Ainy Cooks
 

KABULI / AFGHANI PULAO

Afghani pulao or Kabuli pulao is a national dish of Afghanistan. Festivals and celebrations are incomplete without this rice dish. I am very fortunate that I have learned this recipe from an Afghani family. So I can say its an authentic recipe from Afghani kitchen. I have posted a duplicate recipe with different method and ingredients few years ago. You can check the recipe here: AFGHANI PULAO

 

INGREDIENTS:

Mutton / beef / chicken1 kg
Fresh Ginger paste1 tbsp
Saltto taste
Water for making stock3-4 cup or as needed
Onion1 medium
Oil1/2 cup (for making stock)
Almond1/2 cup
Raisins1/2 cup
Carrots3 large
Sugar 2 tbsp
Sella Rice 1 kg
Oil for frying nuts3-4 tbsp

METHOD:

  • In oil fry sliced onion till light brown. In meat add meat, garlic paste and salt.
  • Fry till color change and add water. Cover with the lid till meat tender.
  • Wash raisins and soak for 15 minutes.
  • In a pan add oil 1-2 tbsp. and fry raisins. Till they become double in size. Remove from pan and set aside.
  • In the same oil fry almonds (soak almonds in hot water for 15 minutes and remove skin). take them out.
  • Grate carrot or cut Julien, should be very thin. In  the same pan add carrots , 3-4 tbsp water and 2 tbsp sugar. Cook till soft and water dries completely.
  • In a pot add 2tbsp sugar and melt till brown color appear. Add meat stock  Approx 1 cup in it. Add cardamom powder and cumin powder in stock. Cook for few minutes.
  • Soak rice in water for 1-2 hours, boil in salted water till done.
  • Now add stock mixture on rice and mix well.
  • Spread meat, raisins, carrots on rice and let it simmer for few minutes.
  • Mix all and dish it out. Garnish with almonds and serve hot.

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