Afghani Zamarod Rice

Name: Afghani Zamarod Rice
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup basmati rice; 300 grams chicken; 1 small onion chopped; 1 teaspoon garlic paste; 1/2 tsp turmeric powder; to taste Salt; 2 tablespoons spoon oil; 250 grams spinach; For chaar masala (afghani pulao Masala); 1 teaspoon whole cumin; 5 green cardamons; 1 black cardamon; 1 teaspoon black pepper; 2 inches stick of cinnamon; 2 teaspoons butter

Shampa Das @cook_0205

Mumbai

#Non_Indian_Recipes
#goldenapron
Zamarod rice is Afghani green rice , it is healthy recipe with spinach , it is a very healthy way to incorporate spinach in the diet .

Shampa Das @cook_0205

Mumbai

#Non_Indian_Recipes
#goldenapron
Zamarod rice is Afghani green rice , it is healthy recipe with spinach , it is a very healthy way to incorporate spinach in the diet .

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Ingredients

45 minutes

2 servings

1 cupbasmati rice
300 gramschicken
1small onion chopped
1 teaspoongarlic paste
1/2 tspturmeric powder
to tasteSalt
2 tablespoonsspoon oil
250 gramsspinach
For chaar masala (afghani pulao Masala)
1 teaspoonwhole cumin
5green cardamons
1black cardamon
1 teaspoonblack pepper
2 inchesstick of cinnamon
2 teaspoonsbutter

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Steps

45 minutes

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