The Easiest Way to Make Afghani Pulao

The Easiest Way to Make Afghani Pulao

Try out this easy recipe today!
The Easiest Way to Make Afghani Pulao

Afghani Pulao also known as the Qabli Pilaf or Kabuli Palaw is a northern Afghan dish and is considered as the Afghan National Dish.

Ingredients  (Serves 4)

•             Sella Rice                                                                             1 kg

•             Mutton                                                                                1 kg

•             Oil                                                                                           ½ cup

•             Onions                                                                                  100 gm

•             Salt                                                                                         To Taste

•             Cumin Powder                                                                  1 Tsp

•             Curry Powder (Garam Masala)                                   1 Tsp

•             Carrots (Julian Thin Cut)                                                                3 Nos

•             Raisins Soaked in water and drained                       100 gm

•             Sliced Almonds                                                                 50 gm

•             Sliced Pistachios                                                                               50 gm

Procedure

•             Wash the rice and Soak for 2-3 hours

•             Pressure cook mutton with salt

•             Brown thin sliced onions in a skillet

•             Once brown add 1 cup water and cook for a minute

•             Next add the cooked mutton leaving aside the stock

•             Add the cumin powder, curry powder and cook the mutton for 5 to 7 minutes

•             Next add the remaining Mutton stock and once the water is heated cover and cook for 5 minutes

•             Now add the rice, carrots, raisins and almonds

•             Cover and cook for 20 minutes

•             Garnish with Raisins, Carrots, Almonds and Pistachios

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