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Recipes in English >> Rice / Biryani / Pulao Recipes >> Afghani Chicken Pulao

	Mutton 1 kg-dasti or breast
	Onions 2 medium whole
	Ginger 1 small, pieces
	Garlic whole pod
	Coriander seeds 1 tbsp
	Cumin seeds 1/2 tsp
	Fennel seeds 1 tsp
	Cardamoms 2 large
	Bay leaves 2
	Salt to taste

Ingredients for Pulao

	Rice basmati 3 cups, wash and soaked for 15 minutes
	Onions 4 medium, finely sliced
	Ginger / garlic paste 1 tbsp
	Cardamoms 6
	Black cumin seeds 1/2 tsp
	Green chillies 4
	White vinegar 1 tbsp
	Yogurt 2 tbsp
	Salt to taste
	Oil / ghee 1 cup

• Method for Yakhni: In a large pan combine meat with 4 glasses of water, onion, ginger, garlic and salt. Tie the remaining spices in a piece of muslin; add to the pan of meat. Cook covered on low heat till meat is tender. Remove meat from the stock and strain stock. Squeeze stock from onion and garlic. Set aside.
• Method for Pulao: Heat oil in a pan and fry onions till golden brown. Remove half and spread on absorbent kitchen paper. To the other half add ginger / garlic paste, yogurt, black cumin seeds. Green chillies and cardamom. Stir for a few minutes and add meat. Stir and cook a few minutes longer, pour in the stock and bring to a boil. Drain the soaked rice, add to yakhni (stock) with vinegar and salt. Stir to mix, cover and cook. When most liquid has evaporated, put the pan on a tawa on low heat for ”Dum”. Rice is ready when it starts to steam and all liquid has been absorbed. Sprinkle with onion before serving. Serve with yogurt raita and pickles.
• Serves: 8