Afghan Pallow

Subscribe,Like, And Favorite

~Afghan Pallow~
~~~~~~~~~~~~~
4 cup long Basmati rice
3 fl oz canola oil
2 lb chicken leg or Lamb shank
3 med onion
1 spoon2 cube Knorr Boullion (yakhnee morgh)
1 tea spoon Garlic (( That's optional I use it cause I don't like the smell of Chicken))
1-2- tablespoon salt (( It depends on your taste ))
1 teaspoon Browning seasoning(For color)
1 teaspoon red paprika( For color)
1 teaspoon ground Cumin seed,1/2 teaspoon ground Cardamom
More Oil for baking it depends how much oily you like I use about 1/4 cup Oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
First choice -masala ((((Pallow masala:cinnamon, ground cumin and ground cardamom and clove (mekhak) Grind all the masala keep them in a jar I usually keep them in the freezer so the smell of masala stays fresh))))
Second choice (((Cumin seed and cardamom )))
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
((( I don't burn the sugar or onions to get that brown color for Pallow))) (((Please don't cook it like old fashionway it's unhealthy )))) For color I use Kitchen Bouquet Browning and Seasoning sauce and red paprika powder
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wash the Rice very well and soake in water for several hours
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
First add 3 chopped med onions and 3 fl oz of oil in a pressure cooker or a lrg pot on medhigh heat until lightly golden brown .Transfer the onions in blinder blinded well and leave it aside.Add the meat in the pot if it's Lamb meat or chicken add a half teaspoon garlic and salt stir well until both side of the meat is pinkish brown than add the onions,3cube bouillion,3-4 drop of Browning and Seasoning sauce, red paprika powder,1/2 teaspoon pallow Masala, stir for another 4 minutes add 1 cup water taste the flavor if you don't taste that salty flvor add more salt to it , let it cook until meat is soft and tender..The gravy sauce has to be med thick and you should see the oil on top,remove the meat from the sauce and set aside.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fill a Lrg-size pot halfway with water and bring to a rapid boil. Drain the rice well and add to the boiling water. Return to a boil and cook for 5 minutes. Test the rice—it should soft on the outside and still firm, but not brittle, inside. Strain the rice and rinse with tepid water. Drain well. Add drained rice back to the pot, and slowly pure the gravy sauce to the rice mix from the bottom first so you don't break the rice by mixing too much at the same time add 3 table spoon oil and more gravy and mix wel than put the meat in the center cover w/Rice spread some pallow masala all over. With the handle of a wooden spoon, poke five holes through the rice,cover top bake on 450degreese for 10-15 minutes than another 25-30 minutes on 350degrees..When you serve the pallow add rice on the the dish than add the meat in the center than more rice on top...Served w/Adfghani salata and torshi...

Category:

Howto & Style

Tags:

• cooking
• afghan
• food
• pallow
• rice
• and
• meat
• chicken
• shows
• kitchen
• recipe
• how
• to
• cook
• certain
• foods
• cuisine
• the
• dinner
• lunch
• breakfast
• resteraunt
• recipes
• easy
• restaurant
• vegetarian
• eating
• salad
• healthy
• beef

[FINlove1000]

Superrrrrrrrrrrr Pallao Ammmmmmmmmmmmmm niceeeeee

[theafghancuisine]

@FINlove1000 Thanks..:)

[Achekzai]

where is the resipe? 

[theafghancuisine]

@Achekzai its in the description u have to click view more

[privatezib]

wow this dish reminds me of being at home in Peshawer.

[fnasimi313]

More recipe please!!!! :)

[Achekzai]

@theafghancuisine thanks dear sis i will try to cook it. wish me luck.