Afghani pulao recipie and cooking method

 Afghani pulao recipie and cooking method

Afghani Pulao is a delicious and aromatic rice dish that's rich in flavor, featuring a mix of spices, meat, and often nuts and raisins. Here's a recipe for making a traditional Afghani Pulao:

Ingredients:

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1-2 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1 cinnamon stick
• Salt to taste

For the Meat:

• 500 grams (1 lb) lamb or beef, cut into chunks (you can also use chicken)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 large tomato, chopped
• 1 cup plain yogurt
• 1/2 cup oil or ghee
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp black pepper
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste

For Garnish:

• 1/4 cup slivered almonds
• 1/4 cup raisins
• 1/4 cup chopped fresh cilantro or mint (optional)
• 1/4 cup fried onions (optional)
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Instructions:

1. Prepare the Rice:

1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
2. In a large pot, bring 4 cups of water to a boil. Add bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
3. Add the soaked and drained rice to the boiling water. Cook until the rice is 70% cooked (partially cooked but still firm). Drain and set aside.

2. Cook the Meat:

1. Heat the oil or ghee in a large pot over medium heat. Add the finely chopped onion and sauté until golden brown.
2. Add the minced garlic and ginger, and cook for another minute.
3. Add the chopped tomato and cook until the tomato softens.
4. Stir in the turmeric powder, cumin powder, coriander powder, black pepper, red chili powder, and salt. Mix well.
5. Add the meat chunks and cook until they are browned on all sides.
6. Lower the heat, add the yogurt, and cook until the meat is tender and the yogurt is well combined with the spices. This may take 45 minutes to 1 hour, depending on the meat. Stir occasionally and add water if needed to prevent burning.
7. 
   
   

3. Layer the Pulao:

1. Once the meat is cooked, gently mix in the partially cooked rice over the meat mixture.
2. Sprinkle the slivered almonds and raisins evenly over the top.
3. Cover the pot with a tight-fitting lid and cook on low heat for about 20-30 minutes. This allows the flavors to meld together and the rice to fully cook.
4. Optional: You can use the "dum" technique, where you seal the pot with dough or a heavy cloth and let it cook on low heat for an additional 10-15 minutes.

4. Serve:

1. Gently fluff the rice with a fork before serving.
2. Garnish with chopped fresh cilantro or mint and fried onions if desired.
3. 
   
   

Afghani Pulao is often served with a side of yogurt or salad. Enjoy your flavorful and aromatic dish!