Part 1: Soaking Rice:

Cup of Yum
1. Place the rice in a bowl and add water.
2. Using your hands, gently wash the rice. You’ll notice dirt and impurities rising to the surface.
3. Drain the water and repeat this washing process three times to ensure the rice is thoroughly clean.
4. After washing, let the rice soak in water. For sella rice, soak for a minimum of 1 hour (the longer, the better). For basmati rice, soak for 15 to 20 minutes.
5. The washing process remains the same for both Sella and Basmati rice.

Part 2: Making the Broth :

1. In a large pan, heat ½ cup of ghee, ensuring it coats the entire pan to prevent sticking.
2. Add the thinly sliced onions and sauté over medium heat until they turn golden brown.
3. Continuously stir the onions to ensure they are evenly browned and don’t burn.
4. Add 1 teaspoon of ginger garlic paste and sauté for a couple of minutes until it is also slightly golden and the raw smell disappears.
5. Now, add 1 teaspoon of zeera, ½ teaspoon of cloves, ½ teaspoon of whole black pepper, and 5 cardamom pods. Saute them well until a fragrant aroma emerges.
6. Add the chicken pieces and sauté until they change colour. Season with 1 teaspoon of salt, adjusting to your taste.
7. Pour in 2 cups of water and mix well.
8. Add 1 teaspoon of sugar and cover the pan. Let it cook on low heat for 30 to 40 minutes. If using mutton or beef, you may need to cook for 2 hours for tenderness.
9. . Let this simmer for a few minutes till the chicken is tender and the broth is ready.
10. Add the soaked rice and mix well, ensuring the rice is evenly coated with the flavorful broth. Cook for 4 to 5 minutes until the water starts to reduce and bubble around the edges of your pan.
11. Reduce the heat to low and cover the pan. Let it steam for an additional 5 minutes. This steaming process helps all the flavours to merge together.
12. After about 10 minutes of steaming, ‘dum’ check the rice. If they are done, the dish is ready!

Part 3: Garnishing Process for Afghani Pulao:

1. In a separate small pan, heat 1 teaspoon of ghee over low heat.
2. Add 1 teaspoon of sugar and stir continuously until the sugar melts and starts to caramelize.
3. Once the sugar caramelizes, add sliced carrots and raisins to the pan. Mix well to coat them with the caramel.
4. Cook the carrot and raisin mixture for a few minutes until the carrots become tender and slightly caramelized and the raisins have swollen up from the heat.
5. Turn off the flame, and this sweet and fragrant garnish is ready.
6. Add it on top of the rice. You can add it when you are serving, or you can mix it in with the rice.