Kabuli Pulao | काबुली पुलाव | Cricket World Cup 2019 | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

#WorldCricEat recipe for today’s AFGvsAUS match is a fragrant mutton pilaf. Most people would think the name Kabuli Pulao means ‘Rice from Kabul’, but it actually means ‘excellent rice’ and I’d like to agree! Check out the recipe, I’m sure you will too.

KABULI PULAO

Ingredients

750 grams mutton on the bone, cut into 2 inch pieces
3 cups basmati rice, soaked for 1 hour and drained
1 tsp cumin seeds
5-6 cloves
1 inch cinnamon stick
3-4 black cardamoms
5-6 green cardamoms
10-12 black peppercorns
½ cup ghee
2 medium white onions, sliced
7-8 garlic cloves
Salt to taste
2 large carrots, cut into long thin strips
½ tsp castor sugar
½ cup black raisins
12-15 almonds, blanched and peeled + for garnish

Method

1. For spice mix, blend together cumin seeds, cloves, cinnamon stick, black cardamoms, green cardamoms, black peppercorns into a fine powder. Set aside.
2. Heat ¼ cup ghee in a deep pan, add onions, sauté well and cook till translucent.
3. Add mutton and sauté on high heat for 3-4 minutes. Add garlic cloves and mix well.
4. Add prepared spice mix. Sauté for 3-4 minutes. Add 4 cups water and mix well.
5. Add salt, and mix well. Cover and cook till mutton is cooked completely.
6. Meanwhile, heat remaining ghee in a shallow pan. Add carrots and sauté well. Cook for 2-3 minutes.
7. Add castor sugar and mix well. Cook for 1-2 minutes and take it off the heat.
8. In the same pan, add black raisins and sauté for 1-2 minutes. Take it off the heat. Set them aside.
9. Take the mutton pieces out and set aside on a plate. Add basmati rice, mix well and add water, cover and cook till the rice is ¾ cooked.
10. Add the mutton back in to the rice mixture, ¾ of the carrots and raisins. Add 2 tsps prepared spice mix, almonds, cover and cook for 12-15 minutes.
11. Gently mix till well combined. Take it off the heat and transfer onto serving plate. Garnish with remaining carrots, remaining black raisins and almonds. Serve hot.

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