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 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:

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!

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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. 

                               

Serve hot with raita and salad.

                                 

                           

Mughlai Mutton Pulao Recipe

Mughlai Mutton Pulao | Mutton Pulao | How to Make Mughlai Pulao with step-by-step photos

Mughlai Pulao is a delicious, aromatic, relish dish_which is filled with mutton, rice, and basic spices_As I have mentioned in my previous post I will post-Ramadan related recipes so this is one of those recipes that you can have at iftar after having a small quantity healthy meal just like dates, fruits, and sherbet and then after offering Maghrib prayer can be had this pulao without any extra heaviness in Tommy. 

Usually, I avoid having frying meals Instead of frying I prefer fruits, dates, and cold beverages to directly eating This is a healthy habit that I learned from my mother.

                      

                 
This Mughlai recipe owes its origin to the royal kitchens of the Mughals. However, now this pulao recipe has been adapted into true Indian cuisine. Mughlai mutton pulao is a filling rice dish that can provide you with a heavy dinner after an entire day of fasting. That is why it is a great Ramzan recipe.

Mughlai mutton pulao is made out of red meat_You need the proteins and energy from red meat when fasting. This pulao recipe is quite similar to the Mughlai biryani with minor differences in the cooking style. All the spices used in Mughlai mutton pulao make it a rich food item. This is my own version of pulao which is quite different from other Mughlai pulao recipes_so just try this Mughlai pulao from my method.

S0 let’s begin 

For more Pulao Recipes:

Matar pulao

Beef yakhni pulao

Veggie Pulao

Kishmish Pulao

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

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Peel and cut the onion into slices.

                   

Make the powder of black peppercorn and cardamom.m

               

Wash the mutton under the running wat.er.

                             

Thoroughly wash the rice until starch is removed and then soak the rice for 30 minutes.

               

Collect all whole spices on the plate.

           

To marinade, mutton put ginger garlic paste, yogurt, ground paper, and then sal.t

                

Stir to mix mutton with spic.es

                

And then keep it in the refrigerator for marination for about an hour 

     .                  

Meantime heat the ghee in the large-sized pot/wok_Put the onion slices to the ghee and fry them_Meanwhile, add salt to the o.nion

             

Keep on stirring until they turn brown. Take them out of the pot and place them on the plate keep them aside.

           

Transfer all marinade mutton to the pot along with water and papaya cube./paste

            

Bring  it to boil

                       

Then cover the lid and allow cooking until the meat is tender.

             

Once the meat is cooked take them out of the stock.k 

                                             

Heat the ghee and put cooked meat into the ghee_Fry them for a minute then put whole spices into the meat. Keep frying for 2-3 minutes on medium heat then add green chilies_Stir to mix up very well.

                     

Then put soaked rice to the meat along with black cumin_Roast the rice with meat masala till the aroma has arisen_Pour remaining mutton stock (yakhni) into the rice.

              

Bring it to a boil and adjust the salt at this point.t

           

Once water is reduced turn down the flame to low

               

Sprinkle food color

              

Then fried brown onion, and biryani essence

                        

Allow to simmer for 10 minutes over a very low flame.

                          

Mughlai pulao is ready it is a bit cool down and then fluff the rice up.

                     

Transfer the mutton pulao to the serving tray/plat.e

                 

Serve hot with veggie raita and salad.

             

Biryani Pulao Recipe

              

Pulao Biryani || How to Make Karachi Biryani || Masala Pulao Biryani With step-by-step photos 

Masala Karachi Biryani is a recipe that will stay true to its name. This has to be one of our favorite recipes. But here I made it in my style and kept the name Karachi Masala Pulao Biryani. A very delicious mild spiced pulao biryani will make you crave the aroma.

Karachi pulao biryani is quite an easy, delicious, and spiced layered biryani made with beef, potato, yogurt, rice, herbs, and basic spices. I didn’t use any store-bought biryani masala or homemade biryani masala. However, I have shared various types of pulao and biryani on my blog. But this one will be quite different due to its attractive aroma and taste.

           

I added beef to this pulao biryani but you can put the meat you choose like chicken, mutton, or lamb.

For the best result follow my detailed step-by-step photo

instructions and tips below the recipe card

You might like this:

beef biryani

chicken biryani

mutton white biryani

zafrani mutton biryani

Sindhi beef biryani

Bombay biryani

keema masoor biryani

If you have tried this Pulao Biryani, don’t forget to rate the recipe. You can also follow me on social media.

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Put the meat with ginger garlic paste and 1-liter water in the pot and cook the meat until 90% tender. Note: The remaining stock will be used in making masala. 

Take all the veggies and prepare them all, Peel and cut the potatoes and hard boil them potatoes. As you fully cook the potato it will get mashed with the rice

                

Heat the me. Medium-hot oil in the wok and fry the onion till turns golden brown. 

         

  

Drain the fried onion out of the oil 

         

        

In a broad pot heat the ghee. And add mixed whole spices which include black peppercorns, bay leaves, green cardamoms, black cardamom, cumin seeds, cinnamon sticks, and cloves. 

Next, add half-fried brown onion, tomatoes salt, and a little bit of water. Then add red chili powder, turmeric powder, salt, and crushed coriander powder, and cook the masala for 2-3 minutes on low-medium flame

                 

Once the .oil is separated put boiled beef into the cooked masala. Stir to mix with the masala for a minute then add boiled meat. 

                 

         

Add potato and pour the remaining stock further stir to mix well.

                

Then add green chilies and  cook with masala over a low-medium flame for 10 minutes                 

Meanwhile, blend the half-brown onion with green chilies. Make a smooth paste. 

                  

Beat the yogurt with orange food color 

                      

In. a large capacity, pot pours water, add salt black cumin, green cardamom, and clove along with 2 tbsp oil. Between the cooking rice, add white vinegar, and cook till 80%    

                               

Strain the rice into the colander

                             .

Add onion paste, beaten yogurt, chopped coriander leaves, dry plums, zafrani garam masala, lemon slices, mace nutmeg powder, and julienne cut ginger. And further, simmer the meat masala on low flame for around 5-10 minutes.  

                  

Spread all cooked rice over the meat masala, drizzle oil, and saffron milk along with some mint leaves, and cover with the lid. Place the rice on the preheated Tawa.

Simmer the rice first 10 minutes on high heat then reduce the heat to low and simmer for around 10 minutes. Place a heavy lid over the pot. if you do not have the heavy lIf, place any lid and a heavy pot filled with water over the lid

                             

Switch off the flame and remove the lid carefully. Fluff the rice up. 

                                    

Transfer to the serving plate/tray or dish 

                 

And serve. Hot with raita and salad