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Afghani Chicken Pulao Recipe
This is one of the most tasty pulao recipes and is easy to prepare. As the name indicates it is a dish from Afghanistan. The chicken in this recipe is boiled with spices first so that it retains all the flavours of the spices.
You can relish this dish at iftar dinner time. This pulao is simple and yet tasty to have in the holy month of Ramazan. It can be served to the guests also on Eid and instead of chicken, you can also add mutton.
Ramazan
Special:
Qabooli
Pulao
Recipe
Here
is
a
simple
method
of
preparation
for
the
Afghani
chicken
pulao
recipe.
Ingredients:
- Chicken: 1 Kg
- Chopped Tomatoes: 3
- Rice: 3 Cups
- Garlic: 4 -5 Pieces
- Onions: 3 (chopped)
- Ginger, Chopped: 1 tsp
- Green Cardamoms: 8
- Coriander Seeds: 1 tsp
- Cumin Seeds: 1 tsp
- Cloves: 1 tsp
- Red Chili Powder:1 tsp
- Cinnamon Sticks: 3 Small
- Green Chilies, Chopped: 2 -3
- Hot Water: 5 Cups
- Cooking Oil: 2 tbsp
- Carrot:1 Grated
- Raisins: ½ Cup
Method
Of
Preparation:
1.
Boil
chicken
by
adding
ginger,
garlic,
cloves,
cinnamon,
onion,
coriander
seeds,
small
cardamoms,
salt
and
water
in
large
pot
for
30
minutes.
2.
Take
out
the
chicken
pieces
from
the
chicken
stock.
3.
This
chicken
stock
should
measure
5
cups.
If
you
are
left
with
more
then
boil
it
so
that
it
thickened
to
5
cups.
4.
Heat
oil
in
a
large
pan,
fry
onions
till
light
golden.
5.
Add
chicken
pieces,
chopped
tomatoes,
green
chilies,
red
chilli
and
cumin
seeds
to
it
and
fry
till
light
brown.
6.
Now
add
the
stock
and
rice
to
it
and
cook
till
all
the
stock
gets
absorbed
into
the
rice.Cover
with
a
tight
fitting
lid.
7.
Lower
the
heat
and
cook
for
about
until
rice
separates
and
becomes
tender
but
yet
is
firm.
8.
Your
Afghani
chicken
pulao
is
ready.
9.
Garnish
with
raisins
and
grated
carrot.
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