Kabuli Mutton Pulao - Afghan style

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waivio_hivecooking2 months ago3 min read

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Dive into the rich flavors of Afghanistan with our Kabuli Mutton Pulao. This dish, synonymous with celebrations, brings together succulent mutton, fragrant spices, and aromatic basmati rice, making it an exotic treat for your taste buds.

Ingredients

🥄 ½ cup Ghee, Amul or any preferred brand
🥄 1 ½ cups Oil, Fortune or any preferred brand
🍃 1 Bay leaf
🌿 ½ inch Cinnamon stick
🧅 4 large Onions, sliced
🍖 1 ½ kg Mutton with bones
🧂 Salt
🌿 1 tsp Caraway seeds
💧 2-3 cups Water

🧄 5-6 Garlic cloves, grated
🥛 1 ½ cups Curd, beaten, Mother Dairy or any preferred brand
🌶️ 1 Green chili, chopped
🌑 ½ tsp Black peppercorns, crushed
🍃 2 tbsp Mint leaves, chopped

🧂 Salt
🌱 2 tsp Cumin seeds
🌿 7-8 Black cardamom
🍂 5-6 Cloves
🌿 1 inch Cinnamon stick

💧 ¼ cup Water
🍖 Cooked mutton
🥕 2 medium Carrots, peeled & cut into batons
🍇 2 tbsp Raisins
🌿 1 tbsp prepared Chaar masala
🍚 1 kg Sella basmati rice, soaked for 20 minutes, India Gate or any preferred brand
🌿 ¼ tsp Nutmeg, grated
💧 4-5 cups Hot water
🧂 Salt

🥕 4-5 medium Carrots, peeled & cut into batons
🍇 3-4 tbsp Raisins
🍞 Dough, for sealing

🍃 Mint sprig

Instructions

1- Cooking Mutton:

In a handi, heat the ghee and oil. Add bay leaf, cinnamon stick, and sliced onions. Sauté until the onions turn translucent.
Add the mutton, salt, and caraway seeds. Sauté until the mutton is browned.
Pour in the water, mix well, and cover with a lid. Cook for 35-40 minutes until the mutton is tender.
Set aside for layering.

2- Preparing Raita:

In a mixing bowl, combine grated garlic, beaten curd, chopped green chili, crushed black peppercorns, and chopped mint leaves.
Mix well and transfer to a serving bowl. Garnish with a mint sprig.

3- Making Afghani Chaar Masala:

In a pan, roast salt, cumin seeds, black cardamom, cloves, and cinnamon stick for 2-3 minutes until aromatic.
Grind the roasted spices into a fine powder using a mixer grinder. Keep aside.

4- Layering Pulao:

In a handi, place some water and add the cooked mutton evenly as the first layer.
Top with carrots, raisins, a sprinkle of chaar masala, and soaked sella basmati rice.
Add another layer of carrots, raisins, the remaining chaar masala, grated nutmeg, hot water, and salt.
Seal the handi along the edge with dough and cook on a low flame for 15-20 minutes. Turn off the heat and let it rest.

5- Final Touches:

Carefully remove the dough seal, fluff the rice with a fork, and transfer the pulao to a serving dish.
Garnish with a mint sprig and serve hot with the prepared raita.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Servings: 4
Calories per Serving: Approx. 780 kcal
Proteins: 45g
Fats: 45g
Carbohydrates: 70g
Equipment: