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Recipes >> Chicken Recipes > Afghani Chicken Pulao by Chef Zubaida Tariq

Afghani Chicken Pulao

Afghani Chicken Pulao
Prep Time
45 Mins
Cook Time

1 Hour
Serves

4 - 6
Delish rice dish is Afghani Style pulao, Prepared in chicken meat but You can add beef or mutton instead of chicken. Prepare this tasty pulao as main dish on your dinner or lunch.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
8 Ratings
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Ingredients

  • Whole chicken 1 ½ - 2 kg
  • Tomato ½ kg (chopped)
  • Onion 4 (chopped)
  • Whole black pepper 1 tsp
  • Ginger garlic paste 1 tbsp
  • Lemon 4
  • Salt to taste
  • Oil 1 cup
  • For Rice:
  • Green chili 4
  • Rice 4 cups
  • Whole black pepper 4
  • Black cumin 1 tsp
  • Salt as required

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Cooking Directions

  1. Take a pan and fry the onions till they turn golden brown.

  2. In blender blend together the fried onions, tomato, ginger garlic paste and black pepper until a paste is formed.

  3. Marinate the chicken with salt and lemon juice.

  4. Deep fry it. Until it turns golden brown.

  5. In another pan heat some oil and add the tomato paste fried chicken and salt into it.

  6. Cook until the oil forms a separate layer on top.

  7. Now boil 4 cups of rice in a big pan and with green chilies ,black pepper, black cumin and salt.

  8. Strain the rice after it is almost done.

  9. Heat oil in the same pan.

  10. Evenly layer the cooked rice and chicken to form at least 2 sets of layers.

  11. Lastly top the rice with the tomato mixture and squeeze some lemon juice on top.

  12. Cover and simmer for 20 minutes.

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