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 / chicken | 1 kg |
| Fresh Ginger paste | 1 tbsp |
| Salt | to taste |
| Water for making stock | 3-4 cup or as needed |
| Onion | 1 medium |
| Oil | 1/2 cup (for making stock) |
| Almond | 1/2 cup |
| Raisins | 1/2 cup |
| Carrots | 3 large |
| Sugar | 2 tbsp |
| Sella Rice | 1 kg |
| Oil for frying nuts | 3-4 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.
