Kabuli Pulao
INGREDIENTS


  • Boiled mutton or chicken - ½ KG
  • Jazaa Sela Gold Rice – ½ KG boiled (Soaked for 90- 120 minutes and then drained out before cooking)
  • Jazaa Fried Onions - 1 cup
  • Raisins - 1 cup
  • Almonds – 1 cup
  • Cinnamon - 1 stick
  • Cashew nuts – 1 cup
  • Black Cardamom – 4 seeds
  • Cardamom Powder – 1 tsp
  • Cooking Oil – 1 cup
  • Salt – 1 tsp
  • Mutton/Chicken Stock – 1 glass
  • Green Chillies (6 peppers)
  • Cumin – 1 tsp
  • 8 Cloves
  • Green Cardamom – 8 seeds

DIRECTIONS


Start by heating the oil. Add the carrots and raisins, then cook for 1 minute. Separate them from the oil and set aside.
Heat more oil in a separate dish. Add garam masala, salt, cumin, and your selection of boiled meat, then add stock and cook. After this, add ground cardamom and dry fruit, then combine with fried onions and boiled rice. Also add the fried carrots, fried raisins, and the green chillies. Then cover the dish and let it finish cooking on a low heat for five minutes.
Once the Kabuli Pulao is cooked, garnish with carrots, raisins and dry fruit.