Kabeli Pilau (chicken And Rice)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Afghan	Afghan	6	Servings

INGREDIENTS

4	lb	Chicken, cut in pieces
2		Onion, sliced
2	t	Salt
3		Pints, water hot
1/2	lb	Rice, long grain
2		Onions, thinly sliced
1	oz	Butter
1	t	Cardamom, ground
1	t	Cumin, ground
3		Carrot, cooked & sliced
4	oz	Raisins
		Apr 97 Gourmet Cooking Ã.
4		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Place chicken pieces, onions, salt and hot water in a 5-pint saucepan.
Cover and simmer for about 2 hours. The chicken should be tender, yet
firm. Remove and cool chicken, reserving stock. Remove meat from
bones; use only large pieces for this dish. Cook rice in boiling
salted water. When done, drain and keep covered until used.  To make
stock sauce: Brown onions in hot butter and remove from heat.  Add
cardamom and cumin; mash with onion to form a paste. Add about 1  pint
of the chicken stock; simmer for 5 minutes and taste for  seasoning.
Combine cooked rice, stock sauce and chicken; place in a buttered
casserole; place carrots on top of mixture and sprinkle with raisins.
Cover and cook for about 35 to 45 minutes in a very moderate oven
(325F). Add more stock or water if dish becomes too dry. When done,
mix carrots and raisins lightly with chicken and rice. Stock not used
in the main dish can be served as a soup course. From: Ghislaine
Dumont Date:  Per serving: 745 Calories (kcal); 39g Total Fat; (46%
calories from  fat); 42g Protein; 56g Carbohydrate; 209mg Cholesterol;
922mg Sodium  Food Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 2
Vegetable; 1  Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 242 Calories From Fat: 54 Total Fat: 6g Cholesterol: 10.2mg Sodium: 1735.6mg Potassium: 682.1mg Carbohydrates: 39.1g Fiber: 3.6g Sugar: 17.7g Protein: 9.2g