Kabuli Chicken Pulao | Most Famous Afghani Pulao Recipe | Afghani Pulao Recipe

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative, while long-grain rice is more economical.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries offer a tangy flavor, while apricots can be more affordable.

Heat 1/2 cup ghee in a large pot over medium flame.

Fry 30-40 soaked and peeled almonds until golden, then remove from pot.

Fry 1/2 cup black raisins for 10-15 seconds, then remove from pot.

Fry 1 cup sliced carrots for about 1 minute on high flame, then remove from pot.

Grind 6 green cardamom, 2 black cardamom, 1/2 tsp black cumin, and 1 tsp white cumin into a coarse powder for the spice mix.

Add 1 kg chicken to the pot with the remaining ghee and cook on high flame until the water evaporates and chicken is golden, about 3-4 minutes.

Add 1 tbsp ginger-garlic paste and 2 tbsp crushed garlic to the chicken, mixing well until the raw smell disappears.

Stir in 1/2 cup tomato paste and some green chilies, cooking for 1 minute with the chicken.

Add 1/2 cup fried onions and mix well with the chicken.

Season with the ground spice mix and 1 tsp salt, mixing thoroughly.

Pour in 1 cup water and cover the pot, cooking for about 10 minutes until chicken is tender.

Remove the chicken pieces and set aside, leaving the remaining liquid in the pot.

Add 4 cups soaked basmati rice and 6 cups water to the pot, adjusting salt as needed.

Bring to a boil on high flame, then reduce to low flame and cover, cooking for about 15 minutes.

After 15 minutes, check the rice; if there's still some water, add the remaining spice mix, and gently mix the rice.

Layer the reserved chicken, fried almonds, raisins, and carrots on top of the rice, cover, and cook on low flame for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens