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Afghani Chicken Pulao Recipe
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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Afghani Chicken Pulao |
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Rice Saila 1
kg, soaked for 8-10 hours |
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Chicken 1 1/2
kg, whole, cleaned |
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Tomatoes 12
washed |
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Garam masala 1
tsp, powdered |
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Cardamoms 8 |
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Peppercorns 1
tbsp, crushed |
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Salt to taste |
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White vinegar
1/2 cup |
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Oil/ ghee 1 1/2
cup |
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Marinate chicken in half the white vinegar for half an hour.
Heat oil in a pan and fry onions till golden brown. Remove
from oil, puree in a blender with tomatoes, 1/2 tsp garam
masala and cardamom. Put the pureed ingredients back in the
pan. In a separate pan-fry the chicken till brown and add to
the prepared spices in the pan.
- Add
crushed black pepper and two cups hot water. Cook on low
heat till the gravy thickens and remove from heat. In a
large pan bring water to boil, add rice, salt and white
vinegar. When the rice is almost but not completely ready,
drain through a strainer. Spread a little oil in the base of
the same pan and put 3/4 of the rice in it, put the chicken on
rice and top with remaining rice. Put the gravy all around
the pan and sprinkle with garam masala.
- Cover
tightly and put on high heat for ten minutes. Lower heat and
cook for five minutes more. Put the pan on tawa and leave on
low heat for a few minutes. Serve with raita.
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Serves: 10-15
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