Title:
Kabeli Pilau
Yield: 6 Servings
Ingredients
4 lb chicken; cut in pieces
2 lg onion; sliced
2 ts salt
3 pt ; water, hot
1/2 lb rice, long grain
SAUCE
2 md onions; thinly sliced
1 oz butter
1 ts cardamom, ground
1 ts cumin, ground
3 carrot; cooked & sliced
4 oz raisins
Instructions
Place chicken pieces, onions,
salt and hot water in a 5-pint
saucepan. Cover and simmer
for about 2 hours. The chicken
should be tender, yet firm.
Remove and cool chicken, reserving
stock. Remove meat from bones;
use only large pieces for
this dish. Cook rice in boiling
salted water. When done, drain
and keep covered until used.
To make stock sauce: Brown
onions in hot butter and remove
from heat. Add cardamom and
cumin; mash with onion to
form a paste. Add about 1
pint of the chicken stock;
simmer for 5 minutes and taste
for
seasoning.
Combine cooked rice, stock
sauce and chicken; place in
a buttered casserole; place
carrots on top of mixture
and sprinkle with raisins.
Cover and cook for about 35
to 45 minutes in a very moderate
oven (325F). Add more stock
or water if dish becomes too
dry. When done, mix carrots
and raisins lightly with chicken
and rice. Stock not used in
the main dish can be served
as a soup course.
