Afghani Musallam Pulao Recipe
Ingredients
- 1 kg Chicken
- ½ cup Brown Onions
- 2 tsp Garam Masala Powder
- 6 qty Tomatoes
- 2 tbsp Vinegar
- 2 tsp Red Chili Powder heaped
- 6 qty Green Chilies 6
- 1 tsp Black Pepper 1 tsp
- 1 ½ tsp Salt
- ¼ cup Oil
- 3 qty Boil Eggs
- 2 tbsp Ginger Garlic Paste
- 4 qty Green Cardamoms
- 2 qty Bay leaves
- ½ kg Boiled Rice
- ¼ cup Clarified Butter
Instructions
- Marinate chicken with salt, vinegar for 30 mins and fry chicken till 10 mins for light golden.
- Blend together onion and tomatoes heat oil add cardamom bay leaf, add in grinded onion and tomatoes mixture, ginger garlic paste chili powder, garam masala, add chicken cover and cook till chicken done.
- Boil rice with vinegar and salt spread in a layre half rice, put chicken with masala boiled eggs on sides.
- Cover with remaining rice spread with ghee quarter cup and leave it on dum.
- Ready to serve Afghani Musallam Pulao.
