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 Afghan cooking
style prepared mutton grail curry and chickpeas masala to add in the rice_am
not adding caramelized carrots nor using the 3 layers method, which is typically 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. Hope you like my recipe, regardless of the 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:
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To make this recipe, first soak the chickpeas with water and baking
soda overnight, then the next morning, rinse thoroughly under running water and boil.
Prepare gail 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, add yogurt.
Stir to combine very well chopped mint
leaves and mix well.
Then add boiled chickpeas and fry them with masala on a medium flame for
2-3 minutes, then add 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. Cook the rice until the water dries out.
Once water is reduced, lower the flame. Allow to 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 are 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 tomatoes
- 100g, homemade yogurt
- 5-6 dried plums
- 1 handful of chopped coriander leaves
- 1 tbsp, chopped mint
- 400g, mutton grill
- 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 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 the soaked rice to the chana masala
- Roast the rice with the chana masala for 5 minutes on a 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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