Afghani Chicken Pulao Recipe By Delicious Storm

Afghani Chicken Pulao Recipe By Delicious Storm

1 kg chicken (cut into pieces)
2 large onions, thinly sliced
4 garlic cloves, minced
2-inch piece of ginger, minced
3-4 green chilies, slit
2 tomatoes, chopped
1 cup yogurt
1 teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon garam masala
2 teaspoons salt (adjust to taste)
1/2 teaspoon black pepper
4 tablespoons oil or ghee
Fresh coriander leaves for garnish
For the Pulao:

2 cups Basmati rice (soaked for 30 minutes)
4 cups water or chicken broth
1 large onion, thinly sliced
2 tablespoons oil or ghee
2 cinnamon sticks
4-5 cardamom pods
4-5 cloves
1 bay leaf
1 teaspoon cumin seeds
Salt to taste
Saffron strands soaked in 2 tablespoons warm milk (optional)
Raisins and slivered almonds for garnish (optional)
Instructions:
Cook the Chicken:

Heat oil or ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
Add the minced garlic, ginger, and green chilies. Cook for 2-3 minutes until fragrant.
Add the chicken pieces and cook until they start to brown on all sides.
Stir in the chopped tomatoes, turmeric powder, cumin powder, coriander powder, salt, and black pepper. Cook until the tomatoes soften and the oil begins to separate.
Add the yogurt and garam masala. Mix well and cook for another 5-7 minutes until the chicken is cooked through and the gravy thickens.
Garnish with fresh coriander leaves and set aside.
Prepare the Pulao:

In another pot, heat oil or ghee over medium heat. Add the cumin seeds, cinnamon sticks, cardamom pods, cloves, and bay leaf. Sauté until fragrant.
Add the sliced onions and cook until golden brown.
Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices and oil.
Pour in the water or chicken broth, and add salt to taste. Bring to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
If using saffron, drizzle the soaked saffron milk over the rice and gently mix.
Assemble the Pulao:

In a large serving dish, layer the cooked chicken over the rice.
Garnish with raisins and slivered almonds if desired.
Serve:

Serve hot, and enjoy your Afghani Chicken Pulao with a side of raita or salad.
This recipe combines tender chicken with fragrant rice, creating a flavorful and aromatic dish that's perfect for special occasions or family gatherings.







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