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Recipes >> Rice, Biryani, Pulao Recipes > Afghani Chicken Pulao

Afghani Chicken Pulao

Afghani Chicken Pulao
Prep Time
20 Minutes
Cook Time

40 Minutes
Serves

10 - 15
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 ...
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Source:  Zubeida Tariq Kitchen
8 Ratings
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Ingredients

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

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Cooking Directions

  1. Marinate chicken in half the white vinegar for half an hour. Heat oil in a pan and fry onions till golden brown.

  2. Remove from oil, puree in a blender with tomatoes, ½ tsp garam masala and cardamom.

  3. 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.

  4. Add crushed black pepper and two cups hot water. Cook on low heat till the gravy thickens and remove from heat.

  5. 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 ¾ of the rice in it, put the chicken on rice and top with remaining rice.

  6. Put the gravy all around the pan and sprinkle with garam masala. Cover tightly and put on high heat for ten minutes.

  7. 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.

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