Easy Student Special Afghani Chicken Pulao Recipe

Afghan Chicken Pulao Piquant Post

WEBSep 16, 2020 · Simmer chicken ~15 mins. Meanwhile, preheat oven to 350 deg. Once onions are golden, add tomato paste, 3 cups of broth, garlic, …

1. First, prep all fresh ingredients. Heat a large oven- proof skillet or dutch oven on Med-High. Add ghee / butter and onions and cook for ~15 mins until golden brown (do not burn them). Stir occasionally.
2. While the onions cook, add 4 cups of water to a large pot and bring to boil. Add rice and parboil for 6 mins. Drain and strain rice in a colander or wire strainer. While rice is boiling, heat a skillet on Med-High and add olive oil. Season chicken then add to pan and sear for 5 mins. Reduce heat to Med-Low, flip the breasts, add 1 cup chicken broth then cover. Simmer chicken ~15 mins. Meanwhile, preheat oven to 350 deg.
3. Once onions are golden, add tomato paste, 3 cups of broth, garlic, Garam Masala, saffron, salt, and (drained) rice to the onions. Stir to combine. Place skillet with rice/onion mix into oven & cook for 45 mins.
4. When the chicken is done, remove from heat until safe to touch, reserving broth. Place on a cutting board and using 2 forks, shred chicken and set aside. With about 10 mins left of cook time for the skillet, add reserved broth, carrots, raisins, almonds to the rice skillet in the oven and finish cooking. Remove skillet from oven, stir in chicken & top with cilantro.

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