How to cook afghani pulao?
A non hot rice dish, extremely delicious got the genuine recipe from an Afghan companion. 1 large onion chopped, chicken or mutton cubed, salt, ground black pepper, 2 incentive grated, half a fistful of raisins, basmati rice and zeera cumin seeds. Fry one roughly chopped onion in oil until it is golden chocolate. Remove onion and grind to an uneven pulp. Use the same oil to chocolate the lamb chicken pieces. Add a cup or so of water, salt and pepper, simmer till tender. Remove the meat, and add the ground onion to the stock. Cook until 1 cup of stock leftovers. Grate 2 carrots and cook them in oil until brown. Add raisins and fry till plump. Drain and set aside. Parboil the rice boil until al dente do not completely cook the rice and drain the rice. Place the rice into a large pan. Shake over zeera cumin seeds. Pour the meat store over it and stir. Layer the meat and half of the carrot raisin combination over rice. Wrap the pan firmly and place it in a hot over for 40 mins. Shake over
A non hot rice dish, extremely delicious got the genuine recipe from an Afghan companion. 1 hulking onion chopped, chicken or mutton cubed, salt, ground black pepper, 2 incentive grated, half a fistful of raisins, basmati rice and zeera cumin seeds. Fry one roughly chopped onion surrounded by oil until it is golden chocolate. Remove onion and grind to an uneven pulp. Use the same grease to chocolate the lamb chicken pieces. Add a cup or so of water, salt and pepper, simmer till tender. Remove the meat, and add the ground onion to the stock. Cook until 1 cup of stock vestiges. Grate 2 carrots and cook them in oil until brown. Add raisins and fry till plump. Drain and set aside. Parboil the rice boil until al dente do not completely cook the rice and drain the rice. Place the rice into a substantial pan. Shake over zeera cumin seeds. Pour the meat store over it and stir. Layer the meat and half of the carrot raisin combination over rice. Wrap the vessel firmly and place it in a hot over
Afghani pulao with chicken. Ingredients: 3 cup of fine quality rice 1 kilogram pieces of chicken 2 large onions finely chopped, Black pepper powder 2 medium carrots grated Half cup of raisins (kishmish) And cumin seeds (zeera) Salt to taste Cooking method: Put some oil in frying pan, Fry one chopped onion in oil until it is light brown. Take out onion and mash it to make a pulp. Put chicken pieces Use the same oil to brown the. Add a cup or so of water, salt and pepper, simmer it till become tender. Remove the meat, and add the ground onion to the stock. Cook until 1 cup of stock remains. Add the 2 grated carrots and cook them in oil on low heat until light brown. Add raisins and fry till plump. Drain and set aside. Boil the rice (become little soft) and drain the rice water. Put the rice into a large size pan. Sprinkle cumin seeds. Pour the meat stock over it and stir. Put the chicken meat in to the Layer half of the blend of raisin and carrots over rice. Cover the pan tightly and giv
