How to Cook Original Afghani Pulao, English / Urdu Recipe

Original Afghani Pulao Recipe

For chicken:

Chicken – 1 kg
Whole garam masala – (big cardamom 1, cloves 4, black peppers 4, cinnamon stick 1” piece, green cardamoms 4)
Fried brown onion – 1 coarsely ground
Oil – ½ cup
Salt – 1 tsp

Take pan, put oil and fry onion until golden brown, take it from the oil and ground. Now in same oil put whole masala, fried ground onion, chicken and salt, fry until chicken colour turns white. Cover and cook until chicken is done and water dries.

For rice:

If you are going to use sela rice (because original Afghani pulao cooks in it), then soak rice for 5 hours, then boil with 1 piece of cinnamon stick, 6 black peppers, 3 cloves and 2 tbsp salt.

For carrots and dry fruits:

Cashew nuts, almonds, raisins, pistachio and chopped coconut – as required
Carrots – 2 grated
Deep fry dry fruits until light brown, then remove from the oil and put aside for garnishing.
Take a pan, put 2 tbsp butter and 2 tbsp sugar, cook when sugar dissolves, add grated carrots and cook.

For syrup:

In a pan, put 2 tbsp sugar and cook, when sugar dissolves, add ½ cup water and cook for 2 to 3 minutes and take off of the flame.

Final step:

Now on chicken spread boil rice, then carrots, then pour syrup all over, cover and cook on steam for 10 to 15 minutes. When you serve, garnish with fried dry fruits.

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Category: Rice