Afghani Pulao by Zubaida Tariq

Ingredients:

• Sela rice 1 kg
• Chicken 1-1/2 kg
• Finely chopped onions 4
• Cardamom 8
• Tomatoes 12
• White vinegar 1/2 cup
• Ghee or oil 1-1/2 cup
• Crushed all spices 1 tsp
• Crushed black pepper 1 tbsp
• White vinegar 1 tbsp
• Salt as required
  

Method:

1. Soak rice for 8-10 hours.
2. Heat ghee in pot, fry chopped onion until golden brown, take it out, mix tomatoes, crushed all spices, cardamom and onion, grind finely in blender and put in ghee pot.
3. Now fry chicken in separate pan until brown, put in masalay, add crushed black pepper, put 2 cup hot water and cook on low flame.
4. When masala is thick, close stove.
5. Now heat water in pot for rice, add rice, salt and white vinegar, boil 2/4 and strain water from strainer.
6. Now grease base of pot, make layer of more than half rice, then take out chicken from masala, keep in center of rice and put rice.
7. Put masala at the edges. Remember it don't put masala in center.
8. Also sprinkle 1/2 tsp crushed all spices on top, cover and put pot without tawa on high flame.
9. Low flame after 10 minutes and keep pot on tawa after 5-10 minutes.
10. Steam comes up, serve pulao with yogurt raita.