Kabuli Pulao | How To Make Kabuli Pulao | Afghan Cuisine | Rice Pilaf | Qabili Palaw | Kabuli Palaw | Pulao Recipe | Mutton Pulao Recipe | How To Make Mutton Pulao at Home | Mutton Rice Recipe | Kabuli Pulao At Home | Mutton Main Course Recipe | Get Curried | The Bombay Chef - Varun Inamdar

Learn how to make Kabuli Pulao With our Chef Varun Inamdar.

Introduction
Kabuli Pulao is an Afghani delicacy which is made of mutton and rice. The Pulao is rich in flavour due to the addition of raisins and chickpeas. The mutton stock added while cooking the rice also enhances its taste. It is a complete meal in itself and can be prepared for lunch or dinner. There are many variants of the recipe but method of cooking and ingredients like rice, raisins and carrots remain largely the same.

Kabuli Pulao Ingredients :

Simmering the Stock
250 gms Mutton
1/2 cup Chickpeas (soaked)
1 tbsp Cumin Seeds
2 Black Cardamom Pods
Salt (as required)
1 ltr Water

To Cook the Kabuli Pulao
2-3 tbsp Oil
1 cup Onion (sliced)
1 Tomato (sliced)
1 cup Rice (soaked)

Frying the Raisins & Carrot
1 tbsp Ghee
1/2 tsp Oil
1/8 cup Golden Raisins
1/4 cup Carrot (cut into matchsticks)