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

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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.

                                 

                           

Boiled Rice Recipe

Boiled Rice || Steamed Rice || How to Make Boiled Rice Recipe with step-by-step photos

 

Boiled Rice is the simplest method to cook and usually is used in 3 ways rinse, soak, and cook, Rice is one of those kitchen staples that can help round out a wide variety of meals. Whether you prefer white, brown, or basmati, rice can make a tasty side dish to any main course. 

But if you don't have a rice cooker, boiling rice on the stovetop can sometimes be intimidating because it requires careful watching. Once you master the technique for boiling your favorite rice, though, you can whip up a pot in no time.

Boil or steam are both methods that can be used to cook rice, generally discarding rice water is used in cooking biryani or pulao.                                               

However here I used the same method, boiling rice in a large amount of water and discarding rice water after boiling through all essential nutrients have wasted with discarding the water, despite knowing I do it just because I love to have light rice but you can cook steamed rice, but for this has to be used some tricky method, Which I mentioned below:

Rinse the rice before boiling white rice, it’s a good idea to rinse it. That removes any dusty starch that might be on the rice so it doesn’t stick together when it cooks. Place 1 cup (195 g) medium- or long-grain white rice in a strainer, and rinse it under cold running water.

Soaking the rice is considered an essential part before any type of white rice cooking. Soak rice in cold water for at least 2 hours. For the steam, add 2 cups (470 ml) of water to a small saucepan, and place it on the stove at medium-high to high heat. Allow the water to heat until it comes to a roiling boil.

When you’re making white rice, use a 1:1 ratio between the rice and water. That means for every 1 cup of soaked rice you plan to make, use 1 cup of water.                                

             

On the other hand, if your rice isn't soaked enough then 1:5 the ratio for the unsoaked rice which means use 1.5 cups water for 1 cup of rice, As it cooks, rice expands so it’s essential to use a pan that’s large enough for the amount that you’re making. In general, a 2-quart (2.5 L) pan is large enough for 1 to 2 cups of uncooked rice.   

After the pot reaches a simmer, turn the burner’s heat down to low, and cover the pot with its lid. Allow the rice to cook for approximately 18 minutes. At that point, start checking its texture. When the rice is finished, it will be firm but not crunchy. You want it to be tender, so it’s okay if it’s somewhat sticky. However, make sure that you don’t cook it so long that it becomes gummy.

Don’t take the lid off the pot before the 18-minute mark. It helps trap steam which aids in the cooking process, so if you remove the top, it may take longer for the rice to finish.

If you don’t have a lid for your pot, use foil to cover it while the rice cooks. Just make sure to cinch the foil around the edges so the steam can’t escape. Once the rice is finished cooking, turn off the heat but leave the rice in the pot with the lid on. Let it sit and steam for another 5 minutes to finish off the cooking process.

                   

If you have tried this Boiled Rice 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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Those above steps will be followed in steamed rice, but now I am telling you simple and easy plain-boiled rice. 

            

To make this recipe, first, we soak the rice for 2 hours.
          

Take a large capacity-sized pot, pour 200 ml of water, salt, and oil, cover the lid, and bring it to a boil on a high flame.

Then put the soaked and drained rice in the water and stir to mix well.                      

                                                 

Let it cook for 10 minutes on high flame, keep stirring occasionall.y If you see the water is less than, pour more water.

                           

Take 1 grain of rice and press it with your thumb and index finger. If it is mashed easily, then itmeans thee rice is done.
If you feel the rice grain is a bit hard, and when you press it then it breaks in the center rather than mash, give it another 2 minutes more.

Drain the rice out of the water.

Now, plain boiled rice is ready to serve with arbi dal, salad, and pickle.s 

Mutton Tehri Recipe (Mutton Rice)

                                    

Learn how to make Mutton Tahari or Mutton Tehri, a delicious yellow rice dish, with our easy-to-follow recipe complete with step-by-step photos and a video tutorial.

In Pakistan, Tahari or Tehri is a beloved and traditional rice recipe. Typically, it includes potatoes, peas, and tomatoes, as well as essential basic spices. 

Over time, people have developed their own cooking styles and methods, and one popular variation is meat tahari, also known as Yellow Rice. 

The main difference between the two is that Yellow Rice is cooked without veggies or meat; instead, food coloring, basic spices, and broth/stock are used for flavor. If you're interested, I also have a recipe for Aloo Matar Tehri on my blog - feel free to check it out using the provided link.

                                                

Mutton tahari, also known as mutton rice, is a dish that combines rice and mutton cooked with a blend of aromatic and flavorful spices. This recipe falls somewhere between biryani and pulao or bagara khana in terms of complexity and richness.

If you love Hyderabadi cuisine and mutton recipes, this tahari recipe is perfect. It features tender mutton pieces cooked with flavorful spices and served with fluffy rice. It's a great way to satisfy your craving for exotic food.

This dish complements various types of raita, such as ZEERA RAITA, and DAHI CHUTNEY. It can even be enjoyed with GREEN RAITA. Hyderabad is renowned for its delightful cuisine, ranging from basic rice dishes to KEBABS, BIRYANI, and PULAO. I am eager to share this recipe and receive feedback from my viewers and their comments after trying it out.

                  

I would like to share my latest video, which features a delicious dish called Mutton Tehri. 

Tips for Recipe:

1. The key to any rice recipe is using high-quality rice. Even if you prepare the best masala or curry for your rice, using low-quality rice can ruin the taste of your dish and leave you unsatisfied. 
2. For perfect results, soak the rice for 30 minutes before cooking, and use double the amount of water or stock/broth for soaked rice. This will prevent the rice from becoming sticky or breaking apart.
3. When selecting meat for tahari, it's up to personal preference, but using fresh meat without fat is recommended. Fat can make your tahari sticky and add unnecessary calories to your meal, so it's best to avoid it.
4. Tomatoes are a key ingredient in tahari and greatly enhance its flavor. It is highly recommended that you do not omit them, as they are essential to the dish.
5. If you follow a vegetarian diet, it's best to avoid mutton and stock. Instead, you can replace the mutton with your favorite vegetables and use VEGAN STOCK, which is already available on my blog.

Here are some suggestions that you may find interesting.

Butter Garlic Rice

Garlic Fried Rice

Egg Biryani

Zeera Rice

Bagara Rice

Have you tried the Chicken Mutton Tahari recipe? If so, please rate it. Additionally, feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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For detailed recipes, step by step, watch my video!

      

Here is a recipe for preparing Mutton Tahari.

Preparing Mutton Tahari. First, boil the mutton with 600ml water by adding 1-5 tsp ginger garlic paste.It's best to not dry out the stock from the meat as it will be used during the cooking process.

                            

Begin by peeling and slicing the onion. 

                    

Next, crush the green chilies 

                  

And whisk the yogurt

   

Use a large, broad pan to ensure that the rice can cook evenly. Secondly, be careful not to break the rice grains while cooking. To begin, heat some ghee in a pan. Once heated, add sliced onions

                      

And fry until they turn a light brown color. While frying, add bay leaves, black peppercorns, cloves, cinnamon sticks, green cardamoms, and star anise. Fry the whole spices with the onions for about a minute.

                                 

After that, add crushed green chilies and stir well. Make sure to maintain a low flame heat so that your rice masala doesn't burn or stick to the bottom of the pan.

                      

Begin by sautéing the ingredients together for a minute. Then, add either tomato puree, peeled tomato chunks, or plain tomato paste based on your preference.

                

Continue roasting the masala until the oil separates

                        

Once the oil rises to the top, add beaten yogurt

             

And continue stirring while adding the rest of the masala powder, including salt, red chili powder, turmeric powder, crushed coriander powder, and black pepper powder

To make masala, add a small amount of water to prevent burning. Roast the masala until the oil separates, then add fresh green chilies and mix.

                              

Next, add boiled mutton and fry it with the masala. Adding a few drops of yellow color is optional, but I personally like yellow rice, so I always add it to my tehri. Keep mixing everything together.

          

Finally, combine the soaked basmati rice with the mutton masala and roast for approximately 5 minutes or until it becomes fragrant. 

                      

I added twice the amount of mutton stock to the rice. If the rice fails to absorb the water, then you can add an equal amount of stock or water to the rice.

If there isn't enough stock/broth, you can add water to reach the proper measurement. This will complete the dish.

At this point, you may want to check if the dish needs more salt. If so, add it to taste, stir thoroughly, cover with a lid, and cook for approximately 3-4 minutes. 

                          

To ensure that your rice does not burn or become dry while cooking, it is important to keep a watchful eye on it. If you notice small pits forming on the top of the rice,

it is time to turn the flame down to low and give it an additional 10 minutes to cook fully. Avoid leaving the rice unattended to prevent any mishaps.

                       

After removing the lid, wait for 10 minutes to let the rice cool down a bit. If you stir the spoon immediately, the rice can become mushy due to the heat. Once cooled, fluff up the rice 

                                  

And transfer it onto a serving bowl or plate.

Enjoy a delicious serving of hot mutton tehri along with a side of raita and salad