Kabuli Pulao Recipe

                       

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, I don’t use 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:

Chicken pulao

Matar pulao

Beef yakhni pulao

Chana pulao

Veggie pulao

Kishmish pulao

Mughali mutton pulao

If you have tried this Kabuli Pulao Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube                             

                                                

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                         

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 chopped mint leaves and mix up well.

                      

Then add boiled chickpeas and fry them with masala on a medium flame for 2-3 minutes 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 to combine well 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. 

                               

Serve hot with raita and salad.

                                 

                           

Kabuli Pulao
Author: Sana Rasheed
Preparation Time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Servings: 5
Recipe Category: Pulao and Biryani
Cuisine: Pakistani
Calories per serving: 348 kcal

Kabuli pulao is often considered 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. 100g, homemade yogurt
6. 5-6, dried plums
7. 1 handful, of chopped coriander leaves
8. 1 tbsp, chopped mint
9. 400g, mutton grail
10.  ½ cup, of ghee
11. 5-6 pcs, red and green chilies
12. Salt to taste
13. 7 cups, of 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 the 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. Toward 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 into the rice
13. Bring it to a boil then add mutton grail and chopped coriander leaves
14. Stir to combine well
15. Let the rice cook until the water dries out
16. Once water is reduced lower the flame
17. Allow simmering further 2-3 minutes on a very low flame
18. Kabuli pulao is ready to serve
19. Transfer to the serving dish
20. Serve hot with raita and salad

*Not be duplicated, rewritten, or published without permission- Thank you!

Share this

Share on FacebookPlus on Google+