AFGHANI PULAO

INGREDIENTS:

Saila Rice 1kg

Chicken 1- ½ kg

Finely Chopped Onions 4

Cardamoms 8

Tomatoes 12

White Vinegar ½ cup

Ghee or Oil 1- ½ cup

Crushed All Spices 1 tsp

Crushed Black Pepper 1 tbsp

White Vinegar 1 tbsp

Salt as required

METHOD:

Soak saila chawal for 8 to 10 hours. In a pan heat 1- ½ cup ghee and add finely chopped onions and make them golden brown and then take them out. Blend 12 tomatoes, ½ tsp crushed all spices, cardamoms and onions and then put it in the ghee pan.

Now fry 1- ½ kg chicken in a separate pan and make it brown and add the prepared spices and add 1 tbsp crushed black pepper and 2 cups hot water and cook it on low heat. When the masala becomes thick then close the stove.

Now in a big pan, heat the water properly and add rice in it and salt as required and 1 tbsp white vinegar and give it a boil and drain the water.

Now grease the pan and make a layer of rice and put the layer of masala.

Spread the prepared masala on the sides and make sure that it is not on the centre. Also put ½ tsp crushed all spices and sprinkle it and cover it and keep it on direct high flame.

Lower the heat after 10 minutes and after 5 to 10 minutes, put the pan on the tawa. When the boil comes then serve the rice with the raita.