Kabuli Pulao | Qabili Palau

Ingredients

• 3 to 4 tbsp cooking oil
• 1/4 cup almonds (blanched, peeled and sliced)
• 2 large carrot (chopped into thin batons)
• 1/3 cup black raisins
• 1 tablespoon sugar
• 1 tbsp cooking oil (if required)
• 2 black cardamom
• 1 tsp cloves
• 1 inch cinnamon stick
• 2 medium-sized red onions (diced finely)
• 500 grams mutton or lamb (with bone)
• 1 teaspoon cumin powder
• 3/4 teaspoon cardamom powder
• 1 teaspoon black pepper powder
• 1 cup water
• salt to taste
• 1 1/4 cup basmati rice (rinsed and soaked for 10 mins)
• 5 cups water
• 1 green cardamom
• 2 cloves
• 1 inch cinnamon stick
• salt to taste

Instructions

1. 1

   --- Prepare the Almonds, Carrots and Raisins ---

2. 2

   Prepare the Almonds, Carrots and Raisins: Heat oil in a pressure cooker or pot in which you would want to cook the meat.

3. 3

   Prepare the Almonds, Carrots and Raisins: Fry the sliced almonds until golden brown and remove using a slotted spoon and keep them aside.

4. 4

   Prepare the Almonds, Carrots and Raisins: Add the carrot batons and sauté until wilted and darkens in colour. Stir in the raisins and saute until they are all plumped up. You may sprinkle sugar to caramelize them. Remove the carrot and raisins with the slotted spoon and keep them aside

5. 5

   --- Prepare the Meat Broth ---

6. 6

   Prepare the Meat Broth: Heat more oil; sauté whole spices and onions until almost browned.

7. 7

   Prepare the Meat Broth: Add the meat pieces and sear them until browned.

8. 8

   Prepare the Meat Broth: Add the spices and salt and cook until all the moisture is released and almost dried.

9. 9

   Prepare the Meat Broth: Add a cup of water and pressure cook for 15 to 20 mins on low to medium flame or until the meat is cooked through.

10. 10

    Prepare the Meat Broth: Use a slotted spoon and remove the cooked meat pieces and keep them aside.

11. 11

    Prepare the Meat Broth: Keep the broth with all the onions aside for later use.

12. 12

    --- Prepare the Afghani Rice ---

13. 13

    Prepare the Rice: Take the deep pot in which you plan to assemble the rice and add a lot of water, whole spices and salt.

14. 14

    Prepare the Rice: Keep the flame on high and bring the water to a full boil.

15. 15

    Prepare the Rice: Add the drained rice carefully and continue on a high flame to bring back the water to a full boil.

16. 16

    Prepare the Rice: Stir and boil until the rice is half cooked or doubled in size. (approx 2 to 3 mins)

17. 17

    Prepare the Rice: Drain the rice into a colander and put the parboiled rice back into the pot.

18. 18

    Prepare the Rice: Reduce the flame to the lowest and slide a flat pan (heat diffuser) under the pot.

19. 19

    Prepare the Rice: Carefully fold in the meat broth using a rubber spatula so that all of the rice is coated.

20. 20

    Prepare the Rice: Place the meat pieces on one side and add the carrot raisins on another side.

21. 21

    Prepare the Rice: Cover the pot with foil or a clean cloth and then cover with the pot lid. Cook for 20 to 25 minutes.

22. 22

    --- Serve ---

23. 23

    Serve: Open the pot and remove the meat pieces and the carrot raisins mix and keep them aside separately.

24. 24

    Serve: Add the rice to a serving plate and top with the meat and more rice.

25. 25

    Serve: Garnish with the prepared carrots and raisins and fried almonds.

26. 26

    Serve this delicious Afghani Pulao with yoghurt and salad.