Afghani Kabuli Pulao

Servings: 6-8

INGREDIENTS

• 700g of Chicken pieces (Boti cut)
• 3 Cup basmati rice
• 2 Onion chopped
• ½ Tsp Cardamom powder
• ½ tsp Cumin seeds
• ½ Tsp Clove
• 2 Black Cardamom
• 2 Cinnamon stick small
• 5 Green Cardamom
• 1 Tsp Cumin Powder
• 1 Tsp Black Pepper powder
• Salt as needed
• 1 TBSP garlic chopped
• 2 Chicken stock cubes (Can be substituted by Chicken stock water or 1-2 cups of water )
• 1 cup carrot
• 1/4 cup Raisins
• 1/4 cup Sugar
• 100g Almond
• 1 Cup Yogurt
• ½ cup Oil

DIRECTIONS

1. Heat 3 tbsp Oil and add carrot, 3 tbsp sugar, raisins, almond and fry for 3-4 minutes. Now take out in a bowl and set aside.
2. Take 3 tbsp oil in a pan add onion, ginger garlic paste, whole spices, green chilli and fry it till got brown.
3. Now add chicken pieces and fry for 5 to 7 minutes
4. Now add salt, cumin, coriander powder, cumin powder, sugar, yogurt and mix it well.
5. Now take out chicken and set aside.
6. Now add 3 cups of water, Chicken stock cubes and cook for a while.
7. Now add rice and cook it for 2-3 minutes. now add cooked chicken and steam for 10-15 minutes.
8. Now add fried carrots, almonds, raisins and steam for more 2 minutes. 
9. Remove rice from the pan and transfer to serving bowl/dish and top the rice with the carrots and raisins. Serve.