Are looking for a afghani zamarod rice recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious afghani zamarod rice should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of afghani zamarod rice, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare afghani zamarod rice which is delicious as long as you know the trick and how to make this dish you can be serving special.

Ingredients and seasonings required in make

1. Prepare 1 cup basmati rice
2. Prepare 300 grams chicken
3. Prepare 1 small onion chopped
4. Use 1 teaspoon garlic paste
5. Prepare 1/2 tsp turmeric powder
6. Prepare to taste Salt
7. Prepare 2 tablespoons spoon oil
8. Take 250 grams spinach
9. Prepare For chaar masala (afghani pulao Masala)
10. Prepare 1 teaspoon whole cumin
11. Use 5 green cardamons
12. Use 1 black cardamon
13. Take 1 teaspoon black pepper
14. Prepare 2 inches stick of cinnamon
15. Take 2 teaspoons butter

Spinach is very nutritious green. this is the perfect way to add some greens. PICK UP ORDERS If you like to order pick up click on the the 'delivery" option at the top of this menu and change to "pick up". From Farm to Table we bring you the "Best Kabob in Great Falls." We also Deliver to Great Falls, Herndon, Reston, and McLean. In times gone by, royal Afghan households committed much time to the invention and preparation of elaborate rice dishes, as evidenced by the plethora available in Afghanistan today..

How to make Afghani Zamarod Rice:

1. In a nonstick pan put very little water and add the spinach leaves, cover and cook until it becomes soft. Cool it
2. In another pan add rest of the oil and chopped onion and garlic paste saute until translucent and add chicken pieces sau`te for some time, add cumin powder and salt and turmeric powder and saute for some time and add 1 cup water, cover the pan and let the chicken pieces be tender
3. After the chicken is tender remove it from the broth, sieve the broth
4. Add the sieved broth to the boiled spinach in the mixer jar and make a smooth paste
5. Take all the ingredients for chaar mashala and make powder out of it and take one tablespoon from it.
6. Wash the rice and soak for half an hour and in a pan boil the rice with salt till it is 80% done
7. In a large pan add 1 teaspoon butter add the boiled rice add spinach paste boiled chicken pieces and 1 tablespoon chaar masala and 1 teaspoon butter. Mix very lightly, cover the pan with a cloth and the lid so that no steam come from it, keep it for 10 minutes in slow flame.
8. Your zamarod is ready to serve
9. Done and ready to serve!

To make zamarod palaw, spinach is added before the dish is baked, resulting in a rich emerald. Seal pressure cooker lid and turn heat to high. It's an ethinic Afghan dish and served in most city centres. Zamarod welcomes guests to dine in, take out, or have a meal on their patio. They have upscale wines and spirits available at their bar.

I say thank you for reading the recipe that we convey on this page. hope we Congratulations enjoy