I believe this is from the Oregonian newspapers food section:

Qabili Pilau (Chicken and Rice)

Makes 6 servings

One of Afghanistan's most famous dishes, this recipe looks complicated.
But
choose a time when you have a couple of hours, prepare it step by step and
you'll be well-rewarded. It's spectacular.

3 cups basmati rice
Garnish:
2 tablespoons vegetable oil
3 carrots, peeled and cut in julienne strips
2 tablespoons water
3/4 cup raisins, soaked for 5 minutes in warm water
1/3 cup shelled pistachio nuts, skinned (see note)
1/3 cup blanched slivered almonds
1 tablespoon granulated sugar
1/2 teaspoon ground cardamom
Caramel Sauce:
2 tablespoons granulated sugar
1 tablespoon salt
3/4 cup water
1/2 cup vegetable oil
2 teaspoons garam masala (see note)
2 teaspoons ground cardamom
1 tablespoon salt
1 cooked chicken, cut into serving-sized pieces

At least 4 hours before cooking, gently rinse rice several times in cold
water. Place rice in a bowl and cover generously with cold water; let soak
4
hours or overnight.

To make garnish: In saucepan, heat oil. Add carrots and saute 3 to 4
minutes. Add 2 tablespoons water, the raisins, pistachios, almonds, sugar
and cardamom. Cover and cook over low heat about 10 minutes or just until
carrots are soft but not soggy. Remove from heat and set aside.

To make caramel sauce: Place sugar in small saucepan. Heat over
medium-high heat without stirring until sugar melts and begins to
caramelize. Watch carefully because sugar turns brown quickly and burns
easily. When color is medium-dark brown, remove from heat immediately and
cool slightly. Add salt, the water, oil, garam masala and cardamom. Sugar
will harden. Return pan to heat and cook, stirring over medium heat, until
sugar is melted again; simmer 2 to 3 minutes. Remove from heat and set
aside.

To make rice: Bring a large pot of water to a boil; exact amount is not
important, but be sure to use at least 12 cups. Add 1 tablespoon salt and
drained rice. Cook 8 to10 minutes or until rice is just cooked but not
soggy. Drain off water and reserve rice. In same pot, pour half of caramel
sauce. Carefully spoon cooked rice over mixture but do not stir. Pour
remaining mixture over rice; do not stir. With the handle of a long spoon,
make 4 or 5 deep holes in rice all the way to the bottom of the pan; do
not stir. Cover pan with dish towel and tight lid. Place over medium heat
and cook about 8 to 10 minutes or until the rice in the bottom sounds like
rain hitting a window. Turn off the heat but do not remove lid. Let rice
rest for up to 30 minutes.

When ready to serve, remove lid and towel and very gently mix rice, being
careful not to break the grains of rice. Place half of rice on large
serving platter. Cover with cooked chicken and spoon remaining rice over
chicken. Spoon carrot-raisin mixture over rice and serve.

Note: To remove skin from pistachio nuts, cover nuts with boiling water
and let stand 15 minutes. Drain and skins will slough off. The clean green
nut is prettier than the skin-covered nut.

-- From Zakia Raheel


Judy Bolton
Resumes, Cover Letters, Interviewing Advice
(585) 264-0215

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/