EID SPECIAL: Kabuli Pulao

EID MUBARAK ERRRYYYYYYBBBBADDDYYYY!

I love Eid and I love meat so this is probably my favorite holiday of the year (minus the stench!). Hope you are all dressed up and not sweating in the kitchen enjoying crazy fancy meaty lunches.

Last year on bari Eid I decided to take over the kitchen and pamper family by making Eid lunch. I made kaleji (obviously) and Kabuli pulao and my brother requested for that to be cooked every single year (or whenever possible) so history repeated itself and pulao was cooked again earlier today.

My Eidi to you guys is this recipe for Kabuli pulao. Its super easy, looks super complicated and tastes super amazing. SO YOU MUST TRY IT PLEASE IF YOU LOVE LIFE.

INGREDIENTS

ing
rice

topping

– 1 kg Meat (cut into medium sizes pieces, add a few pieces with bones too for great taste!)
– 1 tbsp ginger paste
– 1 tbsp garlic paste
– 10 glass water
– 3 glass rice
– Salt and pepper to taste
– 2 medium sized carrot – Julienne cut
– Handful of almonds and pistachios (boiled, peeled and cut into julienne)
– Hand full of raisins
– 1 tbsp sugar
– ½ cup oil

PREPARATION – PULAO:

– Add oil into a hot cooking pot
– Add ginger garlic paste and sauté for a few minutes

– Add meat, mix really well with the garlic ginger paste, add salt and pepper and fry the meat on low heat till it changes color. (I fried mine for around 15 minutes on low-medium heat because it really helps get rid of stench from the meat that makes you feel like you’re sitting next to a bakra when eating it.)

– Once the meat changes color, add 3 glasses of water, cover the pan and leave it alone till the meat tenderizes

(keep on checking from time to time and add more water if needed. Some people prefer using the pressure cooker to save time, so you can do that if you want. I HATE pressure cookers, so I let the meat take its sweet time. Everytime it takes different time to cook, so if you are not using the pressure cooker, please be patient.)

– Once the meet is tenderized, add 4, 5 glasses of water and rice to the meat. (You can soak the rice earlier too with some water if you like. It works just fine without soaking it as well.)

– Check on checking to see if the rice is cooked or not

–  Once the rice is cooked, take the pan off heat.

-Additional step: To ensure all the moisture of out of the pan, take a flat pan/tawa (whatever you use to make your roti) heat it good, and place the pulao pot on top of it. Take a big piece of newspaper, put it across the top of the pan and cover it with the lid in a way that the sides of the newspaper are coming out of the sides of the lid. (I HOPE I am making sense) and leave it on low heat. Check after a couple of minute and when the part of newspaper inside the pan is completely wet, turn off the heat.

Lets do a quick recap of what we’ve done so far.


step1step2
step3

PREPARATION – TOPPING:

– Add oil to a frying pan
– add carrots, raisins, sugar, almond and pistachios and sauté for a few minutes.
– Once the sugar is melted and the carrots are soft, take it off heat.

So basically

step4

SERVING:

– Take out the pulao in your serving dish and sprinkle the topping generously all over the top.

step5

Its so good, you might want to give me a virtual pappi after having it. Try it and tell me how you like it, OKAY?

EID MUBARAK AGAIN! Happy eating!

2 thoughts on “EID SPECIAL: Kabuli Pulao

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