Authentic Mutton Kabuli Pulao Recipe

Indulge in exquisite flavors with Mutton Kabuli Pulao – a delectable blend of tender meat, fragrant rice, and aromatic spices. A culinary masterpiece! #recipe #cooking #kanwalskitchen

What is Kabuli Pulao Recipe?

Mutton Kabuli Pulao is a sumptuous Afghan rice dish renowned for its rich flavors and aromatic essence. Succulent pieces of mutton are slow-cooked with fragrant basmati rice, creating a mouthwatering fusion. Enhanced with exotic spices, raisins, and nuts, it offers a harmonious blend of sweet and savory notes.

This culinary masterpiece boasts a unique preparation method. The mutton is first marinated in a medley of spices, including cardamom, cumin, and coriander, infusing it with deep, tantalizing flavors. As it simmers with the rice, the meat becomes tender and succulent, while the rice absorbs the essence, resulting in a dish that’s both hearty and fragrant.

What is Special about Kabuli Pulao Recipe?

Mutton Kabuli Pulao is a delightful centerpiece for gatherings and special occasions. Its intricate blend of flavors and textures makes it a standout choice for those seeking an extraordinary culinary experience. Served garnished with caramelized carrots, raisins, and a sprinkle of almonds, it’s a visual delight that complements its exceptional taste.

For enthusiasts of Middle Eastern and South Asian cuisine, Mutton Kabuli Pulao is a must-try. Its cultural significance and delectable taste profile have earned it a special place in the hearts of food connoisseurs worldwide. Elevate your culinary repertoire with this exquisite dish, sure to leave a lasting impression on your taste buds.

Also Try: Authentic White Matar Pulao Recipe

Nutrition Facts:

The specific nutrition facts for mutton kabuli pulao can vary based on factors like the recipe used, portion size, and any additional ingredients. However, I can provide you with a general idea of the nutritional components typically found in this dish.

Here’s an approximate breakdown of the nutrition facts for a typical serving (around 1 cup or 245 grams) of mutton kabuli pulao:

• Calories: 350-400 kcal
• Protein: 15-20 grams
• Carbohydrates: 40-50 grams
• Fat: 15-20 grams
• Fiber: 2-4 grams
• Sodium: 500-800 mg (varies based on seasoning and added salt)
• Cholesterol: 30-60 mg (depends on the cut of mutton and cooking method)

Please note that these values are estimates and can vary significantly depending on the specific ingredients and cooking methods used. If you have access to the exact recipe or nutrition information for the particular mutton kabuli pulao you’re interested in, you can use that data for a more accurate assessment.

Ingredients:

• Cooking Oil 1/2 cup
• Onion (chopped) 1 medium size
• Mutton 1/2 kg
• Ginger Garlic Paste 2 tbsp
• Salt 1 tsp
• Green Cardamom Powder 1/2 tsp
• Whole Spice Powder 1 tsp
• Cooking Oil 1 tbsp
• Carrot Julienne 1 & 1/2 cup
• Sugar 3 tbsp
• Raisins 1/2 cup

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Instructions:

1. Marinate the mutton: In a large bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Add the mutton pieces and coat them well with the marinade. Cover and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Cook the rice: In a large pot, bring water to a boil. Add the soaked rice and cook until it’s 70-80% done. Drain the rice and set aside.
3. In a separate large pot, heat the cooking oil over medium heat. Add the sliced onions and fry until they turn golden brown. Remove half of the fried onions and set them aside for garnish.
4. Add the marinated mutton to the pot with the remaining fried onions. Cook the mutton until it’s browned on all sides.
5. Add the whole spices – cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf to the pot with the mutton. Stir well to combine.
6. Pour in enough water to cover the mutton completely. Bring to a boil, then reduce the heat to low, cover, and let it simmer until the mutton is tender and cooked through, about 1-1.5 hours.
7. Once the mutton is cooked, remove it from the pot and set it aside. Reserve the cooking liquid.
8. Assemble the pulao: In the same pot used for cooking the mutton, layer half of the partially cooked rice at the bottom. Place the cooked mutton pieces on top of the rice. Then, add the remaining rice on top of the mutton.
9. Pour the reserved cooking liquid over the rice-mutton layers. Sprinkle the reserved fried onions, raisins, slivered almonds, chopped carrots, and pistachios on top.
10. Cover the pot with a tight-fitting lid and cook over low heat for another 20-25 minutes, or until the rice is fully cooked and fluffy.
11. Once done, remove the pot from the heat and let it sit, covered, for a few minutes.
12. Garnish with fresh cilantro leaves before serving.

Your authentic Mutton Kabuli Pulao is ready to be enjoyed! Serve hot with raita or salad on the side.

Video of Mutton Kabuli Pulao Recipe: