Recipe - Kabuli Pulao

Afghani / Central Asian Kabuli Pulao

Kabuli Pulao or Qabuli pulao is a Afghani / Central Asian dish. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. The end result is a unique taste of sweetishly saltosh meat rice taste. Combined it together with Raita (saltosh youghurt with onions) - and you have a perfect Kabuli pulao.

Ingredients:

• Onions - 3
• Carrots - 3
• Meat 1.25 kg
• Rice 5 cups
• 1 cup raisins (kishmish)
• 4 tbsp salt + 2 tbsp cumin seeds + 1 tbsp cardamom powder  + garlic and ginger paste + 7 cups water

Step-by-Step:

1. Soak rice in hot water for an hour
2. Cut carrots in very thin slices
3. Chop the onions into slices
4. Wash the raisins
5. Put some oil in pan, enough to soak the carrot slices and fry for 5 mins
6. Take carrots out, put raisins in and fry for 10 seconds, the color will change to dark
7. Take raisins out and put the meat in the same oil and fry for 5 mins until the color change to brown
8. Mix onion now and fry for another 10 mins
9. Add 4tsp salt + 2 tsp cumin seeds + garlic paste 2 tbsp + ginger paste 2btsp - mix well and fry for another 2 mins
10. Add hot water 6 cups + 1tbsp garam masala and mix well 
11. Cover the pot and leave for 1.5 hrs (until the meat is tender)
12. Remove the lid and mix softly, check the meat should be tender
13. Take the meat out in a plate and cover it
14. Now add rice to the pot and flatten it to cover the pot 
15. Add hot water 2 cups (only if rice is not already completely inside of water)
16. Cover the pot and leave for 5 mins on high flame
17. Remove the lid - water should have gone with wet rice
18. Add carrot and raisins
19. Stir the rice and mix well
20. Add meat on top now
21. Stir slowly to pull rice little on top of meat, use a soft hand otherwise the rice will break
22. Cover the lid with a clean cloth and cover the pot for another 5 mins on medium flame
23. After 5 mins bring the flame to low for 20 mins
24. Your Pulao is ready