Afghani Mutton Pulao Recipe / Kabuli Mutton Pulao Recipe

Introduction:

The Afghani pulao recipe is world famous and the most made pulao recipe. 

In this pulao, the main star is the mutton with bones and kabuli chana. The boiled chana with the juiciest mutton increases the taste of the soft rice up to tenfold. 

In the traditional recipe, it is prepared in sheep mutton with bones, as sheep mutton is fatty; there is no need to add extra oil. The mutton gets soft easily with its own tasteful fats, and thus, if possible, try to use traditional meat. The mutton is slowly cooked in its fat, and char masala is used, i.e., cloves, black cardamom, black pepper, and cinnamon, along with caramelized chopped carrots cut into julienne pieces and salt with the rice, and garnished with raisins and kabuli chana added into it. So in this recipe, pulao is made with sour and sweet tastes; no spiciness is added, and still the taste of the pulao gets delicious with its mutton and slow cooking process. 

Here is my YouTube video for the step-by-step process of making Afghani Check this out.

Ingredients:

So today, we will make this recipe with an Indian twist and the availability of the ingredients, which we already have. 

So here the most available meat is the goat meat, around 1/2 kg with bones, wherein the fat content is less, so we need to add ghee or oil here.

Let me emphasize the importance of using mutton with bones in this special pulao recipe because the bone flavor gives the real essence to the Afghani pulao. Thus it is always said to use mutton with bone in Kabuli Pulao.

And of ofcourse 50g of boiled Kabuli chana is needed. You need to soak the chana in water for a minimum of 4-5 hours. Once it gets properly soaked, boil it in a pressure cooker with water, salt, and oil. Don't add turmeric to it. Since we don't want our pulao to be yellow, let it have its natural color.

Other ingredients include 

Onions 5 

Tomatoes 2

We will also add potatoes, since in my family all are potato lovers. I generally add them in every type of pulao and biryani. 

It's optional; if you want, you can skip it. I am adding in this recipe. 

So 4 potatoes cut into two halves and fried in oil are add in just before dum.

Green masala is the mixture of 5 garlic pieces. 1 tsp of cumin, a handful of coriander, and 9 green chilies 

Ginger-garlic paste, 2 tsp

Whole garam masala includes 1 bay leaf, 5 cloves, 10-12 black peppercorns, 1 inch of cinnamon sticks, 1 black cardamom, 3 green cardamoms, 1 tsp of shah jeera, 1 star anise, 

Masala powders include 

Coriander powder 2 tsp., garam masala powder 2 tsp. 

curd 100g and half a lemon 

PROCEDURE OF MAKING KABULI PULAO STEP BY STEP:

Add 2 big spoons of ghee or oil and whole garam masala, such as bay leaf, shahjeera, cinnamon, black peppers, cloves, and cardamoms.

And then add washed mutton into the pressure cooker and let it fry for 2 minutes, stirring in between.

After 2 minutes of proper bhoon, add ginger-garlic paste and green masala, which we made in a grinder.

Add the whole thing, and then add salt and coriander powder (2 tsp) and garam masala powder (1 tsp).

Again, stir it, and then let it fry in the masala properly for about 5 minutes in a slow flame with tomatoes cut into circular shapes. 

I am also adding pulao patti for its beautiful flavor and aroma. If you don't have it, you can skip it.

Once done, close the lid of the pressure cooker and wait for 5 whistles, around half an hour.

Your mutton gets cooked. Check it by pressing it; if it easily breaks in your hands, 

Take a heavy-based pot, add the oil, and fry the sliced onion till golden brown.

Once done, mix the mutton gravy with onions.

 

After that, wash 2 glasses of rice and let it soak for 10 minutes in water. 

I am not using basmati here; my rice is jeera kolum. If you want, you can use basmati or any type of rice for the pulao.

Everyone thinks for the pulao and biryani basmati or Sella rice is best, but it's not the case, although they are considered to be the ideal choice for the recipe. Every rice has a different taste and uniqueness, so accordingly we can take different varieties of rice.

However, around the world, including the Middle East, people don't necessarily use basmati rice at all!

So soaking time and water quantity differs for the different rice varieties, and then Add rice,  water and salt accordingly. Garnish it with Freshly chopped coriander, mint, and slightly roasted kasuri methi sprinkle half-cut lemon juice, and then wait for the dum.

Just before the rice gets cooked fully, add the boiled kabuli chana and fried potatoes, and then let it sit for 5 minutes in a dum. 

After that, serve it with raita or green salad, mango pickle, and papad. 

Enjoy the heavenly deliciousness of this wonderful kabuli pulao. 

If you want, you can garnish it with raisins and cashews and drizzle ghee on the top just before serving. 

Your entire dish is ready to show your expertise in cooking and elegance!

This tastes best with raita and mango pickle. 

Check my Mango pickle recipe you will surely love it. 

It goes best with this Pulao 

Check my other Pulao blogs which you definitely give a try !!

My family waits for kabuli pulao every three days. Lemme know what your family said about this recipe ☺️

Additional Information:

🥘 Afghani Kabuli Pulao – Nutritional Value per Serving (1 of 5)

Nutrient Amount (Approx.)

Calories 520–600 kcal

Protein 24–28 g

Carbohydrates 45–50 g

Dietary Fiber 6–7 g

Sugars 3–4 g

Fat 25–30 g

Saturated Fat 7–9 g

Cholesterol 65–80 mg

Iron 3.5–5 mg

Calcium 60–80 mg

Potassium 550–650 mg

Sodium (from salt) Varies (500–700 mg)

Keywords: kabuli pulao, pulav, Afghan pulao, mutton pulao, easy recipe