Kabuli Pulao Masala

BENEFITS

The easiest way of relishing mouth-watering Kabuli Pulao, the national dish of Afghanistan, an ethereal mixture of rice and lamb meat, redolent of sweet and warming spices is in your hands now.

INGREDIENTS

• Cinnamon
• Green Cardamom
• White Cumin
• Star Anise
• Red Chilli
• Turmeric
• Ginger
• Cloves
• Black Pepper
• Nutmeg
• Mace
• Refined Sugar
• Refined Salt

PREPARATION METHOD:

• Boil 1 kg of meat (Lamb/Mutton/Beef) till it reaches the tender zone. Take out the meat from the pot.
• Now add more water to the stock (stock and water together should be 2 kg), 1.5 cups of cooking oil, tender meat, 1 kg rice (soaked in water before), and Grans Kabuli Pulao Masala in it.
• Cook it on full flame till the rice tenders and ¼ of the water is left.
• Add 250 gms of raisins to the rice, slow down the flame and cover the pot with a lid for 15 minutes.
• Now put a flat iron pan (Tawa) on the slower flame and put the pot over it for almost 30 minutes.