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 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 the afghani cooking
style 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
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 a recipe link in the ingredient list
For more Pulao Recipes:
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To make this recipe firstly soak the chickpeas with water and baking
soda overnight then next morning rinse thoroughly under the running water and boil
Prepare grail curry as per the given recipe on my blog
Rinse and soak the rice for 30 minutes
Peel and cut the onion into thin slices
Collect all whole spices and cut the tomatoes
Whisk the yogurt and set aside
Take a
pot and heat the ghee_Then sauté the onion slices for 3-4 minutes on medium
flame, Add chopped chilies along with tomatoes
Cook tomatoes with onion and chilies for 5
minutes on medium flame_Once tomatoes are cooked then add yogurt
Stir to combine very well_Add chopped mint
leaves and mix up well
Then add boiled chickpeas and fry them with masala on a medium flame for
2-3 minutes_Towards the end put dried plums
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
Pour the water into the rice
Bring it to a boil then add mutton grail and chopped coriander leaves_Stir to combine well_Let the rice cook until the water dries out
Once water is reduced lower the flame_ Allow simmer further 2-3 minutes on a very low flame
Kabuli pulao is ready to serve
Transfer to the serving dish
Kabuli pulao is often considered the national dish
of Afghanistan_there is different versions of Kabuli pulao, some with
chicken, some with beef.
Ingredients:
- 7 cups, basmati rice
- 200g, chickpeas boiled
- 1 cup, onion slices
- 3-4 large-sized, tomato
- 100g, homemade yogurt
- 5-6, dried plums
- 1 handful, of chopped coriander leaves
- 1 tbsp, chopped mint
- 400g, mutton grail
- ½ cup, of ghee
- 5-6 pcs, red and green chilies
- Salt to taste
- 7 cups, of water
Whole Spices:
- 1 tsp, cumin seeds
- 2-3 pcs, bay leaves
- 2 pods, green cardamom
- 1/3 tsp, black peppercorn
- 2, cloves
- 1 flower, star anise
- 1-inch, cinnamon stick
How to make the Kabuli Pulao?
- 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
- Cook tomatoes with onion and chilies for 5 minutes on medium flame
- Once the tomatoes are cooked then add yogurt
- Stir to combine very well
- Add chopped mint leaves and mix up well
- Then add boiled chickpeas and fry them with masala on a medium flame for 2-3 minutes
- Toward the end put dried plums
- 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
- Pour the water into the rice
- Bring it to a boil then add mutton grail and chopped coriander leaves
- Stir to combine well
- Let the rice cook until the water dries out
- Once water is reduced lower the flame
- Allow simmering further 2-3 minutes on a very low flame
- Kabuli pulao is ready to serve
- Transfer to the serving dish
- Serve hot with raita and salad
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or published without permission- Thank you!
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