I am really bad with taking food photos. Everything looks glossy/greasy in my pics. I don’t know what lighting is good and to use flash or not.. Here is some food I made but of course the pics 
biryani
I made carrot cupcake.. minus the frosting or icing
noodles
qorma
tandoori chicken
teriyaki chicken
Don’t get ismart with me 
Its coke! Can’t u see the empty coke bottle behind it? There was loads n loads of ice in the glass, hence the lighter colour.
Re: Aaj kya pakaaya/khaaya
Amazing food Spiral.. please post recipe of chicken Teriyaki ..:k:
and I guess there’s some issue with the focus of your camera..you need to adjust it better, maybe someone can help you with it.
Kabuli Palau
Ingredients:
4-5 cups of long grain rice / basmati rice (preferably afghani and needs to be soaked in water for at least 4-6 hours
Lamb/chicken/ beef - half kg (or preferred amount)
5-6 large carrots
2 spoons of sugar
Oil
Salt
Garam masla
Preparationn:
Peel and slice large carrots and cut the carrots into matchstick size pieces (khilal). Wash the seedless raisins. Fry the carrots in a pan with half cup of oil and 2-3 spoons of sugar. Cover the lid for 3-4 minutes, now remove the lid and let it cook for a few minutes. When the carrot is tender, add the raisins and let it cook again until the raisins swell up. Make sure you do not break the matchstick sized carrot pieces when you are stirring, so stir gently. And don’t fry it too long, you do not want burned carrots. Remove the raisins and carrots from the oil. And fry 2 spoon sugar in remaining oil over a medium heat until it melt, and turns a dark golden brown. Remove the pan from the heat and carefully add water (1 cup or half cup) and then bring the water back to boil.
Brown 2 medium diced onion in oil. Fry until fairly dark, add meat and brown lightly. Add 2 cups of water, salt and garam masala (cumin, black pepper, black cardamom, cloves, and sometimes green cardamom- grind these)Cover and simmer until meat is tender, about an hour.
meat from the juice and set juice aside. 6 hours later, bring enough water to a boil in a big pot, add rice and salt. The water should come about 4 inches above the rice. Now add 2 cardamoms, this is to give the rice a nice smell. Do not let the rice boil too long, it should be tender but not mushy. As soon as it is tender, drain the rice in a large sieve
Return the rice back to the pot, add sugar syrup made earlier and mix gently. Also add the meat juice and mix gently. Bury the meat in rice or put it to one side, also put the carrots to one side. Foil the pot, and put the lid on or you could use one of those lid “covers” (i guess you can them back home from Pakistan, or Afghanistan) or use towel, and wrap around the put and then put the lid. Finally, place the pot either in oven or over a low heat for 30 - 40 minutes.
When serving, put rice in a large platter and sprinkle carrots over the top.
Re: Aaj kya pakaaya/khaaya
OOu kabuli pulao recipe? You need to fix it so i read:pcg:
Dear Jalpari, Inshallah I will post other afghani recipes. However, at the moment I have got exams.
Re: Aaj kya pakaaya/khaaya
Nice sharing pakhtana. Rename the pictures without spaces and then upload so they show up.
You are afghani right? Its great we’ll have some authentic afghani recipes:phati:
Thank you, yes I am Afghani and love Pakistani food as well. There is also an Afghani food facebook. Just type (Afghani food facebook) in google to find more about our food.
Re: Aaj kya pakaaya/khaaya
Afghani Brown Rice
Ingridients:
oil
Water
Sugar depends on the amount of rice- so abt 1 ½ tbs
Salt
cumin
And rice masala
So rinse the rice until it remains clear, and soak it in clean water for about an hour. In medium size pan, place the sugar and stir over a medium heat until it melt, and turns a dark golden brown. Remove the pan from the heat and carefully add water, oil, salt, cumin, and masala, and then bring the water back to boil. Drain the rice, and add it to the boiling water, and continue cooking over medium to low heat until the water has dissolved (with the lid one). Then carefully stir the rice, foil the pan, and the put the lid on or you could use one of those lid “covers” (I guess you can only get them from back home or use towel, and wrap it around…..) okay lastly, place the pan either in oven or over a low heat for 30-40mins.
Re: Aaj kya pakaaya/khaaya
So here is some authentic afghani recipe. I knew an afghani family and i knew they would caramelize sugar to get the brown taste in rice. looking forward to the recipe of chicken.
double
So here is some authentic afghani recipe. I knew an afghani family and i knew they would caramelize sugar to get the brown taste in rice. looking forward to the recipe of chicken.
You are right, the sugar caramel is used to give rice brown colour and it alslo helps rice form sticking to each other.
What did you mean by chicken recipe? Do you want to know Afghani chicken qourma, kebab........
Degi kebab
Chicken / lamb 1 kg
Onions sliced ½ kg
Oil 500 g… See more
Black pepper
Ground coriander
Ground cumin
Lime juice / vinegar 1 cup
Garlic
Turmeric - 1tbs
Method:
Put meat, with salt, one onion, oil, and little water in a pot and let it cook till the oil is separated. In another pot put some sliced onions, meat and the remaining onions to cover the meat. Put lemon juice or vinegar and let it cook on low fire. Once it has cooked, garnish it with fresh coriander and mint.
Noter we could also make this with 1 cup of beaten yogurt and half lemon juice and could add other spices accrording to personal taste.
Lawang chicken
Slow Cooker Turmeric Braised Chicken in Yogurt
Lawang
1/4 cup olive oil
2 large onions, finely chopped or pureed in food processor
4 cloves garlic, finely chopped or pureed with the onions
3 lbs skinless, bone-in chicken legs and thighs, separated
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. ground turmeric
1 1/2 tsp. ground coriander
1/2 cup chicken broth or water
1 ½ cups Greek-style yogurt, room temperature*
1 cup fresh cilantro, roughly chopped
Wash the chicken and pat dry with a dish towel. Put the chicken in the crock pot.
Heat the oil in a large, heavy-bottomed pan. Cook the onions and garlic over medium-high heat for 15 minutes until deeply browned. Add the salt, pepper, turmeric, coriander and water to the onions and stir well. Spoon the onion mixture over the chicken, stirring it to evenly cover the chicken pieces. Put on the lid and set the slow cooker on low for 4 hours.
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When the chicken is cooked, stir the yogurt and add it along with the cilantro to the crock pot. Give everything a good stir to make sure the yogurt dissolves in the sauce.
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Note: If you plan to prep the night before, brown the onions and the garlic. Add the salt, pepper, turmeric, coriander and water to the onions and stir well and keep in a lidded container. Clean the chicken and refrigerate. The next day all you have to do is mix all the ingredients and let is cook.
Lamb sheesh kebob
Ingredients
Boneless meat 1kg
Green chillies 2-3
Onions 250 g
Cherry tomatoes 12
Yogurt 1 glass
1 teaspoon onion puree
2 tsp lemon juice
Turmeric 1 tsp
Chopped chillies 1 tsp
Chopped garlic 1 tsp
Salt
Method:
Mix yogurt, turmeric, onion puree, garlic, salt and chilli paste. Cut meat into small pieces and marinade it in yogurt for 10-12hrs. Cut the tomatoes cross ways into slices. Cut the green pepper into chunks and remove the membranes and seeds. Thread tomato slices, meat, and chunks of pepper on each skewer. Grill the skewers of meat and vegetables under high heat, or over a charcoal fire, turning the skewers occasionally, until the vegetables are well-browned and the lamb is done to taste.
Lamb chops
The Afghan name of this dish – o be peyaz – “onion water.” The lamb chops are marinated in an intensely flavored mixture of onion juice, saffron, turmeric, and chiles. Most Afghan meats are marinated for several days prior to cooking, but these chops can be grilled after a couple of hours. The recipe was inspired by the Khyber Pass restaurant in New York City. The onion juice has a tenderizing and aromatizing effect on the lamb, and it’s used throughout the Islamic world. Serve with pita bread, QuickCook Basmati Rice, and Persian Yogurt Drink.
8 loin lamb chops (each 4 to 5 ounces and 11/2 inch thick)
1/4 teaspoon saffron threads
1 tablespoon warm water
11/2 pounds onions, peeled and quartered
1 to 3 serranos or other hot chiles, minced
1 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon freshly ground black pepper
Trim most of the excess fat off the lamb chops.
Place the saffron in a small bowl and grind it to a fine powder with a pestle or the end of a wooden spoon. Add the warm water, stir, and let stand for 5 minutes.
Place the onions in a food processor and process, in batches if necessary, until the onions are pureed and quite watery. Transfer the contents of the workbowl to a finemeshed strainer and set over a large, deep nonreactive bowl and drain, pressing the solids with the back of a rubber spatula or wooden spoon to extract the juice; you should have about 2 cups. Discard the contents of the strainer.
Add the chile, turmeric, salt, pepper, and the dissolved saffron to the onion juice. Whisk until the salt is dissolved. Add the lamb chops and turn to coat thoroughly. Cover and let marinate, in the refrigerator, for 2 hours, turning several times.
Preheat the grill to high.
When ready to cook, remove the chops from the marinade and blot dry with paper towels. Oil the grill grate, then arrange the chops on the hot grate and grill, turning with tongs, until cooked to taste, about 6 minutes per side for medium.
Transfer the chops to serving plates or a platter and serve immediately.
First three pics are a bit blur…rest are okay…
Food appear to be cool too… :k:
Wow…look so 
…kya kisi ki dawat hai… 
Re: Aaj kya pakaaya/khaaya
Thank you guys! InshahAllah I will post the recipe. :)
Looks delish!
I love afghani pulao, will be having it in the eveining i’A!
kofta kebab
1 medium-large mince onion
2 cloves mince garlic
2 pounds best minced beef or lamb
Salt and black or red pepper
ground cumin 1/2 tsp
ground corirander 1/2 tsp
hlaf cup fresh chopped cilantro
2 lavash or chapati / pitta bread
Method:
Mix Mince onions , garlic and meat, salt and pepper , corriander and cumin with hands until mixture is sticky. Let stand 30 minutes to blend flavors.Wet hands and mold around kebab skewers to form kebabs about 4 inches long and 1 inch in diameter. Press onto skewers firmly so they hold. Smooth kebabs with wet hands Heat grill. Grill over a high heat. When they are brown on both sides, reduce heat to medium and grill, turning frequently for about 15 minutes more.Remove carefully from skewers and serve on one of the breads. Sprinkle with salt and pepper. Garnish with mint or cilantro and lemon wedges. Fold bread over to keep kebabs warm.
Note - it could also be served yogurt sauce by beating 1 cup of yogurt, 1 small grated garlic, salt and with a pinch of dried mint- mix well.
Ingredients
Tomatoes
Yellow Onion
Cilantro
Lemon
Cucumbers
Radishes
Salt
Afghani salad/salata
Instructions
Chop 2 whole tomatoes, 1 medium yellow onion, and 1 bunch of washed cilantro. Mix these together in a bowl. Juice one lemon and pour the juice over the top of the tomato, onion, and cilantro. You can also add sliced cucumbers, as well as radishes. Sprinkle with salt (to taste) a good pinch and toss the salad. Cover and refrigerate for at least 15 minutes to allow all the juices to mix together. If you like it crunchy, serve staight away.
Here is an image of onion,cilantro,green chilies and tomatoe salata. Afghan people sometimes sprinkle dry mint over salata and it taste nice.
