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Afghani Pulao Recipe

Afghani Pulao Ingredients:

  • Afghani Pulao Recipe
    Afghani Pulao Recipe

    1 huge onion chopped

  • poultry or mutton cubed
  • salt, soil black pepper
  • A couple of carrots grated
  • fifty percent a fistful regarding raisins
  • basmati rice and zeera (cumin seeds)

How to make Afghani Pulao

  • Fry one particular coarsely chopped onion inside oil until it really is golden brown.
  • Remove onion and also grind with a rough pulp.
  • Utilize same oil for you to brown your lamb/chicken pieces.
  • Give a cup approximately of drinking water, salt and pepper, simmer unti tender.
  • Eliminate the meat, along with add the ground onion to the stock. Cook till 1 cup of
    investment remains.
  • Grate Two carrots along with cook them in oil till brown. Include raisins and fry until
    plump. Empty and set aside.
  • Parboil the rice (facial boil until ing dente – do not completely prepare the rice!!) and
    also drain the rice. Place the rice into a large skillet.
  • Sprinkle zeera (cumin seeds). Pour the actual meat inventory over it as well as stir.
  • Covering the beef and half the carrot-raisin blend over rice.
  • Protect the pot tightly and set it inside a hot around for Forty mins.
  • Mix the rest of carrot-raisin mixture on top as well as serve.
  • Afghani Pulao is ready to serve.

Afghani Chicken Pulao Recipe

Afghani Chicken Pulao Ingredeints:

Afghani Chicken Pulao Recipe
Afghani Chicken Pulao Recipe
  • 500 g skinless chicken (cut into pieces)
  • 4 -5 pieces garlic
  • 1 teaspoon ginger, chopped
  • 2 medium onions (chopped)
  • 8 small whole cardamoms (Choti Ilaichi)
  • 1 teaspoon whole dried coriander
  • 1 teaspoon whole cumin seed (Saabut Sufaid Zeera)
  • 1 teaspoon clove (Longs)
  • 3 cinnamon sticks (Dal Cheeni)
  • 2 -3 green chilies (Hari Mirch, chopped)
  • 1 teaspoon red chili powder
  • 2 tomatoes (Pisi Lal Mirch, chopped)
  • 2 cups rice
  • 2 tablespoons cooking oil
  • 5 cups hot water

How to make Afghani Chicken Pulao:

  • Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked.
  • Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups.
  • Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden.
  • Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden.
  • Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.
  • Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.