Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau

Ingredients

• 1 large onion, finely sliced
• 6 tablespoons vegetable oil
• 1 1/2 lbs boneless chicken or lamb, cut into small chunks
• 1-2 garlic cloves, peeled and crushed
• 8 ounces yogurt
• salt
• red peppers
• 1 teaspoon coriander powder
• 1 lb basmati rice
• 1/4 teaspoon saffron, soaked in about 1 tablespoon warm water
• 1 teaspoon ground cardamom

Directions

1. 1

   Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).

2. 2

   Meanwhile wash and soak the rice in plenty of water for about 30 minutes.

3. 3

   Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.

4. 4

   Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.

5. 5

   Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.