Скачать или смотреть Kabuli Chicken Pulao! Quick, flavorful, one-pot - Perfect family meal!

Kabuli Chicken Pulao - a mildly spiced recipe inspired from the rice dishes of Afghanistan! ✨

There are many interpretations of this recipe. I have simplified the steps making it a 1 pot dish

For the pulao masala:
1 tbsp cumin seeds
1.5 tbsp black peppercorns
2 black cardamon
6 green cardamom
6 cloves
Whole spices for tempering:
2 cloves
5 green cardamon
1 inch cinnamon

600 gm basmati rice - About 2 cups
Hot water 4.5 cups
600 gm chicken (use full leg piece)
1 cup onions
3 tbsp ginger garlic paste
2 tbsp curd
4 tsp salt
4 tbsp ghee for cooking + 1 tbsp for marination
1 tbsp lemon juice
1/3rd cup carrots - Cut in thick julliennes
1/4th cup black raisins
A large pinch of saffron. Soaked in warm water.
1 tsp sugar

Preparation:
Marinate the chicken leg pieces for 1 hour with 1 tsp salt, 1 tbsp ghee, 2 tbsp curd, 1/2 of the preparared masala and 3 tbsp ginger garlic paste
Rinse the rice till water runs clear and soak in water for 30 minutes before cooking.

Cooking:
Heat 3 tbsp ghee and temper with whole spices
Saute the onions till it turns golden. (Do not brown it)
Add the chicken pieces and saute each side for 3 minutes
Add hot water with 3 tsp salt
Cover and simmer for a medium flame till chicken is 90% done
Remove the chicken pieces
Add the rice with rest of the prepared masala and lemon juice
Cook over a high flame for 2 minutes without the lid
Lower the flame cover and cook for 5 minutes till you see holes on top of the rice
In a separate pan heat 1 tbsp ghee. Fry the raisins for 30 seconds. Remove the raisins and add carrots with 1 tsp sugar. Saute over a high flame for 2 minutes
On top of the rice, add saffron water. Then add the chicken pieces. Add raisins and finally the carrorts.
On a low flame cook on dum for 15 minutes.
Rest for 30 minutes before serving

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