Afghani Chicken Uzbeki Pulao Recipe | Easiest Afghani Pulao Recipe | Ramadan Special

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are less expensive than breasts.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain alternative, while long-grain rice is often cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries offer a tart flavor, while dried apricots can be less costly.

Rinse basmati rice under cold water until the water runs clear; soak for 30 minutes.

Heat vegetable oil in a large pot over medium heat; add chopped onions and sauté until golden, about 5-7 minutes.

Add minced garlic, cumin, cardamom, cinnamon, and black pepper; cook for 1-2 minutes until fragrant.

Stir in chicken pieces and salt; cook until chicken is browned on all sides, about 5-8 minutes.

Add sliced carrots and stir; cook for another 3-4 minutes until slightly softened.

Pour in water, bring to a boil; reduce heat and simmer for 15 minutes until chicken is cooked through.

Remove chicken and set aside; add soaked rice to the pot, stirring gently to combine.

Layer the cooked chicken over the rice; cover and cook on low heat for 20-25 minutes until rice is tender and water is absorbed.

In a separate pan, toast almonds until golden; add raisins and peas to the rice during the last 5 minutes of cooking.

Fluff rice with a fork before serving; garnish with toasted almonds and raisins.

Cooking Techniques

Spice Level:

Allergens