Pairs well with Mutton Kabuli Pulao
Show only recipes from Afghanistan
Mutton Kabuli Pulao
606.9K views • 4mo ago
726
A traditional Afghani-style Yakhni Pulao that brings the exotic flavors of Kabul to your table. Made with mutton, rice, and a special Afghani Chaar Masala, this dish is perfect for special occasions or a hearty family meal.
01:30:00 total
Serves 8
medium
Meat Main Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- ghee - 1/2 cup (measure 1/2 cup)
- oil - 1 1/2 cups (measure 1 1/2 cups)
- bay leaf - 1 (1 no.)
- cinnamon stick - 1/2 inch (1/2 inch)
- onions, sliced - 4 (4 large)
- mutton with bones - 1 1/2 kg (1 1/2 kg)
- salt - to taste (to taste)
- caraway seeds - 1 tsp (1 tsp)
- water - 2-3 cups (2-3 cups)
- garlic cloves, grated - 5-6 (5-6 no.)
- curd, beaten - 1 1/2 cups (1 1/2 cups)
- green chilli, chopped - 1 (1 no.)
- black peppercorns, crushed - 1/2 tsp (1/2 tsp)
- fresh mint leaves, chopped - 2 tbsp (2 tbsp)
- cumin seeds - 2 tsp (2 tsp)
- black cardamom - 7-8 (7-8 no.)
- cloves - 5-6 (5-6 no.)
- sella basmati rice, soaked - 1 kg (1 kg (soaked for 20 minutes))
- carrots, peeled & cut into batons - 4-5 (4-5 medium)
- raisins - 3-4 tbsp (3-4 tbsp)
- chaar masala, prepared - 3 tbsp (3 tbsp)
- nutmeg, grated - 1/4 tsp (1/4 tsp)
- hot water - 4-5 cups (4-5 cups)
Instructions
- Cooking Mutton: In a handi, add ghee, oil, once it's hot, add bay leaf, cinnamon stick, onions and saute until translucent. Add mutton with bones, salt to taste, caraway seeds and saute for a while. Add water, cover, and cook for 35-40 minutes until mutton is well cooked. Keep aside for further use.
- Preparing Raita: In a bowl, mix garlic, curd, green chili, crushed black peppercorns, and fresh mint leaves. Transfer to a serving bowl and garnish with a mint sprig.
- Making Afghani Chaar Masala: Roast salt, cumin seeds, black cardamom, cloves, and cinnamon stick for 2-3 minutes until aromatic. Grind into a fine powder and set aside.
- Layering Pulao: In a handi, add water, cooked mutton, and spread evenly. Layer with carrots, raisins, sprinkle some chaar masala, and sella basmati rice. Repeat layers and add grated nutmeg, hot water, and salt to taste. Cover with a lid, seal edges with dough, and cook on low flames for 15-20 minutes. Let it rest before serving.
- Serving: Transfer the pulao to a serving dish, garnish with a mint sprig, and serve hot with prepared raita.
