Qubuli Uzbaki (Afghan Style Mutton Pulao)

qubuli-pulao

Qubuli Uzbaki (Afghan Style Mutton Pulao)

Serves 4

Ingredients:
  • 350gms Basmati Rice (or about 2 cups)
  • 750gms mutton (or chicken)
  • 1 pinch saffron
  • 1/4 cup milk
  • 20 gms raisins
  • 20 gms pistas (shelled) (about 17-18)
  • 20 gms almonds (about 15-16)
  • 10gms Garam Masala (whole) or 1 level tsp garam masala powder
  • 100gms carrots cut julienne (size of a matchstick)
  • salt to taste
  • 4 tbsp oil for frying
  • water to cook the rice
  • Hanson Fried Onions 150gms
  • 1 teaspoon Hanson Red Chili Paste
  • 1/2 tablespoon Hanson Ginger Garlic Paste
  • 5 peppercorns

 

Method:
  • Wash and cut mutton into big pieces and allow to drain. Soak the saffron in 1/4 cup of warm milk.
  • Wash the rice and soak it in sufficient water with a little salt for about 10minutes, drain and set aside.
  • In a pressure cooker, heat half of the oil (about two tbsp) toss in the ginger garlic paste and fry a little, reduce the flame and toss in the Red chilli paste, peppercorns & garam masala (or powder).
  • Add salt to taste and toss in the mutton pieces and 500ml of water (or enough to cover the mutton pieces).Cook on full flame till the first whistle goes off. Reduce the flame and cook for a further 10-15minutes (depends on how tender the mutton is – we get good quality tender mutton, so I cook it for not more than 15minutes on a slow flame). Turn off the flame and wait till the whistle (weight) turns loose enough to be removed. Open and remove the mutton pieces and keep the stock aside.
  • In a large thick bottomed pan, heat the remaining oil and fry the raisins on slow fire – toss them gently; remove before they turn black. They should just turn a little plump but remain golden in colour. Fry the pistas and almonds in the same oil and remove.
  • In the same oil toss in the julienned carrots and fry a little and then spread them in the pan. Layer with half the soaked and drained rice. Next, layer the mutton pieces, pistas & almonds. Layer the remaining rice and lastly add the raisins.
  • Add the mutton stock, saffron milk and sufficient water (room temperature will do) to bring the water level to about 1/2 an inch above the rice & meat layers (if you are new to this – just add water little by little and then check the level). Check salt to taste.
  • Bring the water to a boil and then reduce the flame completely (to sim). Cover the pan with 2 sheets of aluminium foil and then a lid which covers the mouth of the pan completely. Keep a weight if you feel that the steam may escape.