SLC23-W2 // "Afghan Cuisine"

What is new for you from the course, any spice or cooking technique or anything that you want to share?

From this course I learned a new method of preparation of pulao because normally being a Pakistani I love pulao and I have prepared it many times and this pulao is made in soup of chicken that I already made with same technique many time but sugar addition as a spice is really new as well as weird for me but first I thought then if I give a sweet taste to pulao them it will not at all tastes good.

More than this new thing for me was that I learned from course that in actual Afghan pulao we don't add any chilli or pepper because they people like minimal spices but here in Pakistan we like spicy foods so it was also new for me to cook without red or green chilli but it was not weird for me like adding caramelized sugar in pulao.

Is your local cuisine has any food that resembles with the shared recipe?

Yes definitely in my local cuisine I have prepared many times chicken pulao,beef pulao,mutton pulao and bong pulao and from all of them my most favourite is bong pulao which is prepared in my home only at Eid ul adha because it contains a lot of cholesterol and fat so my mother is health conscious that's why she avoids it in normal routine and let us enjoy it only at occasion of Eid ul adha and this pulao is made with soup of large bones of beef or mutton and separating bone marrow from their bones and it really gives a very juicy flavour to pulao.

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After bong pulao I love chicken soupy pulao which is prepared in same way as Afghan pulao but black pepper and salt are added in more quantity and green chilli is also added as well as one major difference in chicken soup pulao which is similar to Afghan pulao is that it don't have caramelized carrots and black raisins as ingredients and sometimes I also add some tomatoes in that chicken soup pulao.

_{Chicken soup pulao have most resemblance with Afghan chicken pulao recipe I have shared}

Make the afghani polaw by using the recipe given in course or which you like?Include your name tag with date in final presentationof recipe

Ingredients	Quantities	Pictorial demonstration
Chicken	400 grams
Rice	500 grams
Onions	1 medium to big size
Cumin	2 tea spoon
Black pepper,sugar,salt	1:1:1.5 tea spoon
Carrot	1 big size
Black raisins	2 table spoon

_{Ingredients we need for making Afghan pulao}

Take 6-7 table spoons oil or as your need in a pot	Add 1 big sliced onions in oil for frying

Add 2 tea spoon cumin in onions	Fry onion until they get onion brown

Add meat in fried onion and cumin	Add spices in chicken including 1 spoon of black pepper and 1.5 spoon of salt(sugar will be added in caramelized form at end and while frying black raisins and carrots)

See final look of chicken after frying it with spices in which I just added salt and a very little amount of black pepper	Add 2 glasses of water and cook chicken in water for 7-8 minutes at high flame

Chicken has been tender and fully cooked and seems how water is boiling	Take a plate and separate chicken from boiling water

Add rice in boiling water and this water is chicken soup basically as it contains chicken flavour	When there will be little water in rice then move on to next step

Take a frying pan and add 1 tea spoon of oil and 1 spoon sugar for caramelizing carrots and black raisins	Add carrots which are in sliced form and let them fry at low flame

Add black raisins in carrots Nd now let them fry until carrots look soft	See finally how these are looking after getting caramelised fully

Add meat in rice and then add caramelised carrots and black raisins over it as topping	After adding topping of caramelized carrots and raisins I just added half tea spoon caramelized sugar before covering it with a lid so that I may not feel sweet taste much so now I cover it with a lid for 10 minutes and let it cook at a very low flame

_{Final look of Afghan pulao}