KABli pulao

A rice dish with beef and a topping of candied carrots and nuts. It is a popular dish made in Afghanistan, Khyber Pakhtunkhwa (Pakistan) and parts of Central Asian countries. The beef is so tender that it melts in your mouth. This dish is a perfect combination of sweet and salty. Since my husband Saad is from Peshawar, this dish is a part of every occasion or family gathering. My mother-in-law makes delicious Kabli pulao and this particular recipe was given to me by her. Originally, Afghani pulao is not at all spicy but this recipe has a perfect level of spice in it, adapted to our taste-buds. So let’s get started with the recipe.

Ingredients
700g (2 glass) Sela/Long Basmati Rice
500 g Beef (cut into large pieces)
1 large Onion
1 tbsp. Ginger Garlic Paste
1 tsp Garam masala Powder
3 tsp Salt
1 tsp Black Pepper Powder
1/2 cup Oil
3-4 cups Water
4-5 Cloves
2 Black Cardamom
4-5 Green Cardamom
1 tsp Cumin Seeds
4-5 Whole Black Pepper
1-2 Cinnamon Sticks
1 Star anise
2 Carrots
1/2 cup Raisins (prefer big black ones)
1/2 cup Almonds
1/2 cup Cashew
2-3 tbsp. Honey
4 cups Water

Method
Wash and rinse rice and let them soak for at least 30 minutes. In a pressure cooker, add oil and onion and fry until golden brown. Then add all whole spices (cloves, black, green cardamom, cumin seeds, cinnamon sticks, star anise, whole black pepper). Fry for 2-3 minutes, then add ginger garlic paste and meat. Fry until meat changes color. Then add garam masala powder, salt, black pepper powder and water and start the pressure cooker. As soon as the whistle blows, decrease heat to a minimum and cook for around 45-60 minutes. This will make the broth rich and flavorful. However, if there’s a time constraint, just cook on high flame for 20-25 minutes after whistle blows.

While meat is cooking, add 1 tbsp. of oil in a pan and fry carrots for 2-3 minutes. Then add nuts, raisins (kishmash), honey, a pinch of salt and garam masala powder. Fry for 2-3 minutes. Set it aside. Once meat is soft, transfer it into a bigger pot, measure 2.5 cups of broth and let it come to a boil. Then add pre soaked rice and cook until rice are 75% done. Now put a layer of fried carrots/nuts on the rice, seal the pot and cook on low flame for 10 minutes. After 15 minutes, open the lid and your rice are ready. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s