Afghani Pulao
by #Ayesha Wajid
Ingredients
Sela Rice 1 kg
Lamb Meat 1 kg you can make it with chicken as well.
Tomato 1/2 kg
Gg paste 2 tbsp
Long, dal chini, bay leaves n few black peppercorns,sabit zeera
Dhoop lemo 1 no (if not available then add 2 to 3 aloo bukhara)
Kishmish 2 tbsp
Zeera powder 1/2 Tsp
Carrots Julienned cutting 1/2 cup
Kajo/ pine nuts few (optional)
Chicken cube 2 nos
Gchiliesllies 3 to 5
Salt as per taste
Red chilli pwdr 1 tsp
Garlic clove 2 to 3
Brown piyaz 1/2 cup
Sugar 1 tsp
Method
Soak sela rice ( use sela for perfect authentic taste) 3 hrs in luke warm water. Blend tomatoes with green chillies, garlic clove and make a mixture heat oil in a large pateela add gg paste, brown piyaz, chk cubes, n bhunofy now add all sabit garam masala/ dhoop leemo or aloo bukhara add meat and bhunofy on high flame now add tomato mixture, sugar, salt, red chili powder, zeera powder add some water n let it cook till meat tender when water dries and oil floats add soaked rice add water if needed and cook on medium flame till rice cooked.
On the other side take a frying pan n heat 1 tbsp oil n add carrots n kishmish n fry till aromatic add some dry fruits too if using. Now add this on top of the rice (save some for garnishing) sprinkle some more n let it dam.
Chutney
Blend tomatoes with green chillies, vinegar n onion add some water do not blend completely leave it little chunky now add seasoning salt and black pepper.