the water from the rice and set aside.
Add 1.4 litres of water to a large saucepan. Add the chicken pieces. Bring to a simmer and cook for 30 minutes or so, until the chicken is tender.
Meanwhile, in a large frying pan, cook the onion in the butter over medium heat until it turns golden brown, stirring regularly. This should take up to 15 minutes. Turn the oven to 180°C to preheat.
Combine the onion, tomato paste, and a 1/2 a cup of the broth from the chicken. Pour this mixture into a large casserole dish and add the salt, garlic, garam masala and saffron. Add the rice and stir it in well.
Strain the remaining liquid from the chicken into the casserole dish and then add the chicken pieces and mix everything together.
Slide the dish into the oven and cook uncovered for around 45 minutes until the rice is tender, checking every 15 minutes. If it looks like it is drying out, add a little more water.
In the final 15 minutes, lightly saute the carrots with a splash of oil for a few minutes until they soften slightly. Add the raisins, almonds, saffron and water and cook on a low heat until the water has evaporated.
Pile the carrot mixture on top of the rice and serve family-style, in the middle of the table.
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