Afghani Pulao by Farzana Anwar

Ingredients:

• Chicken 1 kg
• Rice 1/2 kg
• Fried onions 2
• Carrot grated 1
• Pistachio 3 tbsp
• Almonds sliced 3 tbsp
• Cashew nuts 2 tbsp
• Raisins 2 tbsp
• Cumin seeds 1 tsp
• Whole spice 1 tbsp
• Cardamom powder 1 tsp
• Chicken cubes 3
• Sugar 4 tbsp
  

Method:

1. Boil rice and keep it aside.
2. Now heat 2 tbsp oil in pan and fry carrot slightly.
3. Then add raisins, sugar, cardamom powder and 2 tbsp water and mix it nicely until sugar dissolves.
4. Now also put almonds and pistachio.
5. Heat 3/4 cup oil in wok and fry onion and chicken for 10 minutes.
6. Then put salt, whole spice, chicken cubes and 1-1/2 cup water, mix it and cook until chicken tender and water dries.
7. Make layer of rice on top of chicken gravy and simmer it for 10 minutes.
8. Now mix it nicely, put grated carrot on top and serve.