Kabuli Pulao which is also known as kabuli pulao. Afghani pulao as name told itself, is a dish from Afghanistan. Kabuli pulao is a very simple rice dish with beef meat and its stock,topped with thinly sliced carrots and some raisins. As most of the pulao dish, colour of onions will be the rice colour. Cook onions on gentle heat otherwise dish don’t taste the same. Afghani pulao is not a spicy dish. It is very mild in flavor.

Ingredients

4 cups rice, rinsed well and soaked for about 2 hours
1 whole Black cardamom
1 tbsp shahi zeera aka caraway seeds
1 and 1/4 tsp salt plus more as per taste
1 kg beef meat, with bones
6 cups water
3 medium sized onions, thinly sliced
1 medium sized tomatoes, chopped
3 large size carrots, thinly sliced
1/4 cup raisins
1/2 cup cooking oil
6 tsp cooking oil

Procedure

1. Take out rise, rinse off well and soak rice for about 2 hours. In a pressure cooker, add beef meat, salt, black cardamom and caraway seeds. Add water to that and close the lid.
2. One the whistle blows, pressure cook the meat for about 16 minutes. Then turn off the flame but don’t open it too soon. Let it set and wait for pressure to low down. (Please do it as your pressure cooker manual says).
3. In a big pot, preheat oil on medium heat. Add thinly sliced onions. Let them get golden brown colour on medium heat. Once they turn golden in colour, add tomatoes and mix well.
4. Cook until tomatoes are soft, for about 3 minutes. Open the lid of pressure cooker, take out beef meat and add that to the pot. Mix well. Fry all the meat for about 5 minutes.
5. Add the liquid left behind in the pressure cooker but measure it. You will need about 7 and 1/2 cups of liquid in total to add in the rice. In case you left out from stock add water instead and then adjust the salt. Mix well.
6. On medium heat let the liquid comes to a boil. Once it comes to a boil start adding rice. After adding rice, cover the lid and let the rice to cook.
7. In a small frying pan, add cooking oil and add thinly sliced carrots. Fry for about 3-4 minutes or until they crisp up a bit. Add raisins and fry for 2 more minutes.
8. Check the rice, if liquid is almost dries out. Lightly stir it from edges. Add fried carrots and raisins. Completely seal the lid with some kitchen towel and put some weight on it. Keep the flame on low for about 20 minutes. Then turn off the flame, open the lid and serve.

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