KABULI
750 g chicken
[or lamb]
1 onion [large]
2 cloves garlic
125 ml ghee [or oil]
2 pods cardamom
2 cloves
1/2 teaspoon cumin seeds
9 whole black
pepper corns
1 stick cinnamon
1 teaspoon salt
1/2 teaspoon pepper[ground]
1/2 teaspoon cinnamon [powder]
1 lime
[juice + zest]
1/2 cup raisins
100 g rice
375 ml water
_ soak rice in warm water for 15-20 minutes
_ finely chop onion and crush garlic
_ fry onion and garlic in ghee [or oil] until bolden
_ add meat and fry until browned
_ cover meat with water
_ add whole spices and lime zest
_ simmer for 2 hours [or until meat is tender]
_ remove meat and keep aside
[time to debone it if you prefer it that way]
_ add water to liquid to make 4 cups
_ stir in powdered cinnamon, black pepper and salt
_ bring to a boil
_ return meat to the pot and stir in drained rice
_ cover and simmer for a further 25 to 30 minutes
_ fry raisins in a little oil
_ arrange Kabuli on a platter with meat on top
_ sprinkle with fried raisins and drizzle with lime juice
Kabuli is usually served with cooked split pea lentils or boiled potatoes
KABULI
750 g Hühnchen
[oder Lamm]
1 Zwiebel[groß]
2 Zehen Knoblauch
125 ml Ghee[oder Öl]
2 Kapseln Kardamon
2 Nelken
1/2 Teelöffel Koriandersamen
9 Pfefferkörner
1 Stange Zimt
1 Teelöffel Salz
1/2 Teelöffel Pfeffer [gemahlen]
1/2 Teelöffel Zimt[gemahlen]
1 Limette
[Saft + Schale]
1 Tasse Rosinen
100 g Reis
375 ml Wasser
