SLC23-W2 // "Afghan Cuisine"

Hello Steemit Friends :-ASSALAMU ALAIKUM

I am @rafi67
From Bangladesh

All praise is due to Allah.How are you all.I hope everybody are doing very well. Today I am engaged by Dear @suboohi Madam Learning challenge :- SLC23-W2 // "Afghan Cuisine." I want to participate in the learning challenge. I hope you all like my recipe . First of all I would like to thank @suboohi Madam for organizing such a beautiful global cuisine -Afghani Polaw cooking recipe . Let's start without further ado.

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Task-01

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

To be honest, this Afghani Polaw cooking course is completely new to me. I have seen many videos of this Afghani Polaw on my phone. After watching the video, I really wanted to eat this item. But I never thought that I would make this recipe today. I liked many things about this course. Among them, I learned today that such a beautiful meat can be cooked with oil, onion, salt and cumin. However, I think it is not bad to add ginger and garlic paste to enhance the taste of the cooking. And a few raw chilies can make the food a little spicy. But it depends on the spicy taste. Today I also learned for the first time that such a beautiful mixture can be made with sugar and oil. However, using ghee instead of oil would have made it tastier. Another thing is that the meat pieces are a little smaller so that the meat cooks faster. Finally, I want to say that I got a lot of pleasure from cooking Afghani Polaw and it was also very tasty to eat.

Task-02

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

Biriyani and polaw are very famous in our Dhaka city(Bangladesh) . However, we do not have such polaw in our Dhaka city. But it has some similarities with our Dhaka city's Kachchi Biriyani . For example, like Afghani polaw and Kachchi Biriyani both are uses basmati rice. However, our country's cuisine is spicy. On the other hand, Afghani polaw is not so spicy in cooking. Here we use raisins paste. On the other hand, Afghani pulao is given whole raisin. Our local polaw also uses many things in cooking. Such as many kinds of spices, milk, ghee, sour curd and many more. However, Afghani pulao does not use so many things. Finally, I will say that this Afghani polaw recipe has some similarities with Kachchi Biriyani among our local cuisine.

Task-03

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.

Okay! Now I will share my Afghani Polaw cooking recipe. We are two members in the house. So today I cooked Afghani Polaw for both of us. It took me approximately 2 hours to cook. Because I am not used to cooking normally. So now let's discuss how I cooked Afghani Polaw.

Necessary Ingredients :-

Ingredient	Quantity
Basmati rice	250 gm
Beef	350 gm
Onion	4 Small sliced
Salt	1 tbsp
Shahi cumin	1 tbsp
Oil	4 tbsp
Carrots	2 tbsp
Raisins	2 tbsp
Sugar	1 tbsp
Ginger paste	1 tbsp
Garlic paste	1 tbsp
Green chili	3-4 pieces

Special Note:-
I have added extra ginger and garlic paste here to remove the smell of the meat and cook it quickly and I have added green chili for a little spiciness.And i could not find out black raisin in our local market. That's why i bought White raisin.
Making Process :-

Step -01
In the first step, I washed the meat and basmati rice well. Then I soaked the basmati rice in water so that it would cook quickly and I marinated the beef with ginger and garlic paste for 15 minutes. As if the spices penetrated the meat a little.

Step -02
I put oil in a cooking pot. When the oil was hot, I added onion and green chili. After 1.5 minutes, when the onion turned a little brown, I added the marinated beef. Then I added salt and Shahi Jeera.

Step -03
After mincing the meat for about 5 minutes, I added a little hot water. And in this way, I cooked the beef for 1 hour and 15 minutes on low heat. After cooking the beef, I kept only the meat pieces in a pot.

Step -04
At this stage, I boiled the basmati rice in a separate pot for 15 minutes to 50% soft.

Step -05
In another pan, I lightly fried the carrots and raisins with a mixture of oil and sugar.

Step -06
Now I took a little water in the same pot in which I cooked the meat. Then I added the pre-cooked basmati rice. Since the basmati rice is pre-cooked, I took less water.

Step -07
When the rice is 80% cooked, I added the meat and finally added the carrot and raisins mixture. And I put the lid on the pan and cooked it completely on low heat. And finally, I finished my cooking well.

Now cook done and it's time to serve and eat.

Final presentation

I ate Afghani Polaw with great pleasure because it was very tasty. But my wife couldn't eat much because my wife is pregnant. Which made me very sad.This is the first time I cooked something and my wife couldn't eat it. No problem, I'll cook it for her in the future.

Task-04

Share the cooking expenses of the recipe in steem and in your local currency

Today I had to buy basmati rice, beef, cumin, carrots and raisins from outside to cook this Afghani Polao. Rest of the ingredients were already at home.

Price in Local and Steem :-

Ingredients	Quantity	Price in Local	Price in Steem
Basmati rice	250 gm	68 TK	3.58 Stm
Beef	350 gm	262 TK	13.79Stm
Sahi cumin	One Packet	20 TK	1.05 Stm
Carrots	200gm	10 TK	0.53 Stm
Raisin	One Packet	20 TK	1.05 Stm

I made total market - 380 Taka = 20 Steem. The price of Basmati rice and Beef is a bit higher in our Dhaka city (Bangladesh). Because our country is currently experiencing high inflation.

I invited - @azad45 @razali1 @mdpolasmia

All photo captured by my Realme C35 Phone

I finally thank you @suboohi Madam again for teaching such a beautiful recipe. I look forward to next week. For any of your new cooking recipes. I hope that through your weekly training I can learn the global cuisine of different countries.