Afghani Pulao/Kabuli Pulao
Afghani Pulao/ Kabuli Pulao is a National Dish of Islamic republic of Afghanistan. It is a very popular pulao dish in Pakistan also. I eat this pulao during my visit to Masjid Mahabat Khan Peshawer during late 80's. Its taste is still on my tongue. Cooked with Parboiled Basmati Rice (pakki basmati or saila chawal), it is a very delicious and aromatic dish. In Karachi you can enjoy this dish at any Afghani hotel at Sohrab Goth area, where Afghan refugees are setteled.
Afghani pulao is a good choice for those who are interesting in less spicy dishes
Ingredients:
- Parboiled Rice (Saila Chawal/Pakki Bamati Chawal) 1/2 kg
- Mutton 3/4 kg
- Onion chopped 2
- Oil 1 cup
- Black pepper whole 1 teaspoonful
- Cumin seed whole 1 teaspoon
- Garam Masala Powder 2 teaspoon
- Salt for mutton 1 teaspoon
- Salt for rice 1 + 1/2 teaspoon
- Carrot gratted 1
- Raisin 100 g
Procedure:
- Fry gratted carrot in oil and keep aside.
- Fry raisin in little oil till plump, keep aside.
- Boil rice in 5 glass water with 1+1/2 teaspoon salt till tender, drain/sieve and keep aside.
- Now fry onion in oil till golden brown.
- Add mutton and spices , salt and fry for 5 minutes. Then add 3-4 glass of water and cook on medium flame till meat is tender.
- Add boiled rice on tendered meat, then sprinkle fried gratted carrot and raisins on top and simmer for 10-15 minutes.
- Delicious Afghani Pulao is ready. Serve in a large serving platter in such a manner that meat is hidden inside the rice heap.
