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Ingredients: 1
tbs salt
2 1/2 cups washed long grain rice
2 - 3 Oranges
1 1/4 cup sugar
1/4 cup oil
1/2 cup blanched almond slivers
1 kg (2.2 lb) chicken breasts
salt to taste
pepper
1 medium onion
1/2 cup pistachios.
Direction:
Put 9 cups water and 1 tbs salt on to boil then add 2
cups washed long grain rice boil 10 min then drain and
rinse. Meanwhile: Cut rind of 2 oranges into thin
strips. Boil in 1 cup water 5 min. drain, discard water.
Dissolve 1 cup sugar in 2 cups hot water. Add to rind
and boil until slightly thick (~ 5 min). Place rice in
large bowl, and pour hot syrup (reserving peel) over
rice and toss through.
In 1 tbs oil fry 1/2 cup blanched almond slivers until
golden. Remove and save almonds. If needed add a little
more oil/ghee, brown chicken breasts (cut into 3 inch
chunks) on all sides. Remove chicken, season and save.
Add another tbs oil and fry 1 medium sliced onion until
soft, then add 1 cup water to lift pan juices. Add 1 tsp
allspice and then replace chicken. Simmer 20 min.
In large well-oiled casserole dish, place 1/2 the rice.
Then the chicken pieces, then a layer of: 1/2 the
almonds and the reserved rind slivers. layer of: 1/2 the
almonds and the reserved Spread the remaining rice over
the top and pour the liquid and onions from the chicken
evenly over the top, cover, bake in medium oven for 30
min.
*** For
Details about Ingredients , check your nearest Afghani
Store |
