Authentic Afghani Mutton Pulao Recipe | Traditional Kabuli Pulao

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 Introduction:

If you're craving a rich, aromatic, and comforting rice dish, Afghani Mutton Pulao is a must-try! Also known as Kabuli Pulao, this dish is a national favorite in Afghanistan, featuring succulent mutton cooked with fragrant spices, long-grain basmati rice, sweet carrots, and plump raisins. Perfect for family gatherings or festive meals, this pulao is the ultimate one-pot comfort food with a royal touch.

Source: Cookpad

🍖 Ingredients:

For the Mutton:

  • 500g mutton (bone-in, medium pieces)

  • 1 onion (sliced)

  • 1 tbsp ginger-garlic paste

  • 1 bay leaf

  • 4-5 black peppercorns

  • 2 green cardamoms

  • 1 cinnamon stick

  • Salt to taste

  • Water (to boil)

For the Rice:

  • 2 cups basmati rice (soaked for 30 minutes)

  • 1 tsp cumin seeds

  • 2-3 green cardamoms

  • 1 black cardamom

  • 1 small stick cinnamon

  • 2 tbsp oil or ghee

  • Salt to taste

For the Topping:

  • 1 carrot (julienned)

  • 2 tbsp raisins

  • 1 tbsp sugar

  • 1 tbsp oil or ghee

🍽️ Instructions:

Step 1: Boil the Mutton

  1. In a pressure cooker or large pot, add mutton, onion, whole spices, ginger-garlic paste, salt, and water.

  2. Cook until mutton is tender (about 4-5 whistles in a cooker or 45–50 mins in a pot).

  3. Reserve the mutton stock for cooking rice.

Step 2: Prepare the Topping

  1. In a small pan, heat 1 tbsp oil or ghee.

  2. Sauté the julienned carrots with sugar until slightly soft.

  3. Add raisins and fry until they puff up. Set aside.

Step 3: Cook the Rice

  1. In a heavy-bottomed pan, heat 2 tbsp oil/ghee.

  2. Add cumin seeds, cardamoms, cinnamon, and fry for 30 seconds.

  3. Add soaked rice and stir gently.

  4. Pour in the reserved mutton stock (adjust water to 1:2 ratio with rice). Add salt.

  5. Gently layer cooked mutton pieces on top.

  6. Cover and cook on low heat for 15–20 minutes or until rice is fully cooked.

  7. Fluff gently with a fork.

Step 4: Final Assembly

  1. Garnish with the fried carrots and raisins on top.

  2. Serve hot with salad or yogurt raita.

    Source: Afghan Cooks

🧠 Quick Tips:

  • Soaking rice ensures long grains after cooking.

  • Don’t over-stir the pulao to avoid breaking the rice.

  • You can add almonds or cashews to the topping for extra richness.

🧮 Nutrition Info (per serving approx.):

  • Calories: 520

  • Protein: 26g

  • Fat: 22g

  • Carbohydrates: 58g

  • Fiber: 2g

🔍 Note: These values are approximate and may vary slightly based on specific brands of ingredients used.

FAQs:

Q. Can I make this pulao with chicken instead of mutton?
Yes! Substitute mutton with chicken and adjust cooking time accordingly. Chicken cooks much faster.

Q. What’s the difference between biryani and Afghani pulao?
Biryani involves layering of cooked rice and meat with more intense spices, while Afghani pulao is milder, cooked in stock, and often topped with sweet elements like carrots and raisins.

Q. Can I make it vegetarian?
Yes, replace mutton with mixed vegetables or paneer and cook in vegetable broth for a vegetarian version.

Disclaimer :

📄 Disclaimer

Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.

We do our best to test or verify the cooking process and ingredients before sharing them.

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