Loading...

One Pot Afghani Pulao

One pot, rich aroma, unforgettable flavor—this Afghani Pulao is all you need for a comforting meal! #happycookingtoyou #foodfusion #araywahh

Select Language

 

Ingredients:

-Ghee (Clarified butter) ½ Cup

-Gajar (Carrots) julienne 1 Cup

-Brown sugar ½ tbs

-Kishmish (Raisins) ¼ Cup

-Pyaz (Onion) chopped 1 medium

-Hari elaichi (Green cardamom) 4-5

-Zeera (Cumin seeds) 1 tsp

-Darchini (Cinnamon sticks) 2

-Badi elaichi (Black cardamom) 2

-Mutton mix boti (large pieces) 750g

-Adrak lehsan paste (Ginger garlic paste) 1 tbs

-Kali mirch (Black pepper) crushed ½ tsp

-Himalayan pink salt ½ tbs or to taste

-Water 5-6 Cups

-Chicken cube 1 (optional)

-Chawal (Rice) sella 500g (soaked for 2 hours)

-Badam (Almonds) fried

 

Directions:

-In a cooking pot,add clarified butter & let it melt.

-Add carrots,brown sugar,mix well & let them caramelize for 1-2 minutes.

-Add raisins & mix well,sauté for a minute & set aside.

-In the same pot,add onion,mix well & sauté until translucent.

-Add green cardamom,cumin seeds,cinnamon stick,black cardamom,mix well & cook for 1-2 minutes.

-Add mutton & mix well until it changes color.

-Add ginger garlic paste,black pepper crushed,pink salt,mix well & cook on medium flame for 4-5 minutes.

-Add water,chicken cube,mix well & bring it to boil,cover & cook on low flame until meat is tender (40-50 minutes) then take out mutton pieces & set aside.

-Add rice,mix well & cook on medium flame until water is reduced (2-3 minutes),cover & cook on low flame for 4-5 minutes or until 80% done.

-Add carrots & raisins (reserve half for garnishing),cooked mutton pieces,cover & steam cook on low flame for 10-12 minutes.

-Garnish with reserved carrots & raisins,fried almonds & serve with salad & raita!

You May Also Like