Kabuli/afghani Pulao😋💛🍲

Name: Kabuli/afghani Pulao😋💛🍲
Total time: 7200 s
Yield: 6-7 servings
Cuisine: Pakistani
Ingredients: 1.5 kg mutton mix boti; 2 black cardamoms pods; 8-10 garlic cloves; 1 tbs coriander seeds; 5-6 cloves; 8 green cardamom pods; 2 bay leaves; 1 medium onion roughly sliced; 1 tbs black pepper corns; 1 tbs cumin seeds; 2 cinnamon sticks; 2 tsp fennel seeds; 5 glass water/as required; 1 tbs salt; 1 kg Sella rice/basmati; 2 onions sliced; as per taste salt; 1 tbs ginger garlic paste; 4-5 green chillies; 1/2 cup yoghurt; 3/4 cup oil; 2 bay leaf; 1 tsp whole spice powder; 1 tbs cumin seeds; 2 carrots jullien cut; 3 tbs sugar; 1/2 tsp green cardamom powder; Raisins as per taste; black raisins as per taste; cashew nuts as per taste

Saba Butt @sabakafoodistan

Lahore

#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.

Saba Butt @sabakafoodistan

Saved

Ingredients

2 hours

6-7 servings

For stock
1.5 kgmutton mix boti
2black cardamoms pods
8-10garlic cloves
1 tbscoriander seeds
5-6cloves
8green cardamom pods
2bay leaves
1medium onion roughly sliced
1 tbsblack pepper corns
1 tbscumin seeds
2cinnamon sticks
2 tspfennel seeds
5 glasswater/as required
1 tbssalt
for the rice
1 kgSella rice/basmati
2onions sliced
as per taste salt
1 tbsginger garlic paste
4-5green chillies
1/2 cupyoghurt
3/4 cupoil
2bay leaf
1 tspwhole spice powder
1 tbscumin seeds
for carrot topping
2carrots jullien cut
3 tbssugar
1/2 tspgreen cardamom powder
Raisins as per taste
black raisins as per taste
cashew nuts as per taste
Almonds as per taste
Pistachios as per taste

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Steps

2 hours

1

Firstly soak the rice for 4 -6 hours
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.
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
4

Drain the water and set aside
5

When the mutton is tender, strain out the liquid stock using a colander and discard the whole spices. Reserve the stock.
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.
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.
8

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