Afghani Kabuli Pulao

Ingredients

• 1 kg mutton shank
• 1.5 large onion (fried, not golden brown)
• 6 green cardamom
• 1 tsp cumin
• 0.5 tsp black pepper corns
• 3 cinnamon sticks
• 7 cloves
• 1 star anise
• 1 inch ginger
• 10 garlic cloves
• 1 tsp salt
• 1 tbsp chilli flakes
• 1.5 L water
• 0.5 cup fried onions (divided)
• 0.5 cup ghee (for yakhni)
• 2 carrots (julienne cut)
• 1.5 tbsp sugar
• 20 almonds (peeled)
• 0.25 cup raisins
• 800 g long grain basmati rice (good quality)
• 0.25 cup ghee (for rice)
• 0.5 tsp cinnamon powder
• 0.5 tsp cardamom powder
• 1 tsp zeera powder (cumin powder)
• 0.5 cup fried onions (for rice)

Steps

1. 1

   Prepare the yakhni (broth): In a large pot or pressure cooker, combine 1 kg mutton shank, 1.5 large fried onions (not golden brown), 5-6 green cardamom, 1 tsp cumin, 1/2 tsp black peppercorns, 3 cinnamon sticks, 6-7 cloves, 1 star anise, 1 inch ginger, 10 garlic cloves, 1 tsp salt, 1 tbsp chilli flakes, and 1.5 liters of water.

2. 2

   Add 1/2 cup ghee and 1/2 cup fried onions to the pot. Cook until the mutton is tender and a flavorful broth (yakhni) has formed.

3. 3

   Prepare the toppings: In a separate pan, sauté the julienned carrots with 1.5 tbsp sugar, 15-20 peeled almonds, and 1/4 cup raisins until the carrots are slightly softened and glazed. Set aside.

4. 4

   Prepare the rice: Wash and soak 800g of long grain basmati rice.

5. 5

   In a large heavy-bottomed pot, add 1/4 cup ghee and 1/2 cup fried onions.

6. 6

   Measure out 5 cups of the prepared yakhni (or use the finger method to ensure the liquid level is correct for your rice quantity) and add it to the pot.

7. 7

   Stir in 1/2 tsp cinnamon powder, 1/2 tsp cardamom powder, and 1 tsp zeera (cumin) powder.

8. 8

   Add the soaked rice to the boiling broth and cook until the rice is about 90% done (leave 1 kanni/slightly firm).

9. 9

   Place the carrot and raisin topping on top of the rice.

10. 10

    To give 'dum' (steam): Cover the pot tightly. Place the pot on a tawa (griddle) over high flame until the tawa is hot.

11. 11

    Reduce the heat to low and continue the dum for 12-15 minutes until the rice is fully cooked and fluffy.

Notes

The 'finger method' for rice involves measuring the water level so it reaches the first joint of your index finger above the surface of the rice. '1 kanni' refers to rice that is almost cooked but still has a slight bite in the center before steaming.

Nutrition per serving

• Main
• Mutton
• Rice
• Afghani
• Dinner
• Traditional