So why am I talking about this restaurant? Well, today is blog hopping day and I have been assigned Shireen's Ruchik Randhap. When I saw the schedule itself I was nervous, coz of my dilemma. Out of so many beautiful dishes on her blog, I started listing the dishes I would love to try. It became quite big, and was sitting and wondering when my DH came to my rescue. I showed him the list and asked him what he would like to eat. After he narrowing down to biryani/ pulao, I chose her Qubuli Uzbaki - Afghan style Pulao. The outcome was just delicious. It was very light and almost authentic as what we ate at Afghan restaurant. I say almost, coz I did make variation to add more spices. J. So go on, try this one and you won’t regret your choice of meal for the day.
Serves: 5 | Prep Time: 30 min | Cooking Time: 40 min
Basmati Rice – 1 ½ cups
Chicken - 1 KG. (little over 2 LBs)
Onion - One large - sliced lengthwise
Chili powder - 2 tsp.
Turmeric powder - 2 pinch
Ginger garlic paste - 2 tsp.
Garam masala - 1 tsp.
Peppercorns - 10
Saffron - 1 pinch
Milk - 1/4 cup
Baby carrots - 15 - Cut julienne (size of a matchstick)
Raisins - handful
Pistachio - handful
Almonds - handful
Salt to taste
Olive Oil - 4 tbsp
Water – About 3 cups
~ Cut and clean the chicken. Wash thoroughly; set it aside to drain the excess water.
~ Soak saffron strands in milk and set aside.
~ Wash rice thoroughly once. Soak it for 10 min. Drain and set aside.
~ Cut Onions and Carrots and keep aside.
Getting to serious business -
~ In a heavy bottomed pan, heat 2 tbsp. of oil.
~ Add onion and fry them till translucent.
~ Add ginger, garlic and fry until the raw smell goes away.
~ Add Turmeric, Chili and Garam masala powders. Mix them thoroughly and add peppercorns.
~ Add chicken, salt to taste and fry on high for 5 minutes.
~ Reduce the heat to medium, add 1 cup of water, cover the pan and cook till chicken is done. It took me about 10 min.
~ Switch off the heat, take out the chicken and set aside. Reserve the stock.
~ In the same pan, heat remaining oil and fry raisins until plump. Take it out and set aside. Same way fry Pistachios and almonds for few minutes and set aside.
~ Add julienne carrots and fry for 2 minutes and spread them at the bottom of the pot. (Idea is to avoid burning the rice!)
~ Now start layering on top. Put half of the rice, pistachio & almonds, chicken, remaining rice and finally raisins.
|Ain't this layer BEAUTIFUL!!!|
~ Bring water to boil. Reduce the heat to simmer/ low (about 2 or 3 on electric stove), Cover with a foil and close the lid tightly on top, so the steam doesn't escape.
~ Leave it on the heat for about 15 min.
~ Switch off the heat and leave it for another 5 minutes.
~ Once open check if all the water has soaked in, if not, keep it for another 5 minutes. Mine was done properly by this time.
~ Enjoy this delightful dish with a cool raita on the side.