Aashpelo

Aashpelo

Afghani rice with chicken and sultanas

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/2 cup vegetable oil
2 onions, sliced
500g chicken fillets, cut into strips
6 carrots, julienned
2 cups basmati rice
1/2 cup sultanas

Method

  1. Heat the oil in large saucepan over medium heat. Sauté the onions in the oil until golden.
  2. Add the chicken and cook, stirring occasionally, for 5–6 minutes, or until browned. Add the carrots and cook for 3 minutes.
  3. Stir in the rice and sultanas and season to taste with sea salt and freshly ground black pepper. Stir for 2–3 minutes until well combined.
  4. Add 3 cups boiling water and stir well. Cover and simmer over low heat for 20 minutes, without removing the lid. Serve hot.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again