Qaubili Pilau

1/4 cup olive oil
1 sweet yellow onion, diced
2 lbs boneless chicken
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. salt
2 cups water - or chicken stock - not broth, that will be too salty.
1/4 cup vegetable oil
2 carrots
1 tsp. sugar
1 cup raisins
1 cup blanched almonds
2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water - or as needed

How to make it
In a heavy pot, fry the onions until golden brown. Cut the chicken into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the chicken is done - about 10 min.
Meanwhile cut the carrots into toothpick-size pieces. Fry them in vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
Once the chicken is done, remove from the water and set aside. Add rice to the remaining chicken stock. Add salt and enough water as recommended for the rice. Boil until the rice is done, about 20 minutes.
Once the rice is done, remove from the pot and put it on a oven-save caserole. Place chicken on top of the rice, cover and cook on 300 degrees for about 20'.
Serve by placing the chicken on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.

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