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Friday, September 23, 2011

Afghani Pulao


Chicken 1 kg... See More
Rice 3 cups
Oil ½ cup
Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1
kishmish25...soak them for a while n then fry with carrots
Salt to taste
All spice 3 tbsp(zeera.loang,sabut kali mirch,bari ilaychi,n dar cheeni)grinded
White vinegar 2 tbsp( to boil rice)


Chop onions finely and fry in hot oil till golden brown. Add chicken, ginger
Garlic paste and salt, fry for 5-6 minutes
Add 1 cup of water and cook on low flame till the chicken is tender.
In a big pan boil water and salt , when boiling add the rice and start boiling till its ¾ done.
Drain the rice.
Now grind the all spice roughly-
slice carrot and fry in little oil for 1 minute with kishmish and keep aside.
Arrange the boiled rice in the pan, pour over the chicken, sprinkle with grinded all spice now add another layer of rice , sprinkle with all spice and put on low flame for 3-4 minutes
When the pulao is ready garnish with fry carrots slices n kishmish

n have this pulao with dahi n special chatni... chili n garlic spicy chutni

whole red chillies(round)20
safiad zeera...1 table spoon... See More
lil water
3 table spoons black vineger
salt to taste
garlic 6 medium cloves...
grind them in a mixy.... n its ready...
u can also add finely chopped small onion n 4 to 5 table spoon of this blended chutni mix them togethern have with mouth is full of water

mmm u can use.chicken..qeema(beef n mutton both...) gosht beef n mutton both even lamb meat,,,but i like in chicken n qeema (beef)

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