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Kabuli Mutton Pulao Recipe

Kabuli Mutton Pulao
How to make Kabuli Mutton Pulao

Kabuli Mutton pulao, derived its name from Kabul in Afghanistan. It uses carrots and raisins for an underlying sweet flavor packed up by the strong aromas of whole spices and dollops of ghee to tie the dish together.

  • Total Cook Time 45 mins
  • Prep Time 15 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Kabuli Mutton Pulao

  • 750 gms Mutton
  • 1 cup Rice
  • 1/2 cup Carrot juliennes
  • 1 cup Sliced onion
  • 10-15 Black raisins
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Cumin Seeds
  • 1 tsp Garam masala powder
  • 5 tbsp Ghee
  • Salt as required
  • 2 Bay Leaf
  • 4-5 Green Cardamom
  • 1-2 Black Cardamom
  • 1 Star Anise
  • 6-8 Cloves
  • 1 medium Cinnamon stick
  • 1 tsp Black Pepper

How to Make Kabuli Mutton Pulao

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In a pressure cooker, add mutton pieces, all the whole spices, and some salt. Let this cook for 4-5 whistles or until the meat is tender. Save some of the mutton stock for later.
Around the same time, wash and soak the rice you will be using. This step is important to cut your cooking time later.
In a pan heat ghee and caramelize half the onions and all the carrots and raisins. Keep them aside, they will be used to garnish later.
In the same pan, add cumin, remaining onions, ginger garlic paste, garam masala, and cook for a while. To this add the cooked mutton and let it be coated in masala properly. After some time remove the mutton.
To this pan add the soaked rice, add half the mutton stock and half water and let it boil until 80% cooked.
Once the rice is cooked, add the mutton, and garnish with caramelized onions, carrots, and black raisins. You may also add flakes of almonds at this point if you like.
Cover the lid and let it steam for another 5 minutes, now remove from heat and the pulao is ready.
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