Skip to main content
FeaturedRecipes

Afghani Pulao By Komel Adil

By September 5, 2020No Comments

AFGHANI PULAO Ingredients: Beef .............................1-1 1/2 kg Use boneless beef cut into big size pieces. Boil it with Salt ginger garlic paste1 tbsp each ,onion(1) white zeera, cinnamon stick bay leaf,(1) cloves6 and black peppercorns1 tsp . Rice ............................. 1 kg(4mugs) Ghee..............................1 cup Onion sliced ..................1 large Ginger garlic paste ........1 tbsp each Salt ..... As the yakhni has the salt add further accordingly. Sugar 1/2 cup Cardimom.....8 Carrots juilliene ...................1 cup Almonds blanched and peeled 1 cup Raisin .............1 cup Char maghaz 3 tbsp roasted. You can add Cashew nuts if you like Saffron resolve in half cup of milk....2 pinches Method: 1. Hit the ghee in a pan and add the sliced onion, fry till it gets golden brown now add the ginger garlic paste and 8 cardamoms and the beef pieces. 2.Bhonofy the meat . 3. Add yakhni , the ratio of rice to your yakhni is 1 : 2. 4. Check the salt in the broth and if needed add more. 5. When it starts boiling add rice and cook till water evaporates. 6. In the meantime heat 2 tablespoons ghee (extra) in a pan and add carrot and raisins to it . Fry for a second and add half cup of sugar and let it caramelize, now add half cup water and let it simmer. 7. Add this caramelized water, half of the carrots, raisins and almonds to the the pulao. 8. Sprinkle saffron added milk over rice. 9. Now put the rice on dum for 15 minutes. 10. At the time of serving garnish with the remaining carrots,char maghaz, almonds and raisins .

Recommended For You

FeaturedRecipes

Bombay Biryani by Sadiya Bloach

Foodies & Friends
Foodies & FriendsMarch 29, 2021
FeaturedRecipes

Gajrela by Sadiya Bloach

Foodies & Friends
Foodies & FriendsMarch 29, 2021
FeaturedRecipes

Fondant Orange Cake By Chanda Arshad

Foodies & Friends
Foodies & FriendsMarch 21, 2021

Leave a Reply