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Afghani Pulao (Rice)


Step 1:

Rice 1 Kg
Chicken Pieces 1 Kg
Oil 1 Cup
Gram Masala (Whole) 1 Tbsp 
Ginger Chopped 2 Tbsp
Onions (Thinly Sliced) 1 No
Black Pepper ½ Tsp
White Pepper ¼ Tsp
Chicken Powder 1 Tbsp
Water 1 Liter
Salt 1 Tbsp
Red Chili Powder ½ Tsp
Turmeric Powder ¼ Tsp
Bay Leaves 3 No’s
Soya Sauce 1 Tbsp

Step 2: Afghani Murabba

Almonds (Julian Cutting) 100 Gms
Raisins (Kishmishs) 100 Gms
Carrots (Julian Cutting) 200 Gms
Sugar 70 Gms
Oil 4 Tbsp
Water ½ Cup
Cardamom Sticks 2 No’s
Step 3: Garnishing
Green Chiles (Whole) 6 To 7 No’s


Making Of Afghani Murabba

First cut the carrots in a Julian form. Take a sauce pan add carrots, sugar and oil. Also pour down a little bit water. Then add almonds, raisins (Kishmishs) and cardamom sticks. Make it in a moderate heat.

Making Of Afghani Rice

Take a stock pot. Heat the oil and add onions wait till it starts turning light golden. Then add chicken pieces. Now seasoning with red chili powder, ginger, black pepper, white pepper, turmeric powder, chicken powder or chicken cubes, gram masala, bay leaves and sugar. Pour down water as instructed above. Cook it for few minutes then add rice. Covered the stock pot by a lid. Cook it in a slow heat. In the end garnish with green chilies before covering by a lid cover.

Cook Time: 30 Minutes.
Serve Hot.

Zara's Ministry Of Food's photo.
Zara's Ministry Of Food's photo.

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