Kabuli Pulao ( Afghani Pulao) Simplified Recipe By Food Fusion

Kabuli Pulao/afghani Pulao
Serves 5-6
Recipe in English:

Ingredients:
-Kala zeera (Caraway seeds) 1 tsp
-Hari elaichi (Green cardamom) 6-7
-Zeera (Cumin seeds) 1 & ½ tbs
-Badi elaichi (Black cardamom) 2-3
-Pani (Water) ½ Cup or as required
-Cooking oil ½ Cup
-Gajar (Carrots) julienne ½ kg
-Cheeni (Sugar) 1 & ½ tbs
-Kishmish (Raisins) ½ Cup washed & soaked
-Pyaz (Onion) sliced 2 medium
-Mutton mix boti ½ kg
-Namak (Salt) 1 tbs or as to taste
-Prepared spice mix 1 & ½ tbs or to taste
-Boiling water 2-3 Cups or as required
-Chawal (Rice) sella ½ kg (soaked for 1 hour)
-Pani (Water) ½ Cup or as required

Directions:
-In spice mixer,add caraway seeds,green cardamom,cumin seeds,black cardamom,grind to make a coarse powder & set aside.
-In pot,add cooking oil,carrots and mix well.
-Add sugar,mix well and fry for 2 minutes then take out in a bowl.
-In the same pot,add raisins and fry for 2 minute then set aside for later use.
-In the same pot,add onion and sauté until translucent.
-Add mutton mix boti and mix well until changes color.
-Add salt,prepared spice mix,mix well and cook for 5 minutes.
-Add boiling water,mix well and bring it to boil,cover partially and cook on low flame for 40-50 minutes or until meat is tender.
-Take out cooked meat in a bowl & set aside for later use.
-Add rice and water,mix well and cook on medium high flame until water is reduced (8-10 minutes).
-Now add cooked meat and mix gently.
-Add remaining spice mix to taste,fried raisins and fried carrots.
-Cover with aluminum foil,place cover and steam cook on low flame for 12-15 minutes & serve!

Recipe in Urdu:

Ajza:
-Kala zeera (Caraway seeds) 1 tsp
-Hari elaichi (Green cardamom) 6-7
-Zeera (Cumin seeds) 1 & ½ tbs
-Badi elaichi (Black cardamom) 2-3
-Pani (Water) ½ Cup or as required
-Cooking oil ½ Cup
-Gajar (Carrots) julienne ½ kg
-Cheeni (Sugar) 1 & ½ tbs
-Kishmish (Raisins) ½ Cup washed & soaked
-Pyaz (Onion) sliced 2 medium
-Mutton mix boti ½ kg
-Namak (Salt) 1 tbs or as to taste
-Prepared spice mix 1 & ½ tbs or to taste
-Boiling water 2-3 Cups or as required
-Chawal (Rice) sella ½ kg (soaked for 1 hour)
-Pani (Water) ½ Cup or as required

Directions:
-Spice mixer mein kala zeera,hari elaichi,zeera aur badi elaichi dal ker ache tarhan grind ker ka coarse powder tayyar ker lein & side per rakh dein.
-Bowl mein cooking oil aur gajar dal ker ache tarhan mix karein.
-Cheeni dal ker ache tarhan mix karein aur 2 minutes kliya fry ker lein phir bowl mein nikal lein.
-Us he pot mein kishmish dal ker 2 minutes kliya fry ker lein aur bad mein use kernay kliya side per rakh dein.
-Us he pot mein pyaz dal dein aur translucent hunay tak sauté ker lein.
-Mutton mix boti shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Namak aur tayyar spice mix dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
-Boiling water dal ker ache tarhan mix karein aur ubal anay ka bad partially cover ker lein aur halki ancch per 40-50 minutes ya gosht gul janay tak paka lein.
-Cooked meat ko bowl mein nikal lein aud bad mein use kernay kliya side per rakh dein.
-Chawal aur pani dal ker ache tarhan mix karein aur darmiyani tez ancch per pani kum ho janay tak paka lein (8-10 minutes).
-Ab cooked meat shamil ker ka gently mix ker lein.
-Baqi bacha huwa spice mix to taste,fried kishmish aur gajar dal dein.
-Aluminum foil sa dhak dein aur dhakan rakh ker halki ancch per 12-15 minutes kliya steam cook ker lein & serve karein.