Kabuli Pulao Bowl

Kabuli-style rice with chickpeas, carrots, raisins, almonds and cashews, served with an air-fried bone-in chicken thigh and leg piece and fresh lemon.

Portion

200g Kabuli rice
170–200g cooked bone-in air-fried chicken thigh & leg piece
Fresh lemon
Approx. 370–400g total meal

Rice, chicken thigh and leg, white chickpeas, carrots, raisins, almonds, cashews, lemon and oil.

Typical estimate: ~560 kcal | ~39g Protein | ~50g Carbohydrates | ~22g Fat

Nutrition values are recipe-based estimates. Because the chicken is bone-in and the portion ranges from 170–200g, the edible meat and skin can vary between pieces, so calories, protein and fat may vary more than with a boneless fixed-weight portion. The rice portion remains fixed at 200g. Not laboratory tested.

Contains tree nuts: almonds and cashews.

Please check with us before ordering if you have a serious food allergy.

Best result: add a little moisture to the rice and turn the bone-in chicken midway so the bowl heats evenly.

Microwave

Remove the lemon before heating. Sprinkle 1–2 tablespoons of water over the rice and cover with a microwave-safe cover, leaving a small vent. Heat for 90 seconds, fluff the rice and turn the chicken piece, then heat for another 60–90 seconds. Continue in 30-second intervals if needed until the rice and chicken are steaming hot throughout. Let the bowl stand covered for about 2 minutes before eating.

Stovetop

Remove the lemon. Transfer the rice and chicken to a covered pan and add 1–2 tablespoons of water mainly over the rice. Heat on low to medium-low heat for about 4 minutes, fluff the rice and turn the chicken, then cover again and continue heating until steaming hot throughout.

Squeeze the fresh lemon over the bowl after reheating.

Do

• Add a little water to the rice so it steams instead of drying out.
• Turn the bone-in chicken midway because bone-in pieces can heat unevenly.
• For the most accurate safety check, insert a food thermometer into the thickest part of the chicken without touching the bone and make sure it reaches 74°C / 165°F. The rice should also be steaming hot throughout.

Don’t

• Do not microwave the rice uncovered.
• Do not squeeze the lemon over the bowl before heating; add it fresh afterwards.
• Do not judge the chicken only by how hot the outside feels.
• Do not reheat the meal or rice more than once.

Times are a guide only. Microwave wattage, chicken size and starting temperature vary, so temperature and steaming-hot throughout are the final checks. Keep refrigerated at 0–4°C and eat before the use-by date.