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Afghani Pulao

Afghani Pulao is famous recipe in pakistan.

Duration (Minutes) 50

Serving (Persons) 6


Zubaida Tariq


  • 1kg Saila Rice
  • 1- ½ kg Chicken
  • 4 Finely Chopped Onions
  • 8 Cardamoms
  • 12 Tomatoes
  • ½ cupWhite Vinegar
  • 1- ½ cup Ghee or Oil
  • 1 tsp Crushed All Spices
  • 1 tbsp Crushed Black Pepper
  • 1 tbsp White Vinegar
  • Salt as required

Preparation Method:
Soak saila chawal for 8 to 10 hours.
In a pan heat ghee and add finely chopped onions and make them golden brown
Then take them out.
Blend tomatoes, crushed all spices, cardamoms and onions and then put it in the ghee pan.
Now fry chicken in a separate pan and make it brown and add the prepared spices,crushed black pepper,hot water and cook it on low heat.
When the masala becomes thick then close the stove.
Now in a big pan, heat the water properly and add rice in it and salt as required and white vinegar and give it a boil and drain the water.
Now grease the pan and make a layer of rice and put the layer of masala.
Spread the prepared masala on the sides and make sure that it is not on the centre.
Also put crushed all spices and sprinkle it and cover it and keep it on direct high flame.
Lower the heat after 10 minutes and after 5 to 10 minutes
Put the pan on the tawa.
When the rice cooked then serve the rice with the raita.

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