Kabuli Pulao

Name: Kabuli Pulao
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes and drained); 350 g mutton (bone-in pieces); 2 pcs carrot (medium, peeled and cut into thin matchsticks); 3 tbsp raisins; 1 pcs onion (medium, thinly sliced); 5 pcs garlic (cloves, lightly crushed); 1 inch ginger (sliced); 1 tsp cumin seeds; 4 pcs green cardamom (lightly crushed); 1 pcs black cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 1 pcs bay leaf; 5 pcs black peppercorns; 0.5 tsp salt (divided); 1 tsp sugar; 2 tbsp ghee (divided); 5 cup water (for cooking mutton and rice)

RATING

4.6/5(187)

TASTE SCORE

9/10

Fragrant basmati rice layered with sweet carrots, plump raisins, and tender mutton, then finished on dum until every grain is aromatic and separate. This festive pulao has a lovely balance of savory, warm spice, and gentle sweetness.

PREP

25m

COOK

50m

SERVES

1 KATORI

641 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak the rice and prep the toppings.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 30 minutes, then drain well.
3.Cut the carrot into thin matchsticks and slice the onion.
TIPDrained rice steams up fluffier and keeps the grains separate.
boil · ~40 min
Cook the mutton with whole spices.
1.Add mutton, garlic, ginger, green cardamom, black cardamom, cloves, cinnamon, bay leaf, black peppercorns, 0.25 tsp salt, and 3 cups water to a pot.
2.Bring to a boil, then lower the heat and cook covered until the mutton is tender.
3.Lift out the mutton pieces and strain the cooking liquid. Keep both.
TIPSimmer gently so the stock stays clear and flavorful.
saute · ~7 min
Brown the onion and warm the mutton.
1.Heat 1 tbsp ghee in a heavy pan over medium heat.
2.Add the sliced onion and cook until light golden.
3.Add the cooked mutton and 2 tbsp of the strained stock.
4.Cook for 2 to 3 minutes so the meat picks up the onion flavor.
fry · ~3 min
Fry the carrots and raisins.
1.Heat the remaining 1 tbsp ghee in a small pan.
2.Add the carrot and cook until just glossy and lightly softened.
3.Add the raisins and sugar, and cook for 30 seconds until the raisins puff slightly.
TIPKeep the heat low here so the sugar does not burn.
boil · ~8 min
Boil the rice in the mutton stock.
1.Pour the strained stock into a wide pot and add enough water to make 4 cups liquid total.
2.Bring it to a boil and add cumin seeds and the remaining 0.25 tsp salt.
3.Add the drained rice and cook until the grains are about 70 percent done.
TIPThe rice should still have a firm center because it will finish on dum.
assemble · ~2 min
Layer the rice, mutton, and sweet topping.
1.Drain off any extra liquid if needed so the rice stays moist but not watery.
2.Spread the mutton and onion mixture over the rice.
3.Top with the fried carrot and raisin mixture.
rest · ~25 min
Cover and cook on dum.
Cover the pot tightly and cook on very low heat for 15 minutes. Turn off the heat and let it rest for 10 minutes before opening.
TIPUse the lowest heat possible to finish the rice without catching at the bottom.
serve
Fluff the pulao and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the mutton until fully tender before layering; it will not soften much during dum.
2
Stop boiling the rice when the grain still has a firm white core, or it can turn mushy later.
3
Use a heavy-bottomed pot or tawa under the pan during dum to prevent the bottom from scorching.
4
Fry the carrot only until glossy and lightly softened so it keeps shape and a gentle bite.
5
Do not over-brown the onion; light golden keeps the pulao delicate instead of tasting like biryani.
6
Rest the pulao after dum, then fluff from the sides with a fork to keep the grains separate.
7
If making ahead, prepare the mutton and stock a day early; assemble and dum the rice just before serving.