A fragrant Kabuli pulao with tender mutton, sweet spiced stock, fluffy rice, carrots, and black raisins.
Calories
540kcal
Protein
24g
Carbs
56g
Fat
23g
Heat oil, fry the onion until lightly brown, then add the mutton, garlic paste, water, and salt and cook until the meat is tender. Separate the mutton from the stock and keep both.
Boil the mutton stock until it reduces, then strain it so you have a concentrated base for the rice.
Caramelize sugar on low heat, then carefully add the reduced stock and stir in cardamom powder and whole spice powder.
Fry the boiled mutton with sliced onion until lightly browned. In another pan, saute the julienned carrots with sugar, then add raisins and set aside.
Spread the parboiled rice in a pot, drizzle over the prepared stock, sprinkle spices, add the fried mutton, then top with the carrots and raisins. Cover and steam on low heat until fragrant.
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