Hello, I wish you all the best. Hello, Atif Mahmood is back with another Pakistani Kitchen blog. This time, I'm creating something spectacular. Afghan chicken kebabs are going to be served. Served with truly delicious rice as well as a tasty sauce. Let me give you an example.
A brief description of the dish We'll begin with our chicken. Leave it to marinate for one day. marinate We're going to grill them after that. It begins with our lovely rice. With raisins and cobbly rice carrots After that, we'll have our beef with cooked with tomato sauce. green chili, onions, and fresh coriander. Oh yeah, you're going to love this. with no further delay.
To begin, grab a ball and fill it with plain yogurt. Next, add some smashed garlic; you can add more or less depending on your preference. Finally, add the spices; we'll start with red chili powder. 2 tablespoons of ground coriander. Just a teaspoon of cumin powder Paprika powder, 1 teaspoon Turmeric powder, 1 teaspoon A pinch of black pepper, a dash of salt, and a drizzle of olive or sunflower oil make this a really excellent blend. The color of this marinade is stunning, and it smells incredible. Now I'll add the chicken breast, which will be chopped into medium-sized cubes.Wash your hands and thoroughly combine everything.You could use chicken thighs or a combination of chicken thighs and breasts. It's not a problem; just give it a thorough stir and let it marinate overnight or for at least five hours. Okay, that looks amazing. I'm just going to put it in the fridge overnight, so that's how our chicken looks after a day of marinating. Grab a plate and these skewers as well.
Now, all you have to do is take a piece of chicken and begin threading it onto the skewers. You should have around five pieces total.Okay, very nicely marinated, exactly what we were looking for, got it
right here all right. So this one looks great. I know it's going to get messy, but don't worry about that. Grab another one. Like I said before, you don't have to use chicken breasts. You can use chicken thighs as well. It's not a problem. Now another thing you can do is you can also add onions or peppers, you know, along with this, but today I'm not doing that. Try to place them in between the chicken.
So grab your grill tray, and I'm going to start putting this chicken on there. It looks amazing, trust me, so I'm going to let them grill for about 25 minutes in between, turning them every six to seven minutes. I'm not sure if you can see it, but these are beautifully cooking. All you want to do is turn them around and make sure they cook from all sides okay.Look at that. You simply want to keep doing this until they're nice and golden brown on all sides, then brush them with a liberal amount of clarified butter to give them a great color and taste like our Afghan chicken kebabs.
So this goes back on the grill all right. For the rice, you want the heat to be around medium, so add in
around three big teaspoons of oil. That's one, two, and three all right. Toss in the onions and mix well; you only want a little color on these onions.You don't want them to get too brown, so cover them for a
few minutes to soften them up. Now check that the onions are getting nice and brown, not just light
brown. You can always add a splash of water to make sure nothing burns. So the onions have a nice
light brown color at this point. We're going to add in our ginger, garlic, and green chili paste that was already blended with some water, so that goes straight in or give that a mix.
Let's cook the rawness of this garlic. All right, ginger and green chili. So the ginger, garlic, and green
chili have a bit of color at this point. We're going to add in our ginger, garlic, and green chili paste that was already blended with some water, so that goes straight in or give that a mix. Let's cook.I've got some black cardamom, some green cardamom, cassia bark, bale leaves, and cloves here, so toss that in and mix it up. I'm also going to toss in our crushed spices here, so cumin powder, garam masala, black pepper, and salt goats. Add a splash of water to help deglaze the pan and ensure that nothing burns.
Now we're going to add the water for the rice. For every cup of rice, add one and a half cups of water, and then we're going to pour in our rice.We're going to cook this for an hour and a half because this is sailor basmati rice; if you're using regular basmati rice, it'll take about half an hour. Once you've finished soaking your rice, wash it and mix it up. We're going to cook this until there's some water left on the top; it's best if you cover it.
We just want to keep boiling this because there is still some water in there. I want to cook my carrots, so I'll just add them on top.So you don't have to mix this okay, just leave them on top because when we steam our carrots, they'll start cooking and it'll partially cook. Now what you want to do is throw in your sultanas on top just like so they'll steam up as well. If you don't like sultanas, don't worry, don't use them. It's not a problem all right. I'm just going to fluff it up and you can turn off the heat at this point.
Oh wow, look at that beauty. Beautiful, amazing. Just have a look at that beautiful rice. Amazing for the sauce. Add the tomatoes I've removed.acceptable So that's exactly what you're looking for. Add
some onions, green chili, fresh coriander, half a lemon juice, season with red chili paprika and a good
pinch of salt. Give this a really good mix. A mouth-watering sauce. Our beef afghan chicken kebabs are done. Just look at them so beautiful. Let's plate up our food. Let's start with that beautiful rice. Then add those beautiful afghan chicken cabbage on there. Amazing. Look at that looks so good.Let's try the
chicken with the rice and the sauce. Wow, everything is cooked to perfection. So so delicious. The
flavors are amazing and that beautiful rice along with those raisins and carrots, oh man, just look at this chicken perfectly cooked and perfectly seasoned. Oh man, look at this beauty. Hmm, one of the best
kebabs that you will ever eat along with the sauce and rice. Trust me. I hope you like it, guys.
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