Afghani Kabuli Pulao
Ingerdients:
Afghani Masala Powder:
- 2 tbsp black peppercorns
- 1 tbsp cloves
- 2 tbsp green cardamom
- 2 tbsp cumin seeds
- 4 black cardamom pods
- 4 cinnamon sticks
Mutton Stock:
- 1 cup oil
- 400g sliced onions
- 1 kg mutton meat (large pieces)
- 2 tbsp salt
- 2 tbsp Afghani masala powder (from above)
- 1.5 liters water
Pulao:
- Prepared mutton stock
- 1 kg washed rice
- 1 tsp green cardamom powder
- 2 tsp coriander powder
- 1 tbsp Afghani masala powder
- Salt (to taste)
- Fried carrots & raisins (see below)
Special Chutney:
- 1 large bell pepper (roasted and deseeded)
- 4 large tomatoes
- 8 green chilies
- 7 garlic cloves
- 1/4 cup vinegar
- 1 tsp heaped salt
- 1.5 tbsp sugar
- 2 tsp heaped coriander powder
- Handful of coriander leaves
- 1/2 cup water
Fried Vegetables:
- 1 tbsp clarified butter
- 400g peeled & julienned carrots
- 1 cup raisins
- 2 tbsp sugar
Recipe:
Prepare Afghani Masala Powder:
1. Dry roast all ingredients under Afghani masala powder.
2. Allow to cool and grind into a fine powder.
Make Mutton Stock:
1. Heat oil in a large pot, add sliced onions, and fry until golden brown.
2. Add mutton pieces and fry on high flame until the meat changes colour.
3. Add salt and 2 tbsp of the prepared Afghani masala powder. Mix well and fry for 2-4 minutes on high flame.
4. Add water, mix, cover, and cook on low to medium flame until the meat is tender.
Prepare Chutney:
1. In a blender, combine all ingredients under special chutney.
2. Blend until smooth and refrigerate until serving.
Cook Pulao:
1. Once the meat is cooked, remove it from the pot and strain the stock. Set both aside.
2. In a frying pan, heat clarified butter, add carrots and sugar, and fry until slightly soft.
3. Add raisins to the pan and fry for a few minutes on high flame. Remove and set aside.
4. In a large pot, bring the prepared stock to a boil.
5. Add washed rice, green cardamom powder, coriander powder, Afghani masala powder, and salt to taste.
6. Cover and cook on high flame until the stock is absorbed.
7. Add cooked mutton, mix slightly, and let the stock dry completely.
8. Top the rice with fried carrots and raisins.
9. Cover the pot with a tea towel, cook on high flame for 5 minutes, then simmer on low flame for 15-20 minutes.
Serve:
1. Serve hot Afghani Kabuli Pulao with special chutney on the side.
2. Enjoy your delicious Eid Al Adha meal
1: Chutney, Raita & Salad Recipes
2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
7: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA