My Kabuli Pullao Recipe

Goat Meat : 4 Pounds: Preferrably Puth ka Gosht.

Basmati Rice: 5 cups

Red Onions: 4 large Sliced thinly

Carrots: One pound: Finely Julienned or Kadu Kush.

Raisins: Half cup: Preferrably Golden Sultanas

Almonds: Blanched: Half cup

Pistachios: Half cup

Spice Mixture:

One large piece of Ginger finely Julienned.

Black Cardamom: 5 pods

Green Cardamom: 10 pods

Bayleaves: 3 large

Sea Salt: to taste

Black Pepper corns: 20

Cloves whole: 5

Cinnamon Sticks: 4


Method:

Heat Half cup Olive oil in Large pot.

Fry the onions till golden brown. Remove two thirds and let dry on tray with paper towel.

Then add Goat meat, and brown on high heat.

Then add the spice mixture, and fry until spices release Aroma.

Then add two cups of whisked Yogurt and fry somemore. Then add enough water to cover meat, and Cover and simmer until Meat is done or use a pressure cooker to make the Yakhni(Broth).

Take a frying pan: add a little Butter and fry the julliened carrots and add raisins, almonds and pistachios. Then remove from heat.

When Broth is ready, measure it to be exactly seven and a half cups. If it is less, add water.

Then in a pot bring it to a boil.

Add the rice, and cook on high heat until you can see rice and the water at the same level.

Cover with a wet cotton cloth and a lid and let cook on very low heat for 30 minutes. (DUM)

Then....Open the rice after 3o minutes, add all the almonds, pistachios, carrots, and raisins and fluff them into the rice.

Then dissolve a pinch of crushed saffron stamens into some hot milk, and drizzle over rice.

Cover with damp cotton cloth and lid and cook for another 15 minutes on very low heat.


Kabuli Pullao is ready. Serve with Aloo Bukharey ki Chutney.