Kabuli Pulao Recipe

This is not strictly a Pakistani dish rather we should say that it came to Pakistan with Afghan from Kabul, but now it is cooked and eaten in Pakistan with relish. It is neither sweet nor totally spicy but is a delicious mix of both. In this recipe I have done many changes to make it easy to cook for all but the original taste remains the same.

Ingredients

Rice 500 grams (soaked for 1 hour)
Beef or mutton cut in 1 square inch cubes 500 grams
Water 2 liters
Ghee 1 cup
Ginger garlic paste 2 tablespoon
Cloves 4-5
Cumin seeds 1 teaspoon
Salt 1 tablespoon or to taste
Black pepper corns 1/2 tablespoon
Cinnamon stick 2-3
Green cardamom 4-5
Cumin seeds 1/2 tablespoon
Onion 1 medium sliced
Raisins 1/2 cup
Carrots grated 1 cup
Sugar 1 cup

Method for Kabuli Pulao

Wash the beef or mutton and put in the pressure cooker with 1.5 liter water, 1 tsp. salt, cloves and black pepper; and cook for at least for 15 minutes;
Now open the pressure cooker and separate the beef and broth and keep them in separate bowls;
Meanwhile wash the rice and soak in water;
Now put a pot big enough for cooking rice and add ghee;
On medium flame fry the raisins for 50 seconds and then lower the flame and separate the raisins in a bowl;
Now in the same pot and ghee add grated carrots and cook until they are soft and change color;
Separate the ghee and carrots by using a strainer,
Now in a bowl put sugar and add carrots to it while still very hot, cover the bowl with a plate or cover; and leave aside;
Now put the ghee back in the cooking pot and add sliced onion and cook on medium heat until dark brown,
Add beef and saute for about 5 minutes;
Now add cloves, and other all masalas and cook for 30 seconds;
Now measure the broth and add in the cooking pot;
The water should exactly be 1 ¼ liters ; If needed add simple water for exact measurement;
When water come to boil add rice and cook for 7 minutes;
Add raisins and mix well and then slow down the flame to the lowest possible;
At this point spread the sugared carrots on the rice so that they look like a layer,
Put off the fire now,
Cover the pot and leave it for 15 minutes;
Very tasty Kabuli pulao is ready to serve.