LAST Monday, we had a lovely dinner with our boat neighbors Mike and Brandi up in the club house at the marina. Mike made a dish he learned while serving in the Middle East, which he called Kabuli Americani because he made it his own. It was delicious!
1/2 large onion chopped,
1 Ib chicken (or you can use lamb or mutton)
1 1/4cup of Basmati rice
1 tablespoon of salt
1 tablespoon ground black pepper
1 tablespoon of cumin
1 tablespoon of mustard powder
1 tablespoon curry powder
2 carrots thinly shaved
1/2 cup of slivered almonds
1/2 cup of dark raisins
1. Chop up the onion into small pieces, cook in a skillet with oil
until golden brown
2. Remove the onion, and grind into a pulp. Set aside
3. Using the same oil, fry meat until golden brown
4. Add 2 1/2 water (chicken broth can be substituted) to meat. Slowly
simmer until tender (add water if needed as stock simmers down. Keep
at least 1/2 cup of liquid)
5. Remove chicken from skillet – add salt, pepper, cumin, curry, mustard
powder and mix.
6. In the skillet heat up the onion pulp, carrots, raisins and almonds
7. Add chicken and rice, mixing ingredients until rice is golden brown.
8. Cover and cook on low for ten minutes or so allowing stock to be
absorbed and rice finish cooking.
9. Remove from heat and serve
1. Bring 2 1/2 cups of water to boil (chicken broth can be substituted)
2. Add rice, bring to boil
3. Turn down heat, cover and allow rice to cook (do not fully cook all
of the water out of the rice, you want it to be just a little under
4. Add rice to mix with any remaining liquid (step 7).
NOTE – I used a rice cooker. So if you do use one, then just add
water/broth and rice together and start cooking, removing rice and
remaining liquid prior to cooking being finished.