I cooked Afghani pulao as per Shab-e-Hijr’s recipe. It turned out very good as it got the approval of a pathan friend.
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Re: Tested and tasted!
Please share the recipe... I have tried your pulao recipe you posted quite sometime ago and it has always turned out great...
Re: Tested and tasted!
Thank you. Here’s her step by step recipe in post number 22
Re: Tested and tasted!
Peshow's chicken pasta, turn out good and tasty.
Re: Tested and tasted!
Singaporean rice as per Corrupt’s Angel Rice
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Re: Tested and tasted!
Today I cooked Gajar ka halwah as per Aimee’ recipe here.
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/341670-gajar-ka-halwah.html
It turned out very good.
Re: Tested and tasted!
Here’s a pic:
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Re: Tested and tasted!
Can I have the pulao recipe plz?
Re: Tested and tasted!
Which one Afghani or Yakhni? There are several good yakhni pualo recipes here on GS. Mine is here
Meat beef or lamb 1 kg
Rice basmati 750 grams
Boil the meat in 5-6 glass of water with
Saunf: 3 tablespoon
Whole corriander: 3 tablespoon
Whole zeera: 1 teaspoon
One oninon: thinly sliced
Garlic: on whole bulb (unpeeled and intact together)
Salt: 1 tablespoon
Note: if you do not see the risk of chemical contamination, you can put and tight the stuff in pieace of cloth. Otherwise you can just put in the pot.
Boil this yakhni till water reduces to 2-3 glasses and meat is tender and meat takes the taste of saunf and whole corriander.
Then throw away the corriander, zeera and saunf. Separate the meat. Squeeze the garlic into the broth.
Fry one big onion in 3/4 cup of oil till golden brown, separate the onion and now put 1 tablespoon of ginger/garlic paste and fry it with the meat alongwith whole garam masala comprising tez paat, black pepper, cloves and zeera. Put one teaspoon of armoa masalsa (mace, nutmeg, cumin and green cardemom powder) The put 250 grams of yougurt (blend 10 green chillies in it) and cook till water evaporates.
Now put the rice which have been saoked for about 30 minutes in room temperature water. Use the broth water and make up any defficieny. The perfect quantity of the water is 1.5 times of the rice. Also add salt to taste for rice. Cook till rice are almost done and then simmer for 5 minutes after adding kewra and zarda colour. Then serve with the fried onions.
Note: for chicken pulao, add chicken into the boiling broth after an 45 mins.
Tested and tasted!
Can u post recipe for afghani pulao. Been looking for a good recipe for some time .
Re: Tested and tasted!
Shab-e-Hijr;s recipe which I followed
step by step recipe of Afghani pulaw.
Ingredients
• 3 tablespoons vegetable oil
• 3/4 carrot, julienned
• 1 teaspoon white sugar
• 1/2 cup black raisins
• 3 cups saila rice
• 1/2 cup vegetable oil
• 1 stick cinnamon
• 1 teaspoon black pepper for yakhni
• 1 teaspoon for chicken
• Salt to your taste
• 1 onion
In a frying pan, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
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One cup onion broth
Brown 1 medium diced onion in oil. Fry until the onion is fairly dark add a cup of water cook for 2/3 min and stain with strainer.
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One cup chicken broth
In a pan add chicken with few garlic cloves, black pepper, cinnamon and salt, and cook it on a low heat for 20/25 min. separate chicken from the yakhni.
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Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, and then strain with a strainer.
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Fry chicken along with black pepper and salt for 2/3 minutes.
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Add rice on the top of the chicken. Poke some holes with a spoon all over the rice and fill them with onion and chicken yakhni . but it on dum form 20 minutes.
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This is how it looks like after dum. Garnish with carrots and rasins.
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:hula:
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Tested and tasted!
Recipe for Singaporean rice too please.