Afghani Pulao (Kabuli Pulao)

It is very delicious and different from our pulao, my children were liked it very much. One day they brought me in Afghani Restaurant in Parsippany New Jersey. Now I am going to tell you its recipe. It is a traditional recipe made by Chef Zakir of Karachi. I will also give you its easy recipe later on.

Ingredients:

Rice (Basmati long rice): 2 cups

Brown Kishmish: 100 grams

Carrots: 2(crush in Kadukash/Finely cut length wise)

Chicken: 250 grams (small pieces without skin, boneless)

(You can also make it with lamb or beef)

Onion: 1 finely cut and fry till dark brown then chop it in chopper to make a paste

Oil: ½ cup

Black pepper: ½ tablespoonfuls

White cumin: 1 Tablespoonful

Salt: 1 Teaspoonful for chicken and 1 Tablespoonful for rice

Traditional Recipe:

1.       Fry chicken in oil and add half teaspoonful of salt to enhance the flavor, fry till chicken brown.

2.       Fry 100 gram of kishmish, then add carrot black pepper and ½ teaspoonful of salt.

3.       Now add fried chicken cubes and paste of brown fried onion.

4.       Now boil 4 cups of water with 1 tablespoonful of salt and white cumin seeds 1 tablespoonful

5.       When it boil then add rice in it and cook till half cooked, then drain water through strainer.

6.       Take 1 teaspoonful of oil in a pan and add half of boiled rice  to make a layer then add chicken in the form of layer, then add rest of rice

7.       Add one tablespoonful of oil over the rice

8.       Now keep it over a slow flame from the start for 15 mins then do upside down with spoon carefully, now if rice is not ready then again keep over very slow flame .Now Afghani  pulao is ready. Usually it is served with a special white sauce.

9.       White Sauce: Take 3 tablespoonfuls mayonnaise, 3 tablespoonfuls of milk, mix well with fork and add a pinch of black pepper and a pinch of salt.

Preparation Time: 1 hr

Quick and easy recipe:

1.       Fry chicken in oil and add half teaspoonful of salt to enhance the flavor, fry till chicken brown.

2.       Now fry onion in oil till dark brown then add I tablespoonful of white cumin.

3.       Now  add  100 gram of kishmish, then add carrot, black pepper and ½ teaspoonful of salt.

4.       Now add fried chicken and rice in it.

5.       Now add 3 cup of water and put it over high flame and add 1 tablespoonful of salt in it.

6.       When the water somewhat dry and rice more than half cook, shake it with spoon upside down.

7.       Slow down the flame or keep it in a rice cooker for 10-15 mins.

8.       Now Afghani pulao is ready. It takes a very short time but the flavor is same.