Afghani Pulao Rice Recipe

The recipe typically includes rice, meat (such as lamb, chicken, or beef), and a mix of various spices like cardamom, cinnamon, and cumin, which add to its distinctive taste.

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5 from 1 vote

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Course: Main Course

Cuisine: Afghani

Keyword: Afghani Pulao Rice Recipe

Servings: People

Calories: 137 kcal

Ingredients

Rice:

1 tablespoon canola oil
1 onion chopped
3 cloves garlic minced
1 cup carrots matchstick cut
½ cup raisins
½ cup almonds slivered
1 teaspoon cumin seed
1 teaspoon black pepper ground
1 cardamom pod shell removed and seeds crushed into a powder
2 ;bs mutton mutton, bone in
1 cardamom pod black
8 cardamom pods green
1 tbsp coriander seeds
1 tbsp black pepper corns whole
2 bayleafs
1 large cinnamon stick
2 tbsp salt or to taste

Broth:

1 onion peeled and halved
1 garlic whole head loose skins removed
1 cinnamon stick
4 cardamom pods crushed
1 teaspoon black pepper
1 teaspoon cumin seed
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon paprika
1 teaspoon coriander seeds
3 ½ cups water or as needed to cover

Instructions

Heat the canola oil in a large pot over medium heat.

a. Heat the pot.
b. Add the canola oil.

Add the chopped onion and minced garlic, and sauté until the onions become translucent.

a. Put in the chopped onion.
b. Add the minced garlic.
c. Sauté until translucent.

Stir in the matchstick carrots, raisins, and slivered almonds, and cook for a few minutes until the carrots start to soften.

a. Add the matchstick carrots.
b. Add the raisins.
c. Add the slivered almonds.
d. Cook until carrots soften.

Add the cumin seed, ground black pepper, crushed cardamom seeds, and whole clove. Stir well to combine the spices with the vegetables.

a. Add cumin seed.
b. Add ground black pepper.
c. Add crushed cardamom seeds.
d. Add whole clove.
e. Stir well.

Add the mutton pieces to the pot and sear them until they are lightly browned on all sides.

a. Add mutton pieces.
b. Sear until lightly browned.

Prepare a spice bundle by tying together the 8 cloves garlic, black cardamom pod, green cardamom pods, coriander seeds, whole black peppercorns, cumin seeds, cloves, bay leaves, and cinnamon stick in a piece of cheesecloth or a muslin cloth. Add this spice bundle to the pot.

a. Tie the spices in cheesecloth.
b. Add the spice bundle to the pot.

Pour in enough water to cover the ingredients in the pot. Add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer until the mutton is tender and cooked through.

a. Add enough water to cover.
b. Add salt to taste.
c. Bring to a boil.
d. Reduce heat and cover.
e. Simmer until mutton is tender.

While the mutton is cooking, prepare the broth. In a separate pot, combine the halved onion, whole head of garlic, crushed cardamom pods, ground black pepper, cumin seed, salt, sugar, paprika, coriander seeds, and whole cloves.

a. Combine ingredients in a separate pot.

Pour 3 ½ cups of water into the pot with the broth ingredients, or enough to cover them. Bring the broth to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes to allow the flavors to meld.

a. Add water to cover.
b. Bring to a boil.
c. Reduce heat and cover.
d. Simmer for 30 minutes.

Once the mutton is tender, remove the spice bundle from the pot and discard it.

a. Remove the spice bundle.

Strain the prepared broth into the pot with the cooked mutton and vegetables. Mix everything gently to ensure the flavors are evenly distributed.

a. Strain the broth into the pot.
b. Mix gently.

Add the rice to the pot and stir it into the mixture. Make sure the rice is evenly distributed.

a. Add the rice.
b. Stir it into the mixture.

Bring the pot to a boil, then reduce the heat to low, cover it, and let the rice cook for about 20-25 minutes or until it absorbs all the liquid and is fully cooked.

a. Bring to a boil.
b. Reduce heat and cover.
c. Cook for 20-25 minutes.

Once the rice is cooked, fluff it with a fork to separate the grains and let it rest for a few minutes before serving.

a. Fluff the rice with a fork.
b. Let it rest.

Notes

Rinse the rice before cooking to remove excess starch.

Use a heavy-bottomed pot to prevent burning and ensure even cooking.

Allow the mutton to marinate in the spice blend for enhanced flavor.

Use a spice grinder to crush whole spices for a more balanced taste.

Soak raisins in warm water before adding them to the dish for plumpness.

Garnish with fresh cilantro or mint leaves for a burst of color and aroma.

Nutrition

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