Ramadan Recipe: Afghani Chicken Pulao
Afghani Chicken Pulao is a flavorful and aromatic dish perfect for Ramadan, offering a balanced mix of protein, rice, and spices. Tender chicken is cooked with fragrant basmati rice, infused with cinnamon, cardamom, cumin, and saffron for a rich depth of flavor. Caramelized onions, sweet raisins, and julienned carrots add a touch of sweetness, while pistachios and almonds provide a delightful crunch. Slow-cooked to perfection, this hearty dish is both nourishing and satisfying, making it an ideal iftar meal to share with family and loved ones. Serve warm with yogurt or a fresh salad for a complete experience.
Read More: Ramadan Recipe: Tomato Risotto
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Afghani Chicken Pulao
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- 15 Minutes
- 7 Serving
- 599 Calories
- 900 grams of chicken breast
- 1 cup chicken broth
- 2 small potatoes
- 2 tomatoes
- 2 cups long-grain rice
- 2 large onions
Chicken and Rice
- ½ tsp cinnamon
- ½ tsp cardamom
- ½ tsp salt and pepper
- 1 tsp ginger
- 1 tsp cumin
- 1 tbsp crushed garlic
- 1 pinch of saffron
Spices
- 2 large carrots
- ½ cup yellow raisins
- 1 cup green peas
- 4 tbsp butter
- 2 tbsp vegetable oil
- Pistachios and almonds
Topping
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Method & Directions of Afghani Chicken Pulao
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- 60 Minutes
- Cut the Chicken
تم نسخ الرابطRinse the chicken breast and trim off any excess fat. Cut it into bite-sized pieces and place them in a large bowl.
- Season the Chicken
تم نسخ الرابطMix salt, pepper, ginger, garlic, cumin, cinnamon, and cardamom. Crush the saffron between your fingers and mix it all into the chicken, ensuring all pieces are well coated.
- Prepare the Veggies
تم نسخ الرابطPeel and cube the potatoes into bite-sized pieces. Cut the tomatoes in half and grate them to extract the pulp, discarding the skins.
- Cook the Chicken
تم نسخ الرابطIn a large pot or pressure cooker, heat 1 tbsp of butter and 1 tbsp of vegetable oil over medium heat. Add the seasoned chicken and brown it on all sides.
- Add the Veggies
تم نسخ الرابطOnce browned, stir in the tomato pulp, potatoes, 1 cup of chicken broth, and 2 cups of water. Cover the pot and let it cook for about 45 minutes, or until the potatoes are soft and the chicken is tender.
- Cook the Rice
تم نسخ الرابطRinse the rice thoroughly under running water until the water runs clear. In a pot, add the rice with 3 cups of water. Cook on low heat until most of the water has been absorbed.
- Steam the Rice
تم نسخ الرابطTurn off the heat, place a clean towel between the pot and the lid, and allow the rice to steam for a few minutes before fluffing with a fork.
- Caramelize the Onions
تم نسخ الرابطPeel and slice the onions as thin as possible. In a frying pan, heat 2 tbsp of butter and 1 tsp of vegetable oil. Fry the onions on low heat, stirring occasionally, until they become soft, golden, and caramelized.
- Get the Vegetables
تم نسخ الرابطPeel the carrots using a vegetable peeler to create thin strips (or ribbons). Set your frozen peas aside.
- Sauté the Topping Veggies
تم نسخ الرابطOnce the onions are done, remove them from the pan with a slotted spoon. Add 1 tbsp of butter to the pan, followed by the carrots, peas, and raisins. Cook on low heat for 8–10 minutes until the vegetables are tender. If the mixture seems dry, add 1–2 spoons of cooking broth from the chicken.
- Assembling the Dish
تم نسخ الرابطSpread the cooked rice evenly on a large serving plate. Arrange the chicken and potatoes on top, pouring half of the remaining cooking liquid over the dish. Next, layer the cooked vegetables and raisins, followed by the caramelized onions. Drizzle with the rest of the cooking liquid. Finally, sprinkle with pistachios and almonds for extra crunch and flavor. Serve warm and enjoy!