The chicken in this classic Pakistani pulao recipe cooks in a spicy stock which is then used to flavour the rice. To make the ... When they begin to pop and turn brown, add the onions, ginger ...

Afghani Chicken Pulao is a flavorful and aromatic dish perfect for Ramadan, offering a balanced mix of protein, rice, and spices ... Add the seasoned chicken and brown it on all sides.

To begin this dish, start by washing and soaking your rice for about 20 minutes. This helps the grains cook evenly and remain ...

It depends on your mood and what your goals are. Simple form, you want to have rice, use brown rice -- or a low-carb cauliflower rice -- the key is marinade," he said of creating a flavorful base ...

Remove partially cooked chicken from pot and set aside. Pour stock into the same pot and bring to a simmer. Add rice to pot with sautéed vegetables and spices. Stir to coat and pour in simmering ...

Wash the rice in warm to hot water and leave to soak ... a large pan filled with 400ml/14fl oz hot water (you can use some chicken stock instead of the water to give more flavour if you prefer).

Chicken seekh ... of this pulao recipe. Meanwhile, heat oil in a pan and add whole spices (cardamom, cinnamon, black pepper and bay leaf). Wait and let them splutter. 3. Once done, add sliced onions ...