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. I prepared mutton ghee curry and chickpeas masala to add to the rice. I'm not adding caramelized carrots nor using the 3-layer 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 gravy, 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

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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 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 it 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 the tomatoes are cooked, add yogurt.

                           

Stir to combine very well-chopped mint leaves and mix well.

                      

Then add boiled chickpeas and fry them with the 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 gravy and chopped coriander leaves to combine well. Cook the rice until the water dries out.                        

    

Once the 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.

                                 

                           

Vegetable Pulao Recipe

Vegetables Pulao | Mix Vegetable Pulao | How to Make Vegetable Pulao Recipe with step-by-step photos

Vegetable Pulao is comfort food as well as satisfying pair this mildly flavored aromatic veg pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but want something hot and home-cooked to eat. It is quick. This is really easy to cook.

I make this Veg Pulao whenever I feel like cooking something simple as a one-pot meal. This goes well with any rich gravy-like mutton korma or beef kofta kind of side dish. Love this very much as well as this simple vegetable. After trying a few combinations of ingredients,

I am now hooked on this recipe. I have added chicken stock for this pulao, but you can make it plain too. This makes a great lunch box recipe,e too. I know many of you make this, still wanted to blog about this recipe here. It might be helpful to beginners in cooking.

     

I added potatoes, beans, carrots, and peas, along with soya and green chilies. You can add desired vegetables as well, and likewise, use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previouspostt So, let the go-ahead know how to make vegetable pulao. 

                         

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First, rinse the rice and soak it for 2 hours. Sett aside.

Prepare homemade stock according to my recipe can be used for store-bought chicken cubes rather than stock.k

Gather all the veggies and prepare them.

Heat the ghee in the large capacity pot and put all the garam masala. Let them crackle for a minute, then add the onion slices.

Sauté the onion slices for 3-4 minutes, put crushed garlic along with salt, and stir to mix well.

Fry onion slices until you get a golden brown color, then add peas, fry peas with onion, and then add potatoes.

Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame.

Pour water into the fried vegetables, and cook until the veggies are soft.

Add soaked rice to the vegetables, mix well, then add soya and green chilies.

Once it is mixed well, then pour the stock into the rice, adjust the salt at this stage, and bring to a boil.

Cover the lid and allow to cook rice another 5 minutes or until the water dries out. Veggie Pulao is almost done. Reduce the heat to low and simmer it another 5 minutes right after removing it from the heat, and leave it to cool down a bit.

Transfer to the serving dish, veggie pulao is ready to serve

  

Veggie pulao is served with raita, chutney, salad, and pickle. 

                      

Chicken Pulao Recipe

Chicken Pulao || Pulao Recipe || How to Make Pulao Rice with step-by-step photos.... 

Chicken Pulao is a one-pot dish of flavored chicken cooked with some essential spices. Pulao is a delicious dish made of basmati rice, which is mildly spiced, and it's not heavy chicken biryani. It is best served with mixed vegetable raita and salad.

This chicken pulao is super easy to make for lunch or dinner, even for unexpected guests. This recipe is also tasty and delicious, as well as aromatic. Chicken pulao is a traditional Pakistani recipe. There is so many variety of chicken pulao recipes here. I am going to make it my own style, and hope you people would like to make it at home too. 

                                                              

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Ingredients: 

1. 1 kg of chicken with bones      
2. 100 of homemade yogurt beaten
3. Salt to taste
4. 1/3 tsp red chili powder
5. 1 tbsp  black peppercorns  
6. 4, black cardamom 
7. 1 tbsp, ginger garlic paste fr, essentially ground
8. 1 tbsp lemon juice 
9. 900g or 4 cups of basmati rice, Long grain
10. 100g of ghee/oil is good for use in the traditional recipes
11. 1 tsp, mint fresh and chopped
12. 5, whole green chili
13. 2 bay leaves
14. 2, green cardamom 
15. 3, cloves
16. 1 tsp, black cumin 
17. 1/2 piece, star anise   
18. 1/3 tsp, black peppercorn
19. 1/2 cup, fried onion
20. 2 pinches, food color
21. 2 drops of biryani essence, optional

                               

To prepare this recipe, first rinse the chicken pieces under running water and set them aside.    

      

Soak the basmati rice (long grain) in the water for at least an hour.

Grind black peppercorns and black cardamom in a grinding jar till they turn into a fine powder.

                               

Now, in a large mixing bowl, I put washed chicken along with ginger garlic paste, yogurt, salt, red chili powder, ground powder, and lemon juice. Mix them well. Keep in the refrigerator for marination for about 30 minutes.

                              

After a while chicken is transferred to the pan, add 100 ml of water, and let it cook for 20-30 minutes

Note, if water remains in the chicken, take it out into the mug or small bowl for use as a stock, and set it aside     

Take a saucepan to add 4 cups of water for 4 cups of soaked rice,e then bring it to a boil, and keep it on the flame. 

                     

Heat the ghee in the large pot. Now add onion slices and fry them until crispy, with a nice golden brown color. 

                       

Take out half the brown onions and spread them on a kitchen towel.                 

No,w in the remaining onion, add whole spices and then add soaked rice and salt. Stir to mix well, the aroma arises.        

Now pour boiled and hot water and adjust the salt at this stage ( be careful adding salt because the chicken has already been added salt already.

After a few minutes, remove the li,d and when it is half done, at this time add boiled chicken, mint, and green chili and stir slightly. And sprinkle food color and biryani essence over rice, simmer it for 15 minutes on a low flame, remove the li.d 

Transfer to the serving dish and sprinkle some brown onion on top of the Chicken Pulao. Now ready to serve with mixed veggie rice