Afghani Pulao

Ingredients For Afghani Pulao:

For Whole Spice:
Black pepper 1 tsp
Cardamom powder 1/4 tsp
Cinnamon powder 1/4 tsp
Garam masala 1/4 tsp
Cumin seeds 1 tbsp
Coriander seeds  1 tbsp
Chicken 1 kgOil  1/2 cup
Green chilies 4-5
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Onion 5
Rice 3 cups
White vinegar  1 tbsp
Salt  to taste


For the Garnish:
Carrots  2 large
Raisins 1/4 cup
Butter  1 tbsp

Method:
Grind the ingredients for whole spices and keep aside.
Heat the oil in a pan, fry the onions until golden.
Remove and drain the fried onions, add the chicken, ginger and garlic paste until the meat changes colour, about 5 minutes.
Add 1 cup of water.
Lower the heat and let the chicken simmer gently, covered on low heat until the chicken tender.
In a big pan of water, add some salt and the vinegar plus the chillies.
Once the water comes to a boil, drain the pre-soaked rice and cook it in the boiling water until it is about three quarters done.
Drain away the excess water from the rice.
When the chicken is done, turn off the heat.
Now take a big pan, pour in half the cooked rice.
Then layer the remaining rice on top of the chicken.
Cover the pan with a tight lid.
Place on low heat and simmer for about 15 minutes for the garnish, heat the butter then lightly fry the raisins and grated carrots for about a minute.
When the pulao is ready, serve it in a dish and pour the carrot/ raisin garnish over it.
You can serve with raita on the side and the tomato chutney.

Afghani Pulao by Zarnak Sidhwa