CHICKEN KABOULI (MUSCAT STYLE)
This is an Omani chicken and rice dish. For the Omani spices you can use recipe #492862. The recipe comes from Nestle. They want you to use Maggi brand.
Provided by threeovens
Categories Chicken
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
- Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
- Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain.
- Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
- Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes.
Nutrition Facts : Calories 565.7, Fat 17.7, SaturatedFat 6.6, Cholesterol 58.6, Sodium 651.9, Carbohydrate 80.5, Fiber 5.9, Sugar 4.5, Protein 20.9
OMANI CHICKEN KABULI RICE
A yummy chicken and rice dish that I modified to my families taste by combining two Omani recipes found online plus my own taste. recipe#492976 & http://therecipegroup.wordpress.com/2012/08/15/omani-chicken-kabuli-rice. Traditionally ginger is added (I blame Indian influence), we don't tend to enjoy ginger in savory dishes so I omitted it. You may add some if you like.
Provided by UmmBinat
Categories Chicken Thigh & Leg
Time 1h25m
Yield 6 , 6 serving(s)
Number Of Ingredients 19
Steps:
- Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
- Wash whole chicken legs keeping the skin on. Add to pot.
- Cover chicken pieces with water and bring to the boil skimming off the scum.
- Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
- Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
- Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
- To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice.
- Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done).
- Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder.
- Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished.
- I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
- Enjoy!
CHICKEN KABULI (MURGH KABULI)
This mild and flavourful dish comes from Julie Sahni's 1980 book, Classic Indian Cookery. She adapted it from a dish served at the Akbar India Restaurant in New York City (which I think is now closed). I am posting this for some former exchange students who are going through severe Kabuli withdrawal. I often make this a day in advance. A few comments. I think Julie Sahni writes some of the clearest recipes on the planet -- and she does so without being patronising. Check out her books (and note that I have abbreviated some instructions slightly). Also, I wonder if Kabuli means the recipe is influenced by dishes from Kabul, Afghanistan. Finally, I have never timed this accurately, so the prep time is a bit of a guess.
Provided by Leggy Peggy
Categories Curries
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
- Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
- Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
- Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
- Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
- Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
- Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
- Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.
CHICKEN KABULI PULAO (AFGHANISTAN)
Make and share this Chicken Kabuli Pulao (Afghanistan) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken pieces, onions and hot water in a large pot.
- Cover and simmer for about 1 hour.
- Add salt to taste.
- Remove chicken, reserving stock & discard cooked onions.
- Preheat oven to 325°F.
- Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
- Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
- Make stock sauce:
- Brown onions in butter and remove from heat.
- Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
- Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
- Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
- Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
- Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
- Place in oven for 35 minutes.
- Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
- There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
- Enjoy!
OMANI LAMB KABOULI
From: Faiza Ali's Kitchen. The recipe sounds yummy but it gave no times so take the ones showing with a with leeway in either direction.
Provided by Annacia
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- To make the Omani spice paste:.
- Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside.
- Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.
- Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender.
- Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, chickpeas, 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron strands and rose water, stir for 1 minutes then set aside.
- In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice.
- Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is half cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.
- Serve the rice and lamb in plate topped with the onion mixture.
Nutrition Facts : Calories 595.9, Fat 22.5, SaturatedFat 9.7, Cholesterol 82.5, Sodium 447.9, Carbohydrate 73.5, Fiber 9.2, Sugar 4.8, Protein 27.2
CHICKEN KABOULI (AL-BATENA STYLE)
This is an Omani chicken and rice dish. For the Omani spices you can use recipe#492862. From Nestle.
Provided by threeovens
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put the chicken pieces and water in a large pot and bring to a boil; add the spices and cinnamon sticks, cover, and reduce heat to a simmer.
- Cook 25 minutes (chicken will not be fully cooked), remove chicken, strain stock and reserve.
- Heat ghee in a large pot and brown the chicken on all sides, 6 minutes total; remove and set aside.
- Saute ginger a minute, stir in Omani spices; add chicken bouillon and 4 1/2 cups water and bring to a boil.
- Stir in the rice, cover, and cook over liw for 10 minutes.
- Return chicken, cover, and cook an additional 10 minutes until rice and chicken are fully cooked.
Nutrition Facts : Calories 410.9, Fat 17.2, SaturatedFat 6.4, Cholesterol 64.2, Sodium 419, Carbohydrate 45.4, Fiber 2.2, Sugar 0.8, Protein 17.8
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- Put chicken in water and bring to boil. Remove froth as it appears. Add cinnamon sticks, whole spices, Omani mix spices and MAGGI Chicken Stock cubes. Simmer on low heat for 30 minutes or until it becomes almost cooked. Remove and set aside. Drain stock and set aside.
- Add 9 cups or 2¼ liter of stock into a large pot. Add more water if stock is not enough. Bring to boil then add the rice and cook for 10 minutes or until rice is ¾ cooked, remove and drain.
- Melt the ghee in a large pot, sauté chickpeas and sultanas raisins for 2 minutes, remove from the ghee using a slotted spoon and set aside.
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