Afghani Kabuli Pulao Recipe Namak Mandi Style By Wondrous Recipes

 Kabuli Pulao Recipe Namak Mandi Style

Kabuli pulao is also called an Afghan dish in various areas. this rice dish is made with less spices and chicken. in Peshawar namak mandi this Pulao is very famous due to its unique salty and sweet taste

Ingredients: 

1 pound basmati rice, rinsed
1/4 cup ghee or butter
1 large onion, thinly sliced ​​
1/2 chicken, bone-in or three chicken breasts
2 tablespoons tomato paste
1 tablespoon salt
1 clove garlic, crushed 6 cups water
1 tablespoon garam masala
1/4 teaspoon saffron

Garnish: 

2 carrots, remove matches or cut
1/2 cup golden raisins
1/2 cup chopped almonds pinch saffron
1/2 cup dilemma

Method: 

1. In a huge pot, bring half a dozen cups of water to a boil.

2. Meanwhile, rinse the rice until the water runs clear. Add the rice to the boiling water, reduce the heat to low, and simmer for six minutes. Drain the rice and discard the preparation water. 

3. Add six cups of water to a large saucepan. Add the chicken. Bring back to a simmer and cook 30-45 minutes or until chicken is boneless.

4. Meanwhile, in a huge skillet, cook the onions in clarified butter until golden brown. this may take half an hour. Stir frequently. be careful not to let the pan dry out and burn the onions.

5. In a kitchen appliance, combine onion, garnishes, and 1/2 cup broth. this can cook a lot on the stovetop and inside the kitchen appliance so it will take the broth for any purpose out of the chicken prep pot.

6. For a very giant} casserole (I used my new kitchen appliance wok), stir together the rice and onion mixture. Add salt (Nacl) , garlic, garam masla, and safron.

7. Skim fat from broth and strain into rice mixture.

8. Heat the kitchen appliance to 350F. Decide through the chicken and add the items to the rice mixture. Stir to mix.

9. Cook uncovered in the kitchen appliance until the rice is tender (check the taste please), about 45 minutes, adding a cup of water to the top if it is too dry. A little drying around the edges is traditional.

For the garnish:

10. Meanwhile, sauté the carrots in clarified butter until golden and soft. Add raisins, almonds, saffron, and water. Cook until the water is reduced and the raisins have just filled.

11. Add the carrot garnish to the top of the rice mixture once done. Serve instantly.