Afghani Pulao

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Afghani Pulao is known for the use of dry fruits which not only look pretty but also add flavor to the dish.
  • PREP TIME: 15 minutes
  • COOK TIME: 60 minutes
  • SERVINGS: 4 persons
Afghani Pulao

INGREDIENTS

  • Oil 3/4 cup
  • 1 tablespoon mixed whole spices (sabit garam masala)
  • 1 teaspoon white cumin seeds (sufaid zeera)
  • Brown Onions ½ cup
  • 1 kg chicken, cut into 8 pieces
  • Stock Cube 1
  • ½ teaspoon cardamom powder (elaichi powder)
  • 2 teaspoon salt
  • ½ kg sela rice (par-boiled rice)
  • 20 almonds, blanched (Soak almonds in boiling water and peel skins)
  • 10 cashews
  • 10 pistachios, blanched
  • 20 raisins (kishmish), soaked
  • 2 tablespoon coconut (sliced)
  • 1 carrot, sliced
  • Sugar 2 tablespoon

DIRECTIONS

  • 1. Heat oil.
  • 2. Add whole spices, brown onions and chicken. Fry well till chicken changes color.
  • 3. Add white cumin seeds (sufaid zeera), green cardamom powder and salt. Saute for 15 – 30 seconds.
  • 4. Add stock cube with 4 cups of water. Cover and cook till chicken is nearly done.
  • 5. Add soaked rice and cook on simmer till done.
  • 6. In the meanwhile, fry all the nuts separately along with the coconut. Be careful while frying to make sure they don’t burn.
  • 7. Heat the sugar and caramelize it in a pan. Add sliced carrot and coat.
  • 8. Once rice is done, take it out in a platter.
  • 9. Garnish with fried nuts and caramelized carrots

Notes:

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