Afghani Pulao Uzbeki

Afghani Pulao (Uzbeki) is a variety of pilao made in Afghanistan, Uzbekistan as well as in Khyber Pakhtunkhwa. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. There exist different variations depending on the region. 

This is considered a festive and important dish due to the price and quality of the ingredients as well as its tradition of being Afghanistan's national cuisine. The dish is traditionally placed in the center of the meal with other foods making up the rest of the perimeter.

Ingredients

• Mutton --> 2 lbs
• Rice --> 600 grams
• Onion --> 2 medium
• Red Tomatoes (skin off) --> 2
• Carrot (Sliced thinly length wise) --> 1
• Raisin -->3 Tbs
• Sugar --> 2 Tsp
• Salt

Pulao Masala: 

• Grind all these together in a coffee grinder 
• Star Anise --> 2
• Green Cardamom --> 7 to 8
• Black cardamom --> 5 to 6
• Cinnamon stick --> 1 small
• Cloves --> 4 to 5

Cooking Method:

• Fry onions in oil until the onions become translucent
• Add tomatoes, meat (mutton), salt, sugar and half of the pulao masala (prepared above) and fry it till the water drys up.
• Add 4 cup hot water and cook it till the meat is tendered.
• Then add rice and cook along with adjusting water according to rice need and the rest of the pulao masala.
• Meantime, add little oil in pan with Carrot and 1 Tsp brown sugar and fry it on low heat. Add raisin just before taking it off from stove.  
• Just before putting pulao on dumm, spread fried Carrot and raisin on pulao.

Enjoy!!!

Rice

1