Kabuli Pulao | How to make Kabuli Pulao

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ByRuchira Hoon
Created on 5th Jan 2016
  • Kabuli Pulao, How to make Kabuli Pulao
Kabuli Pulaoby Ruchira Hoon
  • Kabuli Pulao | How to make Kabuli Pulao (48 likes)

  • 0 reviews
    Rate It!
  • By Ruchira Hoon
    Created on 5th Jan 2016

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 marvellous creation to spice up your day. Kabuli Pulao is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKabuli Pulao is just too tempting. This amazing recipe is provided by Ruchira Hoon. Be it kids or adults, no one can get away from this delicious dish. How to make Kabuli Pulao is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Kabuli Pulaoby Ruchira Hoon. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Kabuli Pulao is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time15mins
  • Cook Time75mins
  • Serves6People
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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