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Kabuli Chicken Pulao Recipe

Rice dish with chicken broth, and chicken from scratch

Making old style Kabuli Chicken all of a sudden becomes slightly easier in United States. We do not have to make Chicken Shorba with plenty of water and then cook rice in it. We can buy Chicken broth in the American stores. Chicken breast, makes cooking chicken easier.

Ingredients

1. Basmati Rice: 2 cups

2. Split skinless Moong Dal: ½ cup

3. Ghee: ½ cup

4. Chopped Onions: ¾ cup

5. Chopped ginger: ½"x1"

6. Cinnamon 3"x¼ sticks: 2 Broken in half

7. Black Peppercorn: 6

8. Cumin Seeds: ½ teaspoon

9. Black Cardamoms cracked open: 3

10. Cloves: 6

11. Salt: ¾ teaspoon

12. Almonds: 2 Tablespoons

13. Raisins: 2 Tablespoon

14. Chicken broth: 5 cups

15. Water: ½ Cup

16. Chicken Breast Skinless Boneless cut into ¾" cubes: 1Pounds

Method

1. Wash, Rinse, and presoak Rice and Moong Dal for 30 minutes. Drain set aside

2. Heat Ghee in a heavy bottom pan.

3. Add Cumin seeds. Sauté till seeds start to turn brown. 2 minutes

4. Add onions and Sautee till onions start to turn brown. About 3 to 4 minutes

5. Add ginger. Sautee about 2 minutes.

6. Add Chicken, Cinnamon, Peppercorn, Cardamoms, Cloves, and salt.

7. Sauté till chicken starts to turn white and slightly brown 6 to 10 minutes

8. Add Rice and Moong Dal from Step 1. Stir well.

9. Add Water, Almond, Raisins, and Chicken broth. Bring to a boil. Turn down heat. Cook covered till done (about 20 minutes). Add more water if needed.

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