Afghan Rice Pilaf with Chicken and Yogurt (Bor Pilau)

Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce.

• 1 medium/large onion, finely sliced
• 6 tablespoons vegetable oil
• 1 1/2 pounds boneless chicken or lamb, cut into small chunks
• 1 - 2 cloves of garlic, peeled and crushed
• 8 ounces yogurt
• Salt and red pepper
• 1 teaspoon ground cilantro seed
• 1 pound (2 1/2 cups) basmati rice
• 1/4 teaspoon saffron, soaked in about 1 tablespoon warm water
• 1 teaspoon ground cardamom

METHOD

Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).

Meanwhile wash and soak the rice in plenty of water for about 30 minutes.

Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander. Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it. Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.

Serves: 4

Contributor: Helen Saberi

Reprinted with permission from ©2000 Helen Saberi The Afghan Food & Cookery, published by Hippocrene Books, Inc.

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