Afghani Chicken Pulao – Kabuli Pulao Easy Recipes For Everyday

Ingredients

Rice saila 1 kg,soaked for 8-10 hours
Chicken 1+1/2 kg,whole,cleaned
Onions 4 medium,finly sliced
Tomatoes 12 washed
Garam masala 1 tbsp,powdered
Cardamoms 8
Peppercorns 1 tbsp,crushed
Salt to taste
White vinegar 1/2 cup
Oil/ghee 1+1/2 cup

Method

Marinate the chicken in half the white vinegar for half an hour.Heat oil in a pan and fry the onions till golden brown.Remove from oil,puree in a blender with tomatoes,1/2 tbsp 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 of hot water.Cook on low heat till the gravy thickens and remove from heat.In a large pan bring water to boil,add roce salt and white vinegar.When the rice is almost but not compeletly 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 egravy all around the 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.

Tip

It is best to prepare the curry for rice ahead of time and make rice 45 minutes before sreving.

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