Home
Ingredient
Afghani (Mutton) Kabuli Pulao or Nawabi Pulao
Introduce
Chef :
Anamika BanerjeeAfghani (Mutton) Kabuli Pulao or Nawabi Pulao
A unique recipe from the land that’s not only derived its very name geographically but also from the Chickpeas/Garbanzos/Hummus Beans or simply the ‘Kabuli Chana’ what it’s broadly known as & that, what’s been used in this dish- has made its immensely flavourful, delectable & healthy yet keeping it absolutely a quick, easy & comparatively far more simplistic & humble too, devoid of any extravagant spices & masalas or similar.
It also, does rightly & adorably complement each other in its contributions, to actually help this dish well derive the correct form of its very name KABULI PULAO…!!!
Ingredient
Food ration :
2-3 ServingsCooking time :
30-35 mins. Pre
as per taste
Salt: To be used in 3 Batches, altogether
1 tbsp
Cumin Seeds
1/2-1 tsp
Whole Black Peppercorns
1 Cup
Onions: Finely Sliced
1 tbsp
Ghee
1 tsp
Rose Water
2 tsp
Kewra Water
Cooking instructions
* Step 1
Firstly: Soak the Kabuli Chana/Chickpeas post washing well with some salt for at least 8-9 hrs time, Overnight is the best-
Wash the Mutton well & set aside by applying some salt to it
* Step 2
Wash & Soak the Rice in clean water for about 20-30 mins time, cover & set aside for its later use- Add in a Pressure Cooker/Pan- The mutton pieces, soaked Chickpeas, cumin seeds, black peppercorns, black cardamoms, salt, turmeric & red chilli powders (if using), ghee- Mix everything well together once, close the lid & pressure cook until 4-6 whistles (mine took 5) approx. as it may vary hence you may take your own call basis your own experience
* Step 3
👇🏻👇🏻👇🏻
* Step 4
👇🏻👇🏻👇🏻
* Step 5
👇👇👇
* Step 6
👇👇👇
* Step 7
While, that’s getting cooked- We need to prepare get ready with our next components for this very dish- For that, heat up another frying pan over the medium flame: Add in the ghee & then throw in the sliced onions to it & sauté until they’re tender & translucent- In goes the sliced tomatoes & some more salt in it to hasten the process of sautéing the same
* Step 8
Next, add in the puffed up rice post soaking & straining them to the pan now & continue sautéing along with the onions-tomatoes mushy mixture & exactly that’s how it should be at this stage- Increase the heat to the high & continuously keep stirring until the entire moisture from this mixture is absorbed
* Step 9
Now, mix this mixture with the well cooked rice & kabuli chana (checkout correctly, if that’s been well cooked by checking on a couple of the mutton pieces & the chickpeas both)- Time to add in the same to the onions mixture & mix everything well together until nicely combined & well blended- Adjust the seasonings if that’s required, at this point
* Step 10
Cover it with its whistle on & cook it for just one whistle, shut off the flame & release the vapour inside by lifting up the whistle vent with a spatula for sometime- Alternatively, you can also choose to cook the same on the Dum over the lowest possible heat until the rice is well cooked- Remember, rest all other ingredients are already cooked nicely- It’s just the Rice to be set in along with the rest cooked items of the very recipe
* Step 11
In the interim: Let’s prepare the Carrots-Raisins toppings for the dish to finish it off absolutely, garishly- For that, let’s heat up a small pan over the medium flame- Add in some more ghee & then, gently sauté the very julienned carrots & the light brown raisins until they puff up nicely & the raw smell from the carrots are gone- Post the Rice is done & our Pilaf is ready, pour in this toppings layering over its top- Turn off the flame now
* Step 12
Close the lid back for another 5-6 mins time- Then, very gently take out the mutton pieces first without breaking the rice grains & very carefully & layer the Pilaf on the mutton pieces- Transfer it to a separate plate/dish/platter- Garnish it your own way and just relish this unique dish to the core with/without any other condiment of your choice- However, it’s better had as is with some pickles or some raita as its suitable condiments
Note: if there is a photo you can click to enlarge it
Tag
Light Healthy
For the Mutton Stock: Mutton on Bones
Salt: To be used in 3 Batches, altogether
Kabuli Chana/Chickpeas: Washed & Soaked Overnight
cumin seeds
Black Cardamoms: Gently Split
Ghee: Optional at this stage however I always prefer it
Turmeric: Optional (Ideally it’s not used in it)
Red Chilli Powder: Optional (Again it’s my own call)
whole black peppercorns
For the Pulao (Rice): Basmati Rice or Any Long Grains
Onions: Finely Sliced
Fresh Tomatoes: Finely Sliced
Ghee
Oil: For Gently Sautéing the Carrots-Raisins Toppings
Raisins (Light Browns & not the Black Ones)
rose water
Kewra water
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Similar dishes
Copyright © 2024 Cookcic