Profile Image

Kabuli Pulao By Chef Harpal Singh Sokhi

Also known as - Qabuli Pulav

Harpal Singh Sokhi
Kabuli Pulao is a popular meat pulao preparation in Afghanistan, parts of Pakistan and Central Asia. This pulao is light, mildly spiced and aromatic.

Serves

4

Cooking Time

30-40 Min

Meal Type

rice

Preparation Time

8-10 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

    • 4 tbsp ghee

    • 3 chopped onions

    • 750 gms lamb meat

    • salt to taste

    • 2 tsp cumin seeds

    • 1 cinnamon stick

    • 2 black cardamom

    • 8 green cardamom

    • 6 - 8 black peppercorns

    • 1 tbsp garlic paste

    • 8 cups water

    • 1 tbsp ghee

    • 1 cup carrot juliennes

    • 2 tbsp black raisins

    • 2 tbsp sugar

    • 1 tbsp garam masala

    • 250 gms rice

PREPARATION

  1. 1

    Heat 4 tbsp ghee in a pan and fry 3 chopped onions until translucent.

  2. 2

    Add 750 gms lamb meat, salt and mix well.

  3. 3

    Heat another pan and dry roast 2 tsp cumin seeds, 1 cinnamon stick, 2 black cardamom, 8 green cardamom, 6-8 black peppercorns.

  4. 4

    Add 1 tbsp garlic paste to the meat pan and saute.

  5. 5

    Grind the spice mix into a fine powder.

  6. 6

    Add 8 cups of water to the meat pan. Cover the pan and let the mutton cook.

  7. 7

    Heat 1 tbsp ghee in a pan and fry 1 cup carrot juliennes, 2 tbsp black raisins and set aside.

  8. 8

    Caramelise 2 tbsp sugar in a pan.

  9. 9

    Add water and boil until caramel syrup is ready. Add 1 tbsp garam masala and caramel syrup to the mutton.

  10. 10

    Add 250 gms rice and mix well.

  11. 11

    Add fried carrot juliennes and black raisins once the rice is semi cooked. Cover the pan with a muslin cloth and lid until the rice is cooked.

  12. 12

    Transfer the Kabuli Pulao to a serving bowl and serve hot.

STEP BY STEP