Kabuli Mutton Pulao | How To Make Afghan Mutton Pulao In A Pressure Cooker | Qubuli Uzbaki - Tarika
- 5 years ago
Learn how to make Afghan Style Delectable - 'Kabuli Mutton Pulao' with our chef Tarika Singh
Kabuli Mutton Pulao is a reflection of Afghanistan's undeniably unique cuisine with contrasting tastes and food that is neither spicy nor bland. A dish that is truly worth its grain, served at all weddings and functions, the National Dish of Afghanistan, also known popularly as 'Qabili Palau', 'Afgan Pulao', 'Qubuli Uzbaki' or 'Afghan Style Mutton Pulao'.
Ingredients:
(Serves 2)
- 3 1/2 cups water
- 1 tsp Salt
- 1 Kg Mutton
- 4 Kashmiri Red chillies
- 4 Cinnamon Sticks
- 7 Gralic ClovesGreen Cardamom
- 1 tsp Cumin Seeds
- 2 tsp Black Peppercorn
- 5 Big Cardamom
- 5 Green Cardamom
- 7 Cloves
- 2 inch Ginger
- 2 tbsp Oil
- 2 Onions(sliced)
- 1 tsp Cumin Seeds
- 2 tsp Garam Masala Powder
- 1 Carrot(sliced)
- 1 Cup Basmati Rice(soaked)
- 1/4 cup Black Raisins(soaked)
- 1 1/2 cup Mutton Stock
- Salt
- Almonds(sliced)
Method:
1. Add water to the pressure cooker, along with salt and mutton
2. Now in a muslin cloth add Kashmiri red chillies, cinnamon sticks, garlic cloves, cumin seeds, black peppercorn, big cardamom, green cardamom, cloves, ginger
3. Tie all the masalas in the muslin cloth and place it right in the pressure cooker
4. Now, cook the mutton over a high flame for about 8-10 whistles
5. Once the mutton is cooked, turn off the flame and let it cool
6. While it cools down, in a separate pot, add oil and let it heat
7. Now, add onions over the hot oil and saute it over a low flame
8. Open the pressure cooker lid; take out the mutton stock in a large bowl, and remove the muslin cloth (with masalas) and mutton
9. Add cumin seeds to the onions, along with garam masala powder and add mutton to the pot
10. Stir the mixture properly and add sliced carrot to it
11. Now, add soaked basmati rice over the mutton and stir it very gently
12. Add soaked black raisins to the pot, along with mutton stock, salt
13. Cover the pot with its lid and cook it over a low flame till the rice is cooked properly
14. Turn off the flame, once the rice is cooked and with a folk gently release the steam
15. Take it out in a plate and garnish it with some sliced almonds
Kabuli Mutton Pulao is a reflection of Afghanistan's undeniably unique cuisine with contrasting tastes and food that is neither spicy nor bland. A dish that is truly worth its grain, served at all weddings and functions, the National Dish of Afghanistan, also known popularly as 'Qabili Palau', 'Afgan Pulao', 'Qubuli Uzbaki' or 'Afghan Style Mutton Pulao'.
Ingredients:
(Serves 2)
- 3 1/2 cups water
- 1 tsp Salt
- 1 Kg Mutton
- 4 Kashmiri Red chillies
- 4 Cinnamon Sticks
- 7 Gralic ClovesGreen Cardamom
- 1 tsp Cumin Seeds
- 2 tsp Black Peppercorn
- 5 Big Cardamom
- 5 Green Cardamom
- 7 Cloves
- 2 inch Ginger
- 2 tbsp Oil
- 2 Onions(sliced)
- 1 tsp Cumin Seeds
- 2 tsp Garam Masala Powder
- 1 Carrot(sliced)
- 1 Cup Basmati Rice(soaked)
- 1/4 cup Black Raisins(soaked)
- 1 1/2 cup Mutton Stock
- Salt
- Almonds(sliced)
Method:
1. Add water to the pressure cooker, along with salt and mutton
2. Now in a muslin cloth add Kashmiri red chillies, cinnamon sticks, garlic cloves, cumin seeds, black peppercorn, big cardamom, green cardamom, cloves, ginger
3. Tie all the masalas in the muslin cloth and place it right in the pressure cooker
4. Now, cook the mutton over a high flame for about 8-10 whistles
5. Once the mutton is cooked, turn off the flame and let it cool
6. While it cools down, in a separate pot, add oil and let it heat
7. Now, add onions over the hot oil and saute it over a low flame
8. Open the pressure cooker lid; take out the mutton stock in a large bowl, and remove the muslin cloth (with masalas) and mutton
9. Add cumin seeds to the onions, along with garam masala powder and add mutton to the pot
10. Stir the mixture properly and add sliced carrot to it
11. Now, add soaked basmati rice over the mutton and stir it very gently
12. Add soaked black raisins to the pot, along with mutton stock, salt
13. Cover the pot with its lid and cook it over a low flame till the rice is cooked properly
14. Turn off the flame, once the rice is cooked and with a folk gently release the steam
15. Take it out in a plate and garnish it with some sliced almonds