Kabuli pulao , a commonly prepared rice delicacy in Afghanistan(hence the name ‘kabuli’) is absolutely delicious as it sounds. It is way too different from how we prepare pulao here in India. Slight changes have been made to the original recipe to make it my way.Do try it out!!!
Recipe for Kabuli pulao
Long grained basmati rice – ½ kg ( I have used Kaima rice )
Mutton – ½ kg
Bay leaves- 2
Sha jeera/ sajeerakam/caraway seeds– 1 tsp
Onion – 2 medium sized(chopped)
Ginger- 1 tbsp(crushed)
Carrot(grated) – 3/4 cup
Black pepper powder – 1-2 tsp
Garam masala – 1/2 tsp
Raisins – 1/4 cup(I have used black raisins)
Almonds – 1/4 cup
Pistachios- 3 tbsp(sliced)
Salt – As per taste
Oil – 50 g(Canola oil/sunflower oil)
Method of Preparation
In a pressure cooker add mutton pieces , garam masala,salt and pepper powder . Cook mutton for 4 whistles.
Now in a saucepan sauté heat oil. Saute all the dry fruits and reserve. Saute grated carrots in the remaining oil and drain it from oil.Add bay leaves and shah jeera to the remaining hot oil. Saute onions, ginger(crushed) to this.
Now open the pressure cooker and transfer the contents to another pot. add the sautéed mix, reserved rice and enough salt . Add enough water so that rice is perfectly cooked.
Now when the rice is perfectly cooked remove fom heat . add dry fruits and grated carrots and mix well.
The very delicious Kabuli pulao is ready to be served….