Afghani Murgh Pulao

Ingredients:

• Chicken Boneless (cubed) 300g
• Boiled Chickpeas 100g
• Onion (sliced) 1
• Salt to taste
• Rice 300g
• Butter 3 tbsp
• Bay leaves 2
• Black Peppercorns 6
• Saffron a pinch
• Carrot (chopped) 1
• Dark Raisins 2 tbsp
• Pistachios (blanched) 2 tbsp
• Almond (blanched) 2 tbsp
• Fried Onion 2 tbsp
• Black Cumin Seeds 1 tsp

Cooking Directions:

• Place carrot, almond, pistachio, raisin and chicken pieces, onion and hot water in a large pot.
• Boil it for 10 to 15 minutes.
• Add salt to taste.
• Remove chicken, reserving stock and discard onions. In a deep pan, add butter, black cumin, black pepper, and bay leaf, stir then add chicken and fried onion.
• Add the dry fruit, carrot, and stock water.
• Cook all of them till boiling point then add soaked rice, cover the lid and let it cook till done.
• Add in the chickpeas. Check the consistency, add saffron water and cover and cook.
• Garnish with coriander leaves.
• Serve hot.