Afghani – Kabuli Pulao

Afghani – Kabuli Pulao

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Ingredients:
Kabuli/Afghani Pulao
Kabuli/Afghani Pulao
  • Rice – 3 cups
  • Beef/lamb/mutton – 1 kg, Cubed
  • Onions – 2, large (chopped)
  • Cumin seeds – 1 tsp
  • Cloves – 1 tsp
  • Black pepper – 1 tsp, whole
  • Salt: to taste
  • Carrots – 2, (medium, grated)
  • Raisins – 1/3 cup
  • Oil – 1/3 cup
Method:

  • Heat oil in a pot. Fry chopped onions until they turn light brown.
  • Now add meat and fry till brown.
  • Add water, salt, pepper, cloves and simmer till tender.
  • Remove the meat. Cook until 1 cup of stock remains.
  • In a seperate pan cook the grated carrots in oil until brown.
  • Add raisins and fry till plump. Drain and set aside.
  • Parboil the rice (do not completely cook the rice!!) and drain the rice.
  •  Place the rice into a large pan.
  • Sprinkle zeera (cumin seeds).
  •  Pour the meat stock over it and stir.
  • Layer the meat and half of the carrot, raisin mixture over rice.
  • Cover the pan tightly and place it in a hot over for 40 mins.
  • Sprinkle the rest of carrot, raisin mixture on top and serve.

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