Afghani Chicken Pulao Recipe

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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

Tasty Semiya Biryani

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.