Afghan Rice Pilaf with Chicken and Yogurt Bor Pilau
Transport your taste buds to the heart of Afghanistan with this exquisite *Afghan Rice Pilaf with Chicken and Yogurt (Bor Pilau)*. This aromatic dish combines tender bone-in chicken, creamy yogurt, and fragrant Basmati rice infused with a medley of warm spices like cumin, cardamom, and cinnamon. Sweet, sautéed carrots and golden raisins add a delightful contrast to the savory base, while toasted almonds bring a satisfying crunch. Simmered to perfection in a richly spiced broth and finished in the oven to meld the flavors, this pilaf is crowned with fresh cilantro for a burst of freshness. Perfect for a comforting weeknight dinner or an impressive centerpiece for a festive gathering, this classic Afghan recipe is as visually stunning as it is deeply flavorful.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 pounds Chicken (bone-in, skinless pieces)
- 1 cup Plain yogurt
- 1 piece Onion (large, finely chopped)
- 4 cloves Garlic (minced)
- 1.5 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 4 pieces Cardamom pods
- 4 pieces Cloves (whole)
- 1 piece Bay leaf
- 4 cups Chicken stock
- 1 piece Carrot (medium, julienned)
- 0.5 cup Raisins
- 0.5 cup Slivered almonds (toasted)
- 4 tablespoons Vegetable oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Add the minced garlic, ground cumin, coriander, turmeric, cinnamon, cardamom pods, cloves, and bay leaf to the pot. Stir and cook for 1-2 minutes until fragrant.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 6-8 minutes.
Mix in the plain yogurt, ensuring the chicken is well coated. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 5 minutes, stirring occasionally.
Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover the pot, and let the chicken simmer for 20 minutes until tender. Remove the chicken pieces and set aside, leaving the broth in the pot.
In a separate large pan, heat the remaining 2 tablespoons of oil over medium heat. Add the julienned carrot and sauté for 3 minutes. Add the raisins and cook for another 2 minutes until the raisins plump up. Remove from heat and set aside.
Preheat the oven to 350°F (175°C).
Pour the soaked and drained rice into the pot with the chicken broth. Add the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir gently, then cover and cook the rice over medium heat until the liquid is absorbed, about 10-15 minutes.
Layer the cooked chicken on top of the rice. Cover the pot tightly with a lid or foil and transfer it to the preheated oven. Bake for 20 minutes to allow the flavors to meld.
Remove the pot from the oven and let it rest for 5 minutes. Gently fluff the rice with a fork, being careful not to break the chicken pieces.
Transfer the pilaf to a serving platter. Top with the sautéed carrots, raisins, and toasted almonds. Garnish with chopped fresh cilantro.
Serve hot and enjoy your flavorful Afghan Rice Pilaf with Chicken and Yogurt!
Nutrition Facts
Calories |
3645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 6146 mg | 267% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 85.8 g | ||
| Protein | 379.6 g | 759% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1031 mg | 79% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
