Ingredients
Basmati rice 2 cups
Good quality butter ½ tablespoon
Milk ½ cup
Pepper 10 peppercorns
Coriander 10 coriander seeds
Cumin 10 cumin seeds
Cardamom 10 cardamom pods
Clove 8 pieces
Salt 1 teaspoon
Bay leaves 2-3 leaves
Turmeric powder 1 teaspoon
Chicken 500 grams
Water 2 cups
Chicken broth 1½ cups
Directions for cooking Kabuli rice
- Wash the basmati rice until it is clean, set aside.
- Put the good quality butter in a pot. Heat the pot then add all the spices in the pot (pepper, ccoriander, cumin, cardamom, clove and bay leaves). Stir-fry until fragrant, then add the washed rice and stir-fry until well mixed.
- Add fresh milk and chicken broth to the rice until just covered, then add a pinch of turmeric powder. When the rice starts to boil, stir until it is well mixed, then cover the pot with a lid and wait until the rice boils again. Open the lid, stir until everything is well mixed, then add the shredded boiled chicken and stir until combined. Close the lid, reduce the heat slightly, and cook until the rice is fully cooked. Serve the rice while it is hot.
The food characteristics: The rice will have a light-yellow color from the turmeric and a fragrant aroma from the spices.