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Afghani Chicken Pulao Recipe

   
 

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

   
 


 

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bullet Rice Saila 1 kg, soaked for 8-10 hours
bullet Chicken 1 1/2 kg, whole, cleaned
bullet Tomatoes 12 washed
bullet Garam masala 1 tsp, powdered
bullet Cardamoms 8
bullet Peppercorns 1 tbsp, crushed
bullet Salt to taste
bullet White vinegar 1/2 cup
bullet Oil/ ghee 1 1/2 cup
  • 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.
  • Serves: 10-15
 
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