Kabuli Pulao recipe | Step by step method to prepare Afgani Pulao

Gems Gems, April 1, 2017

Qabuli palaw / Kabuli pulao,  prepared using Goat,  lamp or chicken as the main ingredient. Kabuli palaw is the national dish of Afghanistan. Here long Grain basmati rice mixed with carrot, lamp and raisins. The long grain rice, cooked in a brothy sauce imparts a bron colour to the pulav. It is then baked in an oven and mixed  with raisins, orange peel  pistachios or almonds.This dish is famous in Saudi Arabia asd is know as roz Bukhari.

You can also check other recipes like  Mutton Yakhni Pulao, Shrimp Pulao and Garam Masala.

 

Kabuli pulao

Kabuli pulao

Kabuli Pulao
 
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Serves: serves 4 to 5
Prep time:
Cook time:
Total time:
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Kabuli Pulao is a succulent blend of palatable and sweet, the subtle sweetness of the fried crunchy carrots and sweet fluffy raisins adds an oomph to the mild salty blend of rice and meat, while the taste and appearance of almonds, cashews and pistachios bring a regal touch to the dish that is unique in texture and taste.
Ingredients
  • 1 kilogram of goat meat or mutton or chicken
  • 2 medium sized onions
  • 1 teaspoon Ginger
  • 1 teaspoon garlic
  • 2 teaspoon black cumin
  • ½ cup of oil
  • Salt as per requirement
  • 1 teaspoon of Garam Masala
  • 2 mugs of rice.
  • ½ cup raisins sliced
  • ½ cup almond sliced
  • 3 medium carrots grated
  • ½ cup cashews sliced
  • ½ teaspoon sugar
Instructions
Preparing masala
  1. In a big pan add enough oil, meat, garlic and Ginger. Fry this for a few minutes. Now add sliced onions and saute until the meat is slightly brown in colour. Now add Garam masala, black cumin and salt.
Preparing meat and rice
  1. Now add around 8 mugs of water into the pan.
  2. Add meat into it and close with the lid.
  3. Cook the meat in low to medium flame until it is tender.
  4. Add enough water if necessary.
  5. After cooking the water should be reduced to half the quantity of the earlier input.
  6. Add quarter cup of raisins, Add quarter cup of cashews and Add quarter cup of almond into the stock.
  7. Next step is to add the rice into it. Close with a lid so that the rice get cooked properly and thus a thin layer of stock remain on the top.
  8. Now the rice is cooked properly.
Baking and garnishing
  1. Transfer the whole prepared rice and meat into a dish for baking. Bake it in an oven in low to medium heat for around 20 to 30 minutes.
  2. Meanwhile in a frying pan and 2 tablespoons of oil and sugar grated carrot and the remaining almond Cashew and raisin into it and fry.
  3. the rice is best properly add the about ingredients to garnish. You can serve it hot along with a raitha, green chutney, Papad and Achar

 

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