Name: Afghani Pulao Recipe
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: Afghani
Ingredients: Salt to taste; 2 medium onion chopped; ½ cup raisins; 4 ½ cup hot water; 3 minced garlic; ¼ teaspoon cinnamon powder; 3/4 tablespoon garam masala; 1 teaspoon cumin powder; 1 ½ cup parboiled basmati rice; 4 chicken thighs (skinless); 3 carrots cut into julienne; ½ cup California Walnuts; 1/3 cup oil + three tablespoon to fry carrot (walnuts, and raisins); ½ teaspoon cardamom powder (optional)

Afghani Pulao Recipe

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By: Muna Kenny (via Munatycooking)

Original Publish: Sep 10, 2016

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 50 mins

Yields: 4

Instructions

Wash and rinse the rice 4 times. Soak it in water and leave aside for at least 30 minutes.
In a saucepan, add oil and fry the onion until brown in color. Drain onion from oil and add to a blender. Add three tablespoon water to the onion and blend until smooth. Keep aside.
In a large pan, add the remaining oil from the onion and when hot add the chicken thighs.
Brown the chicken thighs from both sides. Add the onion, garlic, salt, and spices. Mix well.
Add 1 1/2 cups of hot water, let the mixture simmer until the chicken is cooked. When around ¼ cup water is left in the pan, remove the chicken and keep aside.