Afghani Chicken Pulao

Afghani Chicken Pulao 
by #Ayesha SH‎

Ingredients for cooking Chicken
Oil 1/4 cup
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
Shan Kabuli Pulao masala 1 tsp (skip it if you don’t have it on hand)

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 cubed or julienne
Yellow/Black raisins 1/4 cup
Sugar 1 tbsp
Salt 1/4 tsp
Cardamom Powder Pinch

Ingredients for Boiling rice
Rice (Preferably Sella) 2 cups (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

Cooking meat
We will proceed by frying 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 a few minutes. Until the color of the chicken changes. Add 1 cup water and then keep the lid covered until the water gets boiled, chicken gets tender and oil separates. Remove chicken pieces from the pan & set aside. Sieve and reserve the stock which is used to flavor the rice later.

Sugar Syrup
Heat a pan & add the sugar. Let it caramelize for a few minutes until it starts changing color

Now when the sugar has turned brown, add the chicken stock which you had reserved in the 1st step and a pinch of cardamom. Boil and set aside.

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

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

Boil the rice until half cooked. It’s preferable to use sela but I used basmati and it worked out perfect.

Now comes the layering. 
1. In a greased pan, first of all, add the half – boiled rice.
2. Next, pour the caramelized sugar-stock mixture. (You can re-heat it at this point for a few seconds.)
3. Spread a pinch of cardamom & garam masala all over the rice.
4. Next top with spiced carrot & raisins.
5. Now spread the chicken.
6. Cover & seal the pan with a towel and a tight lid.
7. Place on high heat for 5 minutes or until you stop listening to the sizzling sound of water/stock.
8. Reduce the heat and keep on low heat for another 10 minutes,
9. Remove from heat & leave covered for another 10 minutes.
10. Mix gently and serve.