How To Make Pulao

MadeEasy

MadeEasy is a brand of National Foods PVT LTD; it was introduced in March 2016. With hundreds of recipes, culinary tips and quick meal ideas to choose from, the MadeEasy website is National Food’s first full-fledged consumer-centric website providing a complete kitchen solution. This website will encourage consumers to cook delectable meals using various National Foods products.

The recipes available on MadeEasy are Chef Saadats’ recipes. Furthermore, MadeEasy allows you to share your own unique recipe with the world. For more information visit MadeEasy.com.pk.

Origin of Afghani Pulao

Afghani Pulao is an Afghan dish, a type of pilaf, which includes steamed rice combined with raisins, carrots, and lamb. It is one of the most preferred dishes in Afghanistan and is regarded the Afghan National dish.

Afghani Pulao is made by means of cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish is also made with lamb, chicken, or beef. Afghani Pulao is baked within the oven and is also topped with fried sliced carrots, raisins, orange peel strips, and chopped nuts like pistachios or almonds. The meat is covered by the rice or buried in the rice combo.

Few can deny the comfort of getting steaming sizzling khichri topped with asli ghee or butter. This recipe is a delectable marriage between the khichri and the extravagant pulao with the amalgamation of hari moong daal & National Pulao Masala.

Ingredients

Sayla Rice: 3 cups

Oil: 1 cup

Onion (sliced): 2 medium

Mutton: 750 gm

National Ginger & Garlic Paste: 1 tablespoon each

National Pulao Masala: 1/2 packet

National Iodized Salt: to taste

Carrots (grated): 1 cup

Raisins: 2 tablespoons

Sugar: 2 tablespoons

Almonds (blanched): 10

Pistachios (blanched): 10

Method

Wash and soak sayla rice for no less than three hours and keep altering the water each hour.

In a large pot, fry the onions until dark-ish brown in color. Strain, crush and keep aside.

In the same oil add the mutton, National Ginger Paste, and National Garlic Paste. Cook till the meat is somewhat brown.

Now add National Pulao Masala and 6-7 cups of water; carry to a full boil then turn the warmth low and simmer till the meat is tender. If required add National Iodized Salt to taste.

In a small sauce pan add carrots, raisins, sugar and half of cup water. Cook dinner on medium warmth unless the carrots get softened and liquid dries out. Keep aside.

Add crushed fried onions to the mutton gravy that depart a deep caramel taste and color to the gravy.

When the meat is ready, strain the soaked rice and add to the meat. Prepare meal over a excessive heat until most of the liquid disappears. You must have enough liquid left to cook rice in. You may add some additional scorching water if required.

Flip the heat low and put the rice on dum.

Serve the pulao with the carrots, and raisins. Generously garnish with blanched almonds and pistachios.