kabuli Pulao

Kabuli Pulao is from Pashtun Cuisine made by people in Peshawar. Also a famous dish in Kabul, Afghanistan. This is mainly cooked with kabuli chenna, raisins and nuts. This is a mild dish and not so heavily spiced.

But i made a variation.

Ingredients:

Rice - 1 cup

water - 3.5 cups

Ghee - 2 tbl spoons

Cardamom - 2 pods opened

cloves - 2

cinnamon (1 inch sticks) - 2

Onion - 1/2

Tomato - 1/2

Green peas - 1/4 cup (instead use overnight soaked kabuli chenna)

corriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Black pepper powder - pinch

saffron water - 2 tbl spoon (optional if you are adding carrot)

Salt - 1 tbl spoon or as needed

Green chilli - 2

Raisins - handful (you can add almonds nut pieces as well)

Carrot - 1/2 (i didn't add it here)

Preparation:

Soak the rice in water

Heat ghee in a pan. Roast raisins (& nuts) and keep it aside.

Add cardamom, cloves and cinnamon and Onion.

Saute onion until its golden brown. Now add tomato and peas.

( If you are adding kabuli chenna and carrot, this is the time.)

Cook the mixture for 2 mins.

Add  corriander powder, cumin powder, pepper and green chilli. Saute it.

Add soaked rice without water to the mixture. 

Add dashes of saffron water on top of rice.

Now add remaining water and salt. Cook the mixture in pressure cooker as how you normally cook rice.

Sprinkle raisins (& nuts) on top of rice before serving.

Serve Pulao with Burrani or Mint yogurt !

Servings: 3