Afghani Pulao by Zubaida Tariq

Ingredients:

• Rice 1 kg
• Chicken 1-1/2 kg
• Chopped onion 4
• Small cardamom 8
• Tomatoes 12
• White vinegar 1/2 cup
• Clarified butter 1-1/2 cup
• All spice powder 1 tsp
• Black pepper 1 tbsp
• White vinegar 1 tbsp
• Salt to taste
  

Method:

1. First soak sela rice for 8-10 hours.
2. Heat ghee in pot, do chopped onion golden brown, take it out, mix tomatoes, all spice powder, small cardamom and onion, grind finely in blender and put in pot.
3. Now fry chicken in separate pan till brown, put in ready masala, add black pepper, put 2 hot water and cook on low flame. When masala becomes thick and close stove.
4. Now heat water in pot for rice, add rice, salt and white vinegar, boil it 2/4 and drain water.
5. Now grease pot with oil, make layer of more than half rice. Then take out chicken from rice, keep in center of rice and put rice.
6. Put masala on top of edges. Remember that don not masala in center. Together sprinkle 1/2 tsp all spice powder on top, cover it and keep pot on high flame without tawa.
7. Low flame after 10 minutes, keep pot on tawa after 5-10 minutes. When steam comes up, serve pulao with yogurt raita.