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Mutton Kabuli Pulao

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Mutton Kabuli Pulao

  • Non-Veg
  • Medium



Afghan style Mutton Kabuli Pulao cooked with mild spices and garnished with fried dry fruits.


  • 500 gm or 4 cups Basmati Rice
  • 750 gm lamb / Goat leg meat (boneless)
  • 3 cups hot water
  • 2 large onions (sliced and deep fried until brown and crispy)
  • 1 cup carrots, shredded
  • 2 tsp garam masala powder
  • 1.5 tsp cardamom powder
  • 2 inch cinnamon piece
  • 1/4 tbsp whole black pepper
  • 1/2 tsp cumin seeds
  • 3-4 green cardamom split (choti elaichi)
  • 1/4 cup oil
  • 2-3 tbsp melted Pure ghee / butter
  • 1 tbsp garlic paste
  • 2 tbsp butter/ Pure ghee
  • 1/4 cup Raisins
  • 4 tbsp almond, chopped
  • 4 tbsp pistachio, chopped
  • salt to taste


  1. Dry roast chopped almonds and pistachios in a pan until aromatic and set aside.
  2. Saute carrots in butter for 2-3 minutes, drain and keep aside for garnish.
  3. In the same pan fry the raisins for 1 minute, drain and keep aside.
  4. Heat oil and add the mutton pieces into the pot and add the cinnamon, black pepper, cumin seeds, cardamoms and garlic paste.
  5. Add salt to taste and saute for 7-8 minutes or until golden brown.
  6. Add fried onions and cook for 1 minute.
  7. Add 2 cups of hot water into the pot and cook for one to one and a half hours or until the meat becomes tender.
  8. Drain the cooked meat and separate the mutton broth/stock and pieces.
  9. Mix garam masala powder and cardamom powder into the mutton broth/stock.
  10. Boil the rice with salt separately in 2 liter water until 3/4th done.
  11. Drain the water from the rice and place the rice into a thick bottomed pan and pour the prepared stock over the rice.
  12. Add a layer of cooked meat over the rice drizzle the melted ghee / butter on top.
  13. Wrap the lid of the pot with a kitchen towel/muslin cloth to absorb the steam and cover the pot.
  14. Cook on high heat for 5 minutes, Simmer on low heat for 20-25 minutes.
  15. Serve hot on a large Platter, garnish with fried carrots, raisins, almonds and pistachios.

Note :- Add more hot water to the mutton and cook for some more time, if the mutton is not cooked properly.

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