To prepare your very own Kabuli Pulao, take a pan and put mutton, 3 cups of water, half of the onion, salt, garlic cloves, half of garam masala. Cook the mixture until the mutton becomes tender. Once done, separate the mutton from the stock and keep aside. Step 2 Soak basmati rice for 20-30 minutes
An exotic pulao recipe that is infused with aromatic spices and layered with sweetened carrots, raisins and silvered almonds. Kabuli rice are traditionally made with lamb but this recipe is made using stock cubes and no meat to make it less complex.
This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top. Soak the rice in cool water for 5 minutes.
Sometimes spelled qabuli palao or palaw. In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours. Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium flame and, working in batches, brown the meat on all sides.