Afghani Chicken Pilau recipe by Ruhana Ebrahim

Ingredients

• AFGHANI CHICKEN PILAU
• 4 large onions (sliced)
• ½ cup oil
• 3 cups basmati rice
• 1.5kg chicken pieces
• 2 pieces cinnamon stick
• 5 black peppercorns
• 1 tablespoon red ginger garlic masala
• 1 tablespoon white vinegar
• 1 ½ teaspoon salt
• 1 teaspoon black pepper powder
• ¼ teaspoon garam masala powder
• ½ teaspoon elachie powder
• ¼ teaspoon cinnamon powder
• 1 tablespoon dhana jeeroo powder
• 2 carrots (peeled, cut in batons)
• 2 tomatoes (liquidized)
• 1 tablespoon lemon juice
• 2 green chillies (slit lengthwise)
• 2 large carrots (finely grated)
• ¼ cup raisins
• Sliced almonds (optional)
• Little oil
• Fresh mint (chopped)
• Plain Yoghurt
• 1. Heat oil in a pan, fry the onions until golden.
• 2. Remove and drain the fried onions, reserve half of them and crush the other half.
• 3. In the same pan, with the oil still hot, add masala, vinegar whole and powdered spices, braise till fragrant.
• 4. Add the chicken and cook on high heat on both sides till it changes color.
• 5. Add the crushed onions and mix in.
• 6. Add ½ cup of water, tomatoes & carrot batons.
• 7. Lower the heat and let the chicken simmer gently, covered on low heat until the chicken is just tender.
• 8. In the meantime, boil the rice in a deep pot of water with a good pinch of salt.
• 9. Once the water comes to a boil, drain the washed rice and cook till three-quarters done.
• 10. Drain away the excess water from the rice.
• 11. Remove chicken from heat. Add in lemon and slit chillies.
• 12. In a deep pot, pour in half the cooked rice.
• 13. Then layer the chicken with its masala over the rice.
• 14. Sprinkle the reserved half of the fried onions.
• 15. Layer the remaining rice on top of the chicken.
• 16. Cover the pot with a lid.
• 17. Place on low heat and steam for about 15-20 minutes or bake in a preheated 180 C oven for the same amount of time.
• 18. Heat little oil and lightly fry the raisins, nuts and grated carrots.
• 19. When the pilau has finished steaming, dollop on yoghurt, spoon the fried carrots & raisins over.
• 20. Lastly garnish with the chopped mint.