Kabuli Pulao | How to make Kabuli Pulao

By Ruchira Hoon  |  5th Jan 2016  |  
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  • Kabuli Pulao, How to make Kabuli Pulao
Kabuli Pulaoby Ruchira Hoon
  • Prep Time

    15

    mins
  • Cook Time

    75

    mins
  • Serves

    6

    People

344

0





About Kabuli Pulao

This hearty rice and meat dish makes for a great one pot meal. Raisins, carrots and meat broth makes it just the perfect comfort food

Kabuli Pulao, a deliciously finger licking recipe to treat your family and friends. This recipe of Kabuli Pulao by Ruchira Hoon will definitely help you in its preparation. The Kabuli Pulao can be prepared within 15 minutes. The time taken for cooking Kabuli Pulao is 75 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Kabuli Pulao step by step. The detailed explanation makes Kabuli Pulao so simple and easy that even beginners can try it out. The recipe for Kabuli Pulao can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kabuli Pulao from BetterButter.

Kabuli Pulao

Ingredients to make Kabuli Pulao

  • Mutton or Beef – 1 1/2 kgs cut in large piece
  • Chicken or mutton stock 1 cup
  • Basmati rice 2 1/2 cups
  • Onions 2 diced
  • Garam masala - 1 tsp
  • Cumin powder – ½ tbsp
  • Saffron – ½ tsp
  • Salt – 1 tsp
  • Sugar 1 tblsp
  • Oil - 3 tblsp
  • Water 4 -5 cups
  • Pistachios and almonds blanched 1 cup
  • Raisins 1 cup
  • Carrot 2 sliced thin
  • 1 tblsp oil additional

How to make Kabuli Pulao

  1. Soak the rice in water and keep aside.
  2. In a large saucepan fry the onions until golden brown. Add in the meat, saffron, garam masala, salt and fry the meat until seared. Keep cooking the meat until the sides start to leave oil, almost 20 minutes.
  3. Add in the water and cook the meat until tender. Keep adding more water if required.
  4. While the meat is cooking, heat oil in a pan and saute the carrots with a bit of sugar until soft. Keep aside. Repeat with the raisins, almonds and pistachios. Drain and keep aside.
  5. Once the meat is cooked, remove the meat from the pan. Add the rice to the stock and add salt and the additional meat broth. Cook until the rice is tender. This will take about 15 minutes.
  6. Transfer onto an oven proof dish. Add the meat to it and top it with the dried fruits and nuts and the carrots. Bake for 10 minutes at 200 degree centigrade.
  7. Serve with salad and chutney

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