AFGHANI PULAO

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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.