Kabuli Pulao (Afghani Pulao)

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waivio_hivecooking2 months ago3 min read

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Kabuli Pulao, a classic Afghan dish, is a flavorful and aromatic rice dish adorned with tender meat and sweet garnishes. This traditional recipe is perfect for family gatherings or festive occasions, offering a delightful balance of spices, meats, and sweet raisins.

Ingredients

🛢️ 1/2 cup cooking oil
🧅 1 medium onion, sliced
🍖 500 g mutton
🧄 2 tbsp garlic paste
💧 4-5 cups water
🧂 2 & 1/2 tsp salt
🍬 2-3 tbsp sugar
🍲 1 cup mutton stock
🌿 1/2 tsp green cardamom powder
🌶️ 1/2 tsp whole spice garam masala powder
🥕 1 cup julienned carrots
🍇 1/4 cup black raisins
🍚 600 g parboiled rice with 1 tsp salt
🌿 1 tsp green cardamom powder for assembling
🌶️ 1/2 tsp whole spice garam masala powder for assembling

Instructions

1- Cook the Mutton:

In a large pot, heat 1/2 cup oil over medium heat. Add sliced onions and fry until light brown.
Add mutton pieces and sauté briefly.
Incorporate garlic paste, cooking until the meat changes color.
Pour in 4-5 cups of water and add salt. Cook until the water reduces by half and the mutton becomes tender.
Remove the mutton from the stock and set both aside.

2- Prepare the Stock:

Reduce the remaining stock to approximately 1-1/2 cups and strain, setting it aside.
In a separate frying pan, caramelize 2-3 tbsp of sugar over low flame.
Add the reduced mutton stock and combine well.
Stir in 1/2 tsp whole spice powder and 1/2 tsp green cardamom powder. Set aside.

3- Prepare the Toppings:

In a wok, heat 3 tbsp oil and fry an additional medium-sized sliced onion until light brown.
Add the boiled mutton and fry for 3-4 minutes. Set aside.
In another frying pan, add 2 tsp oil and julienned carrots. Sauté lightly.
Incorporate 2 tsp sugar and stir until dissolved.
Mix in the black raisins and set this mixture aside as well.

4- Assemble the Kabuli Pulao:

In a large pot, place a layer of parboiled rice, spreading them evenly.
Drizzle the prepared mutton stock over the rice.
Sprinkle with an additional 1 tsp green cardamom powder and 1/2 tsp whole spice powder.
Top with the fried mutton and finally the carrot and raisin mixture.
Cover the pot with a thick cloth followed by a lid to seal it tightly.
Simmer on low flame for 10-15 minutes to let the flavors meld.

5- Serve:

Garnish with the carrot and raisin mixture and optionally with blanched almonds before serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: Approximately 450 kcal per serving
Proteins: 24g
Fats: 20g
Carbohydrates: 46g
Equipment: