Afghani pulao recipe

Indulge in the aromatic and flavorful combination of tender lamb, fragrant rice, and warm spices with this beloved Afghani pulao recipe.

Ingredients:

• 2 cups basmati rice
• 4 chicken leg quarters
• 2 onions, sliced
• 2 cloves garlic, minced
• 1 tsp each of ground cumin, coriander, cardamom, and cinnamon
• 1 tsp salt
• 2 cups chicken broth
• 1/2 cup raisins
• 1/2 cup shredded carrots
• 1/2 cup dried plums/prunes, pitted
• 1/4 cup vegetable oil
• 1 tbsp butter

Instructions:

1. Rinse and soak the rice.
2. Brown chicken leg quarters, then set aside.
3. Caramelize onions and add garlic, cumin, coriander, cardamom, cinnamon, and salt.
4. Add rice and stir to coat with spices.
5. Add chicken broth, bring to a boil, reduce heat, and simmer for 20-25 minutes.
6. In a separate pan, cook raisins, shredded carrots, and dried plums/prunes in butter.
7. Remove rice from heat, let steam for 5-10 minutes, fluff with a fork, and transfer to serving dish.
8. Top with chicken and raisin, carrot, and dried plum/prune mixture. Serve hot.

I hope you enjoy this updated recipe with shredded carrots as a substitute for almonds. Let me know if you have any other questions!

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