Afghani Pulao

Ingredients:

  • Chicken / Mutton - 1 kilo

  • Basmati Rice - 3 cups

  • Carrots - 2 (Shredded)

  • Raisins - 1/2 cup

  • Salt - as per taste

  • Turmeric Powder - 1/2 tsp

  • Coriander Powder - 1 1/2 tsp

  • Afghani pulao Masala - 1 1/2 tbsp

  • Onions- 3 big

  • Garlic paste - 2 tsp

  • Oil - for frying carrots, raisins

  • Oil- 2 tbsp

  • Ghee - 1 tbsp

  • Water / Stock - 2 cups

Afghani Pulao Masala:

Grind about 2 Tbsp of Cumin, 5 Tbs each time For Pulao Masala, Cumin is the biggest part of the mix and forms the base
Black Pepper (1/4Tbsp)
Cinnamon Sticks (1/4 tbsp or 5 G)
Cloves (1/4 tbsp or 5 G)
Black Cardamom (1 big)
Green Cardamom (5-6 no:s)

Grind together to a fine powder.

 

Procedure:

  • Add oil to a pan. Add shredded carrots and sautee. add 1 tsp of sugar. Sautee till its soft. keep aside

  • Fry raisins and keep aside.

  • Add Oil and Ghee. Add Onions and saute till its brown. Add salt

  • Add crushed Garlic. Saute till the raw smell leaves.

  • Add the masalas and saute for a minute.

  • Add meat to the mix and saute. Add water/stock. Let it cook till the meat is tender.

  • To cook the rice, take water in a vessel, let it boil. Add Salt.

  • (optional: add Shah Jeera(1 tsp) and 2 bay leaves)

  • Add rice and cook till 3/4th is done. 

  • Take the meat from the gravy and keep it aside.

  • Add the 3/4th done rice to the gravy, layer the meat on top.

  • Layer with sauteed carrots and Raisins. keep some aside for garnishing.

  • Sprinkle with little Afghani Pulao.

  • Cover it with a foil paper or a tight lid.

  • Cook on low flame for 20-30 minutes. 

  • Switch off the flame.  Transfer rice to a serving plate. Garnish with rest of carrots and raisins.

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