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Take a large pot and add the 100g of flour.

Gradually whisk in the 250ml of milk until no lumps remain, creating a smooth paste.

Add the 500ml of water to the pot and stir to combine.

Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook for 30 minutes, allowing the mixture to thicken slightly.

Add the 500 grams of chicken to the pot. Stir well to ensure the chicken is submerged in the liquid.

Continue to cook for an additional 20 minutes, or until the chicken is thoroughly cooked through and tender.

While the chicken is cooking, prepare the rice according to package instructions. You will need enough rice to serve with the Kabuli Pulao.

Serve the Kabuli Pulao hot, accompanied by the prepared rice.


Take a large pot and add the 100g of flour.

Gradually whisk in the 250ml of milk until no lumps remain, creating a smooth paste.

Add the 500ml of water to the pot and stir to combine.

Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook for 30 minutes, allowing the mixture to thicken slightly.

Add the 500 grams of chicken to the pot. Stir well to ensure the chicken is submerged in the liquid.

Continue to cook for an additional 20 minutes, or until the chicken is thoroughly cooked through and tender.

While the chicken is cooking, prepare the rice according to package instructions. You will need enough rice to serve with the Kabuli Pulao.

Serve the Kabuli Pulao hot, accompanied by the prepared rice.
