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Chicken with Golden Pilaf
(Kabuli Pelau — Afghanistan)

This is the traditional Afghan fried chicken.


  • 2 tablespoons vegetable oil
  • 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
  • 1 teaspoon salt
  • 2 medium carrots
  • 1 medium onion, chopped
  • 1/4 cup butter or margarine
  • 2 1/4 cups water
  • 1 cup uncooked regular rice
  • 1/2 cup raisins
  • 1 tablespoon instant chicken bouillon
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup toasted slivered almonds


  1. Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; reduce heat.
  2. Sprinkle with 1 teaspoon salt. Cover and cook over low heat until thickest pieces are done, 30 to 40 minutes, adding water if necessary. Uncover during last 5 minutes of cooking to crisp chicken.
  3. Cut carrots lengthwise into 1/4-inch strips; cut into 1-inch pieces.
  4. Cook and stir onion in butter in 2-quart saucepan until tender.
  5. Add carrots, water, rice, raisins, bouillon, curry powder, 1/4 teaspoon salt and thyme. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
  6. Remove from heat.
  7. Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.
  8. Serve chicken with rice; top with almonds.

Yields 6 to 8 servings.

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