Kabuli Puloa with chicken is a simple and delicious meal of rice topped with sautéed carrots and sweet raisins to balance the delicious savory chicken is it topped with-a perfect meal that’s great for a quick weeknight dinner but special enough for weekends and parties!
I personally enjoy this meal more than biryani because the simple flavors really come through and you’re able to enjoy every ingredient that’s used.
Kabuli pulow starts with soaking some Basmati rice. This will ensure each grain elongates when it boils. If you’re in a time crunch you can skip this step, just make sure to wash and drain the rice before boiling.
For the chicken, I like to use either boneless skinless chicken legs that I cut into large chunks or whole chickens cut into curry size pieces. To cook the chicken, heat some olive oil in a pan. Add sliced onions and sauté until golden. Then season with chicken cubes, garam masala, and salt. That’s all for seasoning!
Add in chicken and cook, covered, on medium heat. At first the chicken will release its juices, then it will slowly dry out and you’ll be left with perfectly cooked juicy and flavorful chicken pieces.
In the meantime, julienne some carrots and add it to a pan with butter and sugar. Add a handful for raisins and cook, stirring occasionally for about ten minutes. Remove from heat and set aside.
Drain your soaked rice and rinse until the water runs clear. Then heat a pan and add some butter. Once that melts, add a chicken stock cube and rice and allow it to toast. Then add a 2:1 ratio of water to rice and let it come to a boil.
Once it boils, let it continue for four minutes-this will evaporate most of the water. After four minutes, turn the heat down to low, add in carrots and raisins, cover, and cook for 20 minutes.
After 20 minutes, remove from heat and your meal is ready! Fluff the rice with the carrots and raisins, then top with chicken and serve.
Ingredients
Serves 6-8
For Rice
- 3 cups Basmati rice
- 6 cups water
- 3 tbsp butter
- 2 chicken stock cubes
For Chicken
- 1/4 cup olive oil
- 4 lb boneless skinless chicken thighs cut into large chunks
- 2 large onions, sliced
- 2 chicken stock cubes
- 2 tsp garam masala
For Carrots and Raisins
- 3 tbsp butter
- 3 large carrots, julienned
- 1/3 cup raisins
- 1 tbsp sugar
Directions
1. Rinse basmati rice and soak in water
2. In a pot or pan with high sides, add oil and onions. Sauté until golden
3. Season with chicken stock cubes, garam masala, and salt
4. Add chicken and mix. Cook covered, on medium heat, until water releases and then dries. About 20 minutes
5. In a separate pan, melt butter and sauté carrots and raisins with sugar. Cook about 10 minutes or until carrots begin to soften. Set aside
6. Melt more butter in a pan on medium heat and add chicken stock cubes and drained rice. Allow rice to toast, stirring gently
7. Add water and allow it to come to a boil. Then let it boil for four minutes. Add carrot and raisin mixture then turn the heat down to low, cover, and cook for 20 minutes
8. To serve, fluff rice and top with carrots, raisins, and chicken. Enjoy!