Afghan Chicken Rice Pilaf
Ingredients
- 4 chicken chops
- 1.5 cups basmati rice
- 1 carrot
- 1 onion
- 1 tablespoon butter
- 2.5 cups hot water (adjust based on rice type)
- Salt, to taste
- Generous amount of black pepper
- Additional 1 tablespoon butter and vegetable oil
Preparation
In a pot, sauté cubed chicken until it changes color.
Add onion and cook for a bit, then add grated carrot.
Once the carrots are lightly cooked, add butter.
Add rice washed in plenty of water, and add salt and black pepper.
Pour in boiling water, cover with damp parchment paper and the pot lid.
After it comes to a boil, cook on low heat until done.
