Thursday, 18 September 2014

Afghani Chicken Pulao| Kabuli Pulao


Afghani or Kabuli Pulao is a special rice dish of Afghan origin! Its just an awesome professional dish. Many members of my blog had asked me of this recipe. But I dedicate it to "Sadaf Imran" .. as she was the most beautiful lady who compelled me to make this :)
As rice is an all rounder savory dish, I also love to have it n cook it in a professional way hehe.
I searched too much for this recipe, and in this recipe, with the best proportions I got.
Everyone has its own way of making it. Traditionally it is made from lamb meat or mutton. But I made it using chicken =)
It is itself a complete meal :) A mixture of veggies, nuts & meat :) A low spicy version :)



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Lets move on to the recipe now :)




Ingredients:

As this is a bit complicated recipe, we will divide our recipe's ingredients & procedure into 5 simple steps:

1. Cooking meat.
2. Making sugar syrup.
3. Frying carrots & nuts.
4. Boiling Rice
5. Layering :)

Ingredients for cooking meat:



Oil                                                       2 wooden spoon (Doi)
Chicken                                               1/2 kg - 3/4 kg
Onions                                                 2 big (sliced)
Garlic Paste                                         1 1/2 tsp.
Ginger Paste                                        1 1/2 tsp.
Salt                                                      1-1 1/2 tsp
Cumin Powder (Zeera)                       2 tsp.
Coriander Powder                               2 tsp.
Black Pepper whole                            4-5
Cinnamon sticks (daar cheeni)           2
Cloves (Long)                                    3-4 
Black Pepper (Kaali Mirch)               4
Pepper Corns                                      3-4
Black Cardamom (Bari Ilaychi)         2
Green Cardamom (Choti Ilaycchi)     2

Ingredients for Making Sugar Syrup:

Sugar                                                1 & 1/2 tbsp
Butter                                               1 tbsp
Stock                                                About 1 cup
Cardamom (Ilacyhi)                         Pinch

Ingredients for frying carrots & nuts:

Carrot                                               2 cut into square shaped or long thin
Yellow/Black Raisins                      1/4 cup
Almonds                                          1/4 cup, sliced
Pistachio                                          1/4 cup, sliced
Cashew nuts                                    1/4 cup, sliced
Coconut                                           2 tbsp, sliced
Butter                                              2 tbsp
Sugar                                               1 tbsp
Salt                                                  1/4 tsp
Cardamom Powder                         Pinch

P.S. u can adjust the quantity of nuts acc. to ur choice, more or less :)

Ingredients for Boiling rice:

Rice (Preferably Sella)                    2 glass (500gm)
Salt                                                  Acc to taste
Water                                              10-12 glass

Ingredients for Layering:

All cooked ingredients
Cardamom                                            Pinch
Garam Masala                                      Pinch
Orange food color                                pinch in water


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Procedure:

This recipe call for Sella basmati rice which are simply differently processed rice. If u are using sella rice, soak them for about 4-5 hrs before cooking :) Althu u can use which ever u love :)



Lets move step by step :)


Procedure for cooking meat:

We will proceed by frying meat :) I have used chicken althu the Afghans prefer the lamb meat :) 


Take a pan, heat oil, over medium-high heat and add the chopped onions. Fry until onions are golden brown. Then add garlic and ginger paste, followed by salt & other whole spices. Fry. Next add the chicken pieces. Fry for few minutes. Until the color of the chicken changes. Add 1 cup water and then keep the lid covered until water gets boiled, chicken gets tender & oil separates. Remove chicken pieces from the pan & set aside. Reserve the stock :) which is used to flavor the rice later :)




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P.S. We haven't used many spices, as Afghani Pulao is actually a low spiced, natural flavored dish =)


Procedure for Sugar Syrup:


Heat a pan & add the sugar. Let it caramelize for few minutes until it starts changing color as shown below :



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Now when the sugar has turned brown, add the chicken stock which u reserved in the 1st step & pinch of cardamom :) Cook until it boils. Set aside :)







Procedure for frying carrots & nuts:

Add butter in a hot pan, add cubed/sliced carrots & sugar and fry for 5-6 minutes. Or until lightly caramelised & glossy. 



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Next add salt & all the dry fruits & raisins. Fry for 1-2 minutes. Remove from heat & stir in a pinch of cardamom powder :) Set aside.









Procedure for boiling rice:



On the other hand, while frying nuts, boil 10-12 glasses of water in a large pan. Next add some oil (it helps rice not to stick together) and salt (acc to taste) and then add the soaked & then drained rice in the boiling water. Wait until rice are about to cook (or almost cooked). Drain excess water.



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P.S. Its preferable to use Sella rice, which are soaked for 5 -6 hrs althu I used other ones :)


Procedure for layering:

Now comes the layering. 

1. In a greased pan, first of all add the half - boiled rice.

2. Next pour the caramelised sugar-stock mixture. (U can re-heat it at this point for few seconds.)
3. Spread pinch of cardamom & garam masala all over the rice.
4. Next top with spiced carrot & nuts.
5. Now spread the reserved chicken. 
6. Cover & seal the pan with a towel & a tight lid.
7. Place on high heat for 5 minutes or until u stop listening to the sizzling sound of water/stock.
8. Reduce the heat & keep on low heat for another 10 minutes,
9. Remove from heat & leave covered for another 10 minutes.
10. Mix gently & serve.. ufff yum!!!




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Some of the dishes that are made of rice, and I have discussed are:



Thanku for stopping by! Hope u enjoy this recipe :)

18 comments:

  1. wow .. though the recipe and prep is too long, the end result is a delicious pulao.. looking really filling with less spicy and very rich with dry fruits

    ReplyDelete
    Replies
    1. True Preetha.. the aroma was excellent =) and so was the taste :) Thanx fr ur sweet comment

      Delete
  2. I love pulao! its so delicious and lovely recipe dear!

    ReplyDelete
  3. Pulao looks very rich and aromatic... so tempting haffa!!

    ReplyDelete
  4. oo my Gosh haffa this is so lengthy procedure.. but you have explained so well dear.. love you.. easily demonstrated with the help of Pics :)

    ReplyDelete
    Replies
    1. Thanku soo much Monu =) It tuk a lot of time to write it :(

      Delete
  5. I made this today! Thank u so much for the wonderful recipe. My in laws loved it

    ReplyDelete
    Replies
    1. Thanku dear.. do share pics in my grp if u have any

      Delete
  6. i love chicken nd ur recipe looks soo yummy....nice blog :) !!!!

    Thanks

    ReplyDelete

Thanku for taking out time to comment :) Your comments are really valuable for me :)

Haffa Bexi

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