Mutton kabuli Pulao Recipe#uzbeki kabuli Pulao#Afghani Mutton Pulao#Mutton Rice#Afgani kabuli Pilaf

Here’s a rich and aromatic **Mutton Kabuli Pulao Recipe**, inspired by **Afghani and Uzbeki flavors**. This dish combines tender mutton, spiced rice, and the sweetness of raisins and carrots, making it a standout on any dining table.

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### **Ingredients**

#### **For Cooking the Mutton:**
- Mutton (with bones) – 1 kg
- Onion – 1 large (quartered)
- Garlic – 5-6 cloves
- Ginger – 1 small piece
- Water – 6-8 cups
- Whole spices:
- Black cardamom – 1
- Green cardamom – 3-4
- Cloves – 4-5
- Black peppercorns – 8-10
- Bay leaves – 2
- Cinnamon stick – 1
- Salt – 1 tsp

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#### **For the Pulao Base:**
- Basmati rice – 750g (soaked for 30 minutes)
- Onion – 2 large (thinly sliced)
- Carrots – 2 medium (julienned)
- Raisins – ½ cup
- Almonds – ½ cup (blanched and peeled)
- Ginger-garlic paste – 1 tbsp
- Green chilies – 3-4 (optional)
- Cumin seeds – 1 tsp
- Salt – to taste
- Sugar – 1 tsp
- Cooking oil or ghee – ¾ cup

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#### **For Garnish:**
- Fried almonds and raisins
- Fresh coriander (optional)

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### **Steps to Prepare**

#### **1. Cook the Mutton:**
1. In a large pot, add mutton, water, onion, garlic, ginger, and the whole spices listed under "For Cooking the Mutton."
2. Bring to a boil, then reduce the heat and simmer until the mutton is tender (approximately 1.5 hours).
3. Strain the broth (yakhni) and set aside. Reserve the mutton pieces.

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#### **2. Prepare the Sweet Carrot and Raisin Mixture:**
1. Heat a little oil or ghee in a pan.
2. Add julienned carrots and sauté for 2-3 minutes.
3. Add raisins and 1 tsp sugar. Cook until the carrots are slightly caramelized and raisins plump up. Set aside.

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#### **3. Prepare the Pulao Base:**
1. Heat oil or ghee in a large pot. Add cumin seeds and let them sizzle.
2. Add sliced onions and fry until golden brown.
3. Add ginger-garlic paste and sauté for 1-2 minutes until aromatic.
4. Stir in the cooked mutton pieces and mix well with the onions.

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#### **4. Cook the Rice:**
1. Add the reserved yakhni (broth) to the pot. Use enough broth to maintain a 2:1 ratio of liquid to rice (e.g., for 4 cups of rice, add 8 cups of broth).
2. Bring the broth to a boil. Adjust salt if needed.
3. Add the soaked and drained rice, stirring gently to distribute it evenly.
4. Cook on high heat until most of the liquid is absorbed and the rice starts to appear on the surface.

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#### **5. Assemble and Dum (Steam Cook):**
1. Reduce the heat to low. Layer the sweet carrot and raisin mixture on top of the rice.
2. Sprinkle fried almonds over the top.
3. Cover the pot tightly with a lid or foil. Let it cook (dum) on low heat for 15-20 minutes.

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### **Serving Suggestions:**
- Serve hot with a side of green chutney, yogurt, or a fresh salad.
- Garnish with more fried almonds, raisins, and fresh coriander if desired.

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### **Tips for Perfect Kabuli Pulao:**
1. Use good-quality basmati rice for long, fluffy grains.
2. Balance the sweetness of the carrots and raisins with the savory flavors of the mutton and rice.
3. For an authentic Afghani touch, add a pinch of saffron soaked in warm milk during the dum stage.
4. Ensure the yakhni (broth) is flavorful, as it forms the base of the pulao.

Enjoy your **Afghani Mutton Kabuli Pulao**, a perfect blend of sweet and savory flavors! Let me know how it turns out. 😊