A delightful Afghan-inspired rice pilaf with tender chicken, aromatic spices, and a touch of saffron.
Heat oil in a large pan and sauté the sliced onion until golden brown.
Ensure the onion is evenly browned for a rich flavor.
Add the chicken pieces to the pan and cook until they are golden on all sides.
Stir occasionally to prevent sticking.
Stir in the minced garlic and cook for a minute until fragrant.
Avoid burning the garlic as it can turn bitter.
Mix in the yogurt, salt, coriander powder, and red pepper. Simmer until the chicken is tender.
Cover the pan to retain moisture and enhance flavor.
Rinse and soak the basmati rice in water for 30 minutes.
Soaking helps the rice cook evenly and prevents sticking.
Boil water in a large pan, add the rice, and cook for 2-3 minutes. Strain the rice using a colander.
Do not overcook the rice at this stage.
Layer half of the rice in an oven-safe pot, add the chicken and its juices, then top with the remaining rice. Sprinkle saffron and cardamom over the top.
Ensure even layering for consistent flavor.
Cover the pot tightly and place it in a preheated oven at 300°F for 45 minutes.
Seal the pot well to trap steam and cook the rice perfectly.
Serve the pilaf hot, garnished with fresh herbs or nuts if desired.
Pair with a side of yogurt or salad for a complete meal.
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