Afghani Pulao

Few can deny the comfort of having steaming hot khichri topped with asli ghee or butter. This recipe is a delectable marriage between the humble khichri and the extravagant pulao with the amalgamation of hari moong daal & National Pulao Masala.

This recipe is a delectable marriage between the humble khichri and the extravagant pulao with the amalgamation of hari moong daal & National Pulao Masala.

  • Prepare in: 15 mins

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Ingredients

  • Sayla Rice : 3 cups
  • Oil : 1 cup
  • Onion (sliced) : 2 medium
  • Mutton : 750 gm
  • National Ginger & Garlic Paste : 1 tablespoon each
  • National Pulao Masala : 1/2 packet
  • National Iodized Salt : to taste
  • Carrots (grated) : 1 cup
  • Raisins : 2 tablespoons
  • Sugar : 2 tablespoons
  • Almonds (blanched) : 10
  • Pistachios (blanched) : 10

Method

Wash and soak sayla rice for at least 3 hours and keep changing the water every hour.

In a large pot, fry the onions till dark brown in color. Strain, crush and keep aside.

In the same oil add the mutton, National Ginger Paste, and National Garlic Paste. Cook until the meat is slightly brown.

Now add National Pulao Masala and 6-7 cups of water; bring to a full boil then turn the heat low and simmer till the meat is tender. If required add National Iodized Salt to taste.

In a small sauce pan add carrots, raisins, sugar and 1/2 cup water. Cook on medium heat until the carrots get softened and liquid dries out. Keep aside.

Add crushed fried onions to the mutton gravy that depart a deep caramel flavour and colour to the gravy.

When the meat is ready, strain the soaked rice and add to the meat. Cook over a high heat until most of the liquid disappears. You should have enough liquid left to cook rice in. You may add some additional hot water if required.

Turn the heat low and put the rice on dum.

Serve the pulao with the carrots, and raisins. Generously garnish with blanched almonds and pistachios.

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