Kabuli Pulao (Afghani Pulao) Recipe By Food Fusion

Kabuli Pulao, also known as Afghani Pulao, is a cherished Afghan dish celebrated for its aromatic rice, tender meat, and sweet-savory flavors. Food Fusion offers a simplified version of this classic recipe, making it accessible for home cooks.

**Ingredients:**

- **For the Rice:**
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2-3 cloves
- 2-3 green cardamom pods
- 1 bay leaf
- Salt to taste

- **For the Meat:**
- 500 grams mutton or beef, cut into pieces
- 1 large onion, thinly sliced
- 2 tablespoons ghee or oil
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- Water as needed

- **For the Garnish:**
- 1 cup carrots, julienned
- ½ cup raisins
- ¼ cup almonds or pistachios, slivered
- 2 tablespoons ghee

**Instructions:**

1. **Prepare the Rice:**
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
- In a large pot, bring 4 cups of water to a boil. Add the soaked rice, cumin seeds, cinnamon stick, cloves, cardamom pods, bay leaf, and salt. Cook until the rice is 70-80% cooked (the grains should still be firm). Drain the rice and set aside.

2. **Cook the Meat:**
- In a large pan, heat 2 tablespoons of ghee or oil. Sauté the sliced onions until golden brown.
- Add the ginger-garlic paste and sauté for a minute.
- Add the meat pieces and sear until browned on all sides.
- Add red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
- Add enough water to cover the meat. Bring to a boil, then reduce the heat and simmer until the meat is tender and the gravy thickens.

3. **Prepare the Garnish:**
- In a small pan, heat 2 tablespoons of ghee. Fry the julienned carrots until tender. Add the raisins and nuts, and sauté until the raisins puff up and the nuts are lightly browned. Set aside.

4. **Assemble the Pulao:**
- In a large serving dish, layer half of the cooked rice. Spread the cooked meat and gravy over the rice. Top with the remaining rice.
- Garnish with the sautéed carrots, raisins, and nuts.
- Cover the dish and let it sit for 10-15 minutes to allow the flavors to meld.

5. **Serve:**
- Serve the Kabuli Pulao hot with a side of yogurt or raita.

For a detailed visual guide, you can watch Food Fusion's video tutorial:

[Kabuli Pulao (Afghani Pulao) Recipe By Food Fusion](https://www.youtube.com/watch?v=regRtevOymE&utm_source=chatgpt.com)