Afghani Pulao, Chicken Salad, Tomato Chutney And Hot Chocolate by Zarnak Sidhwa

Ingredients For Afghani Pulao:

For Whole Spice:

• Black pepper 1 tsp
• Cardamom powder 1/4 tsp
• Cinnamon powder 1/4 tsp
• Garam masala 1/4 tsp
• Cumin seeds 1 tbsp
• Coriander seeds  1 tbsp
• Chicken 1 kg
  
• Oil  1/2 cup
  
• Green chilies 4-5
  
• Ginger paste 1 tbsp
  
• Garlic paste 1 tbsp
  
• Onion 5
  
• Rice 3 cups
  
• White vinegar  1 tbsp
• Salt  to taste

For the Garnish:

• Carrots  2 large
• Raisins 1/4 cup
  
• Butter  1 tbsp

Method:

1. Grind the ingredients for whole spices and keep aside.
2. Heat the oil in a pan, fry the onions until golden.
3. Remove and drain the fried onions, add the chicken, ginger and garlic paste until the meat changes color, about 5 minutes.
4. Add 1 cup of water.
5. Lower the heat and let the chicken simmer gently, covered on low heat until the chicken tender.
6. In a big pan of water, add some salt and the vinegar plus the chilies.
7. Once the water comes to a boil, drain the pre-soaked rice and cook it in the boiling water until it is about three quarters done.
8. Drain away the excess water from the rice.
9. When the chicken is done, turn off the heat.
10. Now take a big pan, pour in half the cooked rice.
11. Then layer the remaining rice on top of the chicken.
12. Cover the pan with a tight lid.
13. Place on low heat and simmer for about 15 minutes for the garnish, heat the butter then lightly fry the raisins and grated carrots for about a minute.
14. When the pulao is ready, serve it in a dish and pour the carrot/ raisin garnish over it.
15. You can serve with raita on the side and the tomato chutney.

Ingredients For Tomato Chutney:

• Tomatoes 3-4
  
• Tomato paste 2 tbsp
  
• Green chilies 3-4
  
• Garlic 2 cloves
  
• Coriander  1/2 bunch
  
• Onion 1 small
  
• Turmeric powder a pinch
• Red chili powder 1-2 tsp
  
• Salt to taste
  
• Lemon 1
  
• Oil 1-2 tbsp
  
• Mustard seed 1/4 tsp

Method:

1. Heat the oil add the mustard seeds, add garlic paste and the tomato paste.
2. Fry together for a minute then add the blended tomatoes and the garlic, green chilies, coriander, onion.
3. Let these cook and simmer down, then add red chili powder, turmeric and salt.
4. Let the chutney cook until you see the oil coming out from the sides.
5. When its about done, add the lemon juice.
   

Ingredients For Chicken Salad:

• Boneless chicken  1/2 kg
  
• Salt to taste
  
• Lemon juice  1 tsp
  
• Black pepper to taste
  
• Celery  1 stalk
  
• Apple  1 small
  
• Hard boiled eggs 1
  
• Carrots  2
• Mayonnaise  1 cup
  
• Lettuce leaves  4

Method:

1. Boil chicken breasts in salted water.
2. Cool and shred.
3. Sprinkle lemon juice, a pinch of salt, pepper powder.
4. Chop the egg white and pass the yolk through a sieve.
5. Blanch the carrots in boiling water, drain and refresh in cold water.
6. Place the chicken, sliced celery, chopped apple, egg white, carrots and onion in a bowl.
7. Pour the mayonnaise over the ingredients and toss well.
8. Season with salt and pepper.
9. Arrange the lettuce in a serving plat and place the salad on it.
10. Garnish with the sieved egg yolk and serve immediately.