Pallow Afghanistan

Pallow Afghanistan Video Clips.

Sign up and preferred ~ ~ HOW Afghan Pallow med ~~~~~~~~~~~~~ 4 cup basmati rice 3 ounces canola oil down 2 pounds chicken thighs or lamb shank 3 Knorr bouillon cubes 1 onion spoon2 ( yakhnee morgh) 1 teaspoon garlic ((This is optional, I use it because I do not like the smell of chicken)) 1-2 - tbsp salt ((Depends on your taste)) 1 teaspoon seasoning Browning (for color) 1 teaspoon red pepper (for background color) 1 teaspoon ground cumin 1 / 2 teaspoon cardamom more oil for cooking, depending on howwhat is fat, I like more than 1 / 4 cup oil ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~ ~ First use dial-Masala ((((Pallow masala: cinnamon, cardamom and cumin to ground and ground cloves (mekhak) Grind all the masala keep in a jar in the freezer will usually keep the smell of fresh masala))) ) second choice (((cumin and cardamom))) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (((I do not burn sugar or onion, brown for Pallow to get))) (((Please do not boil it as old Fashionwayunhealthy)))) For color I use Kitchen Bouquet Browning and seasoning sauce and chili powder ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wash the rice well and soak in water for several hours before adding ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 3 and med chopped onions 3 ounces of liquid oil in a pressure cooker or a pot on fire medhigh LRG, brown. Transfer the onions mixed in well and leave the meat in the pot blind aside.Add when the lamb or chicken, add half a teaspoon of garlic...

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