Master the art of making delicious Afghani Chicken Pulao with our easy-to-follow recipe, perfect for students and budget-conscious cooks! Join us at Banglar Rannaghor as we guide you through each step, from browning onions to the unique smoking technique that elevates this Afghani Chicken Pulao. Discover the rich flavors of whole spices and tender chicken, all merged into perfectly cooked basmati rice. Don't miss out on this culinary adventure that brings a taste of Afghanistan right to your kitchen. Watch now, cook along, and serve up a feast that impresses without stress!
Ingredients:
½ cup cooking oil
2 cups thinly sliced onion
2 bay leaves
2 medium cinnamon sticks
5-6 cardamom pods, bruised
2 black cardamoms, bruised
8-10 black peppercorns
3-4 green chilies, broken in half
1½ tbsp garlic paste
1 kg chicken, cut into small pieces
1 tsp salt
1 small piece of mace, crushed
5 cups hot water
2 tsp salt, to taste
3 cups basmati rice, washed and soaked for 30 minutes
2 tbsp powdered milk (optional)
1 tbsp ghee
1 piece of charcoal for smoking
1 tsp ghee for smoking
Instructions:
Prepare the Base:
Heat ½ cup of cooking oil in a large pan over high heat.
Add 2 cups of thinly sliced onions and cook until they turn light brown.
Add Whole Spices:
Once onions are light brown, add 2 bay leaves, 2 cinnamon sticks, 5-6 bruised cardamom pods, 2 bruised black cardamoms, 8-10 peppercorns, and 3-4 broken green chilies.
Continue cooking over medium-high heat until the onions are brown. This step is crucial for flavor development.
Cook Chicken:
Lower the heat and stir in 1½ tbsp of garlic paste, cooking until fragrant, about 30-40 seconds.
Add the chicken pieces, mixing well. Season with 1 tsp salt and crushed mace. Mix again.
Cover and cook over low heat for 3 minutes, then sauté for a few more minutes.
Cook with Rice:
Pour in 5 cups of hot water, add 2 tsp salt (adjust to taste), and bring to a simmer.
Add the pre-soaked basmati rice and 3 additional green chilies to the pan.
Bring to a boil, then reduce heat to the lowest setting. Optionally, stir in 2 tbsp of powdered milk.
Cover and cook for 20 minutes or until the rice is tender and cooked through.
Smoking the Pulao:
Once cooked, stir in 1 tbsp of ghee.
Create a small space in the center of the pulao, place a small bowl with a hot charcoal piece in it.
Pour 1 tsp of ghee over the charcoal and cover the pan immediately to trap the smoke. Allow it to smoke for 2 minutes.
Remove the charcoal, mix the pulao well to distribute the smoky flavor.
Rest and Serve:
Cover the pulao and let it rest for a few minutes to settle the flavors.
Serve hot and enjoy the rich, smoky, and aromatic Afghani chicken pulao.
This student-friendly recipe is not only economical but also packed with flavors, making it perfect for a hearty meal or gathering. Enjoy your cooking!