Kabuli Pulao Recipe
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Kabuli Pulao Recip
- Rice 750 gm soaked for 30 minutes
- Mutton ½ kg
- Ginger garlic 1 tbsp
- Salt 1 tsp + 1 ½ tsp
- Water 2 cups
- Oil ¼ cup
- Sugar 2 tbsp
- Raisons ½ cup
- Carrots 1 thinly sliced
- Brown onion ½ cup
- Black cardamom 2
- Black pepper 8
- Cinnamon 1 inch piece
- Cumin 1 tsp
Boil mutton with ginger garlic paste, salt and 2 cups water till mutton tender and water dries. Heat ¼ cup oil add 2 tbsp sugar and caramelize till light golden, add 3 to 4 cups water with 1 ½ tsp salt, add in the soaked rice. Cook on high flame till boiling and half water dries, then add to it coarsely grinded whole spice masala mix well and leave it on dum. In another pan heat 2 tbsp oil fry raisons and remove then in the same oil add 1 tbsp sugar, slightly caramelize, add in carrot and keep aside. In another pan heat ¼ cup oil add ½ cup brown onion and boiled mutton. Fry till light golden, now add fried mutton on top of the cooked rice surrounded by fried carrots and raisons. Serve hot.
Kabuli Pulao recipe can be practiced easily. Serve with chutni and enjoy the meal. For more rice recipes, biryani recipes, pulao recipes, chatni recipes, keep browsing Masala TV.
A national Afghani dish which has become very common in Pakistan as well as other countries around the world is Kabuli Rice Recipe. The name of the dish comes from a city of Afghanistan Kabul. While a true authentic kabuli pulao recipe might only be found in Afghanistan, but since a lot of Afghanis have immigrated to Pakistan, they have started sharing their culture with Pakistanis, which means a lot of Pakistanis have also mastered that perfect Kabuli Pulao recipe.
Afghani Pulao consists of:
- Stock or water
All this is used in a twostep method of cooking, no matter which Afghani pulao recipe you follow, all of them have almost similar steps to it, and even though the steps might look a little complicated, the dish is actually very easy to make. The basic process of cooking an Afghani Pulao recipe starts with keeping the rice in the water and letting them soak for a bit, then taking your lamb and cooking it till it gets brown, add onion to the put and other spices, and mix them together and cook the meat a little more. A trick mentioned in almost every kabuli pulao recipe in Urdu is that to check whether the meat is tender or not, take a fork and insert it in the meat, if it goes in easily it is tender enough if not then it needs to be cooked a little more. After this, add stock to the water and add more spices, let it cook for a bit, then separate the broth and meat. Next step is a very interesting one, you have to caramelize the sugar which will serve as the topping for your dish. Then cook the meat and rice together and your pulao will be ready. Every Afghani Pulao Recipe in Urdu ends with the toppings, it could be the caramelized sugar, nuts, toasted nuts, dry fruits usually golden raisins etc. Even though an authentic kabuli dish is pure mixture of lamb and rice but you can always use chicken instead of lamb if that is something you would like more.
So you can try your kabuli pulao today only by following the simple steps mentioned above. It might seem complicated in the first go, but once you are able to master this dish your guests will keep coming back for some more kabuli pulao.
Kabuli Pulao Recipe in Urdu and English
At Masala TV you can check complete Kabuli Pulao Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show . Check out the other best recipes of chefs Shireen Anwar.