Kabuli Pulao Recipe - Yummy Traditional

Kabuli Pulao Recipe

                       
kabuli-pulao-recipe-with-step-by-step-photos

Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step by step photos

Kabuli Pulao is a delicious, flavored, and aromatic rice dish-made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered as the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao

This Kabuli pulao is my own cooking version instead of afghani cooking style_i prepared mutton grail curry and chickpeas masala for adding in the rice_am not adding caramelized carrots nor using 3 layers method which is typically being used in making Kabuli pulao
                                                                                             
kabuli-pulao-recipe

A beautifully spiced serving of rice with the goodness of chickpeas and meat Makes for a light and lovely meal in itself-I hope you like my recipe regardless of regular Kabuli pulao personally I love spiced food but in afghan cooking isn’t used spices much
Additionally, I put mutton grail whose recipe I shared in my previous post and also gave recipe link in the ingredient list

For more pulao recipes:

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kabuli-pulao


To make this recipe firstly soak the chickpeas with water and baking soda for overnight then next morning rinse thoroughly under the running water and boil 
                        
boiled-chickpeas


Prepare grail curry as per given recipe on my blog
                                                      
grail-curry


Rinse and soak the rice for 30 minutes                
                     
soak-the-rice


Peel and cut the onion into thin slices
                                    
onion-slices


Collect all whole spice and cut the tomatoes 


whole-spices-and-tomatoes
                                    

Whisk the yogurt set aside 
                                 
whisk-yogurt


Take a pot and heat the ghee_Then sauté the onion slices for 3-4 minutes on the medium flame, Add chopped chilies along with tomatoes         
                            
saute-the-onion


Cook tomatoes with onion and chilies for 5 minutes on medium flame_Once tomatoes are cooked then add yogurt
                           
cook-tomatoes


Stir to combine very well_Add chopped mint leaves and mix up well
                      
stir-to-combine-well


Then add boiled chickpeas and fry them with masala on a medium flame for 2-3 minutes_Towards the end put dried plums
                            
add-plums-and-stir


Stir to combine well and then add soaked rice to the chana masala_Roast the rice with the chana masala for 5 minutes on medium flame
                    
roast-the-rice-with-chana-masala

Pour the water to the rice
                          
pour-the-water


Bring it to boil then add mutton grail and chopped coriander leaves_Stir to combine well_Let the rice cook until water dries out                        
    
cook-the-rice


Once water is reduced lower the flame_Allow simmering further 2-3 minutes on very low flame

                                           
water-is-reduced-in-the-rice
   

Kabuli pulao is ready to serve
                             
kabuli-pulao-is-ready


Transfer to the serving dish 
                               
trnasfer-the-rice-to-the-serving-plate


Serve hot with raita and salad

                                 
serve-hot
                           





Kabuli pulao is often considered as the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef.

Ingredients:
  1. 7 cups, basmati rice
  2. 200g, chickpeas boiled
  3. 1 cup, onion slices
  4. 3-4 large-sized, tomato
  5. 100ghomemade yogurt
  6. 5-6, dried plums
  7. 1 handful, chopped coriander leaves
  8. 1 tbsp, chopped mint
  9. 400g, mutton grail
  10.  ½ cup, ghee
  11. 5-6 pcs, red and green chilies
  12. Salt to taste
  13. 7 cups, water
Whole spices:
  1. 1 tsp, cumin seeds
  2. 2-3 pcs, bay leaves
  3. 2 pods, green cardamom
  4. 1/3 tsp, black peppercorn
  5. 2, cloves
  6. 1 flower, star anise
  7. 1 inch, cinnamon stick 
How to make the Kabuli Pulao?
  1. Take a pot and heat the ghee
  2. Then sauté the onion slices for 3-4 minutes on the medium flame
  3. Add chopped chilies along with tomatoes       
  4. Cook tomatoes with onion and chilies for 5 minutes on medium flame
  5. Once tomatoes are cooked then add yogurt
  6. Stir to combine very well
  7. Add chopped mint leaves and mix up well
  8. Then add boiled chickpeas and fry them with masala on a medium flame for 2-3 minutes
  9. Towards the end put dried plums
  10. Stir to combine well and then add soaked rice to the chana masala
  11. Roast the rice with the chana masala for 5 minutes on medium flame
  12. Pour the water to the rice
  13. Bring it to boil then add mutton grail and chopped coriander leaves
  14. Stir to combine well
  15. Let the rice cook until water dries out
  16. Once water is reduced lower the flame
  17. Allow simmering further 2-3 minutes on very low flame
  18. Kabuli pulao is ready to serve
  19. Transfer to the serving dish
  20. Serve hot with raita and salad
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