Sindhi Chicken Kabouli

Ingredients

In this Sindhi adaptation of the Afghan Chicken Kabouli, we incorporate Sindhi spices and flavors to create a unique twist. The original dish typically uses Afghan spices like cumin, coriander, and cardamom, whereas the Sindhi version incorporates spices like turmeric, red chili powder, and garam masala. Additionally, the Sindhi Chicken Kabouli includes caramelized onions, which add a touch of sweetness and depth of flavor to the dish. We alse have the original recipe for Chicken kabouli, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 4 green cardamom pods 4 green cardamom pods
• 2 bay leaves 2 bay leaves
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
3. 3.
   To the remaining onions in the pot, add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaves. Sauté for a minute until fragrant.
4. 4.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
5. 5.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
6. 6.
   Stir in the chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook for a few minutes until the tomatoes are soft and the spices are well combined.
7. 7.
   Add the soaked and drained rice to the pot and mix well with the chicken and spices.
8. 8.
   Pour in enough water to cover the rice by about an inch. Season with salt to taste.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
10. 10.
    Once cooked, fluff the rice with a fork and garnish with the reserved caramelized onions and fresh cilantro.
11. 11.
    Serve the Sindhi Chicken Kabouli hot with raita or pickles on the side.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Caramelized onions — Slowly cook the onions over low heat until they turn golden brown, as this will enhance their sweetness and add depth of flavor to the dish.
• Garam masala — Use a good quality garam masala or make your own by toasting and grinding whole spices like cinnamon, cloves, and cardamom.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add chopped green chilies.
• You can add vegetables like carrots, peas, or bell peppers to the dish for added color and nutrition.
• To enhance the flavor, marinate the chicken in yogurt and spices for a few hours before cooking.
• If you prefer a milder taste, reduce the amount of spices used in the recipe.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Sindhi Chicken Kabouli as a main course dish, accompanied by raita (yogurt sauce) or pickles. It can be enjoyed on its own or with a side of naan bread or roti.

Presentation advice

To present the Sindhi Chicken Kabouli, transfer it to a serving platter and garnish with fresh cilantro and the caramelized onions. The vibrant colors of the dish, with the golden brown onions and green cilantro, will make it visually appealing.