Kabuli Pulao Recipe

Wash the rice until the water runs nearly clear and soak it.

⏱ 30 min

Heat the oil in a heavy pot and fry the onions on medium heat, stirring, until they are a deep, even dark brown, just short of burnt. This is where the colour of the pulao comes from.

⏱ 15 min

Add the mutton and garlic and fry on high heat until the meat is browned all over and coated in the dark onion.

⏱ 8 min

Add the salt, water, cumin, cardamom, peppercorns and cinnamon. Bring to a boil, then cover and simmer on low heat until the mutton is tender.

⏱ 75 min

Meanwhile make the topping: heat 3 tbsp oil in a small pan, fry the carrots on medium heat until soft and starting to colour, sprinkle in the sugar and stir until glossy. Add the raisins and almonds for the last minute, until the raisins puff. Set aside.

⏱ 8 min

Lift the meat out of the stock. Measure the stock: you need 5 cups, so top up with water or boil it down. Return the stock to the pot, add the sugar if you want a darker colour, and bring to a rolling boil.

Add the drained rice and cook uncovered on high heat until the stock is absorbed to the level of the rice.

⏱ 8 min

Push the meat pieces down into the rice, spread the carrot and raisin topping over the surface, seal the lid and cook on a tawa over the lowest heat for dum.

⏱ 20 min

To serve, spoon the rice onto a large platter, place the meat on top and finish with the carrots, raisins and almonds.