The Kite Runner Wild Orange Rice Recipe
Flavourful Afghani Palau!
Servings
Prep Time
4
servings
10
mins
Cook Time
2
hours
Servings
Prep Time
4
servings
10
mins
Cook Time
2
hours
Ingredients
450
grams
Basmati rice
75
ml
Oil
2
chopped onions
800
grams
Chicken
570
ml
Water
for cooking meat
110
ml
Water
for making syrup
peel of one orange
50
grams
sugar
50
grams
blanched and chopped almonds
50
grams
blanched and chopped pistachios
1/2
tsp
saffron
25
ml
rosewater
1
tsp
ground cardamom
Salt
to taste
pepper
to taste
Instructions
Rinse the rice well and let it soak in water for 30 minutes.
In a pan, heat the oil and add the onions.
Saute the onions till they turn golden brown and at this point add the meat.
Cook till the meat develops a brown colour, stirring at regular intervals.
Now add the water along with salt and pepper and let it cook till the meat is done.
Now make the syrup by by boiling the sugar and water together.
Add the orange zest, almonds and pistachios to the syrup.
Continue boiling for another five minutes and then strain the syrup.
Now put this strained mixture on the flame again and add saffron and rose water to it.
Boil for another 3 minutes.
Strain the chicken stock from the meat and add the to it syrup.
Bring this entire mixture to a boil and then add the drained rice along with salt, the nuts and the orange peel.
Cover the vessel and putting the flame on medium, cook the rice.
Once all the liquid has gone, add the meat, cover it again and let it cook on slow flame till done.