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Home Dish Kabuli/afghani Pulao😋💛🍲

Kabuli/afghani Pulao😋💛🍲

Name: How to cook Kabuli/afghani Pulao😋💛🍲 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

Saba Butt

Kabuli/afghani Pulao😋💛🍲

#cpl #zafran Kabuli Pulao is an Afghani delicacy which is made of mutton and rice. The Pulao is rich in flavour due to the dry fruits that are added on top. The mutton stock added while cooking the rice also enhances its taste. It is a complete meal in itself and can be prepared for lunch or dinner.

Ingredient

Food ration :

6-7 servings

Cooking time :

2 hours

1.5 kg

mutton mix boti

black cardamoms pods

8-10

garlic cloves

1 tbs

coriander seeds

5-6

cloves

green cardamom pods

bay leaves

medium onion roughly sliced

1 tbs

black pepper corns

1 tbs

cumin seeds

cinnamon sticks

2 tsp

fennel seeds

5 glass

water/as required

1 tbs

salt

1 kg

Sella rice/basmati

onions sliced

1 tbs

ginger garlic paste

4-5

green chillies

1/2 cup

yoghurt

3/4 cup

oil

bay leaf

1 tsp

whole spice powder

carrots jullien cut

3 tbs

sugar

1/2 tsp

green cardamom powder

Cooking instructions

* Step 1

Firstly soak the rice for 4 -6 hours

* Step 2

Add all the ingredients for the yakhni to a pot and cover with enough water to submerge all the meat. Bring to a boil and then cover, simmering for 1.5-2hrs, till the meat is tender but not falling off the bone. Keep checking after the 1.5hr mark to get till the right doneness.

* Step 3

Meanwhile, in a pan heat 3-4tbsp of oil and add your julienne-cut carrots. Saute these on medium heat for 5 minutes, till they are tender and then add the raisins. Cook for an additional 5 minutes, till the raisins begin to swell up. FInally, add 2tbsp of sugar and green cardamom powder the lightly crushed nuts and cook for just a minute. Turn off the heat

* Step 4

Drain the water and set aside

* Step 5

When the mutton is tender, strain out the liquid stock using a colander and discard the whole spices. Reserve the stock.

* Step 6

In a heavy based pot, heat oil and add 3 thinly sliced small onions and 1tbsp cumin seeds. Saute this on medium-high till the onions become lightly brown. The darker the onions become, the darker the rice will be. I prefer my Kabuli Pilau to be a light shade of brown, therefore I sauted my onions this much. You can saute them more if you prefer a darker shade.

* Step 7

Once the onions are to your desired colour, add ginger garlic paste fry for 1 minute. add the mutton from the stock.add yoghurt and Saute for 5-8 minutes.

* Step 8

Add the mutton stock whole spice powder and salt let it boil

* Step 9

Cook on high heat till the water begins to boil and then reduces, until there is very little water left in the pot. Stir once or twice using a 'panja', being careful not to break any rice pieces. add carrots and dry fruits and put on dum dor 10 minutes.

* Step 10

To serve, plate the rice on rice platter, add the chunks of mutton so they are at the top and on full display and scatter with raisins, nuts and carrots.enjoy