Afghani Kabuli Mutton PalaoWith Simple Spices 💞 Full Details Video #afghanistan #food #family #viral

Afghani Kabuli Mutton Palao Ingredients: For the Mutton: 1 kg mutton (preferably shoulder or leg, bone-in), cut into large pieces 2 large onions, thinly sliced 4-5 cloves garlic, crushed 1-inch ginger, grated 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp black pepper powder 1/4 tsp turmeric powder 1/2 cup plain yogurt 2-3 green chilies, slit (optional, for a hint of spice) 2-3 bay leaves 4-5 green cardamom pods 4-5 cloves 1-inch cinnamon stick Salt to taste 3-4 tbsp cooking oil For the Rice: 500g Basmati rice, soaked for 30 minutes and drained 1 large onion, finely chopped 2-3 carrots, julienned 1/2 cup raisins (golden or black) 1/4 cup blanched almonds, slivered (optional) 1/4 cup pistachios, slivered (optional) 1/2 tsp saffron threads, soaked in 1/4 cup warm milk or water 1 tsp sugar (for caramelizing carrots) 1/2 tsp cumin seeds 4-5 green cardamom pods 4-5 cloves 1-inch cinnamon stick Salt to taste 3-4 tbsp cooking oil or ghee Mutton stock (from cooking the mutton) + additional water if needed, total 4-5 cups (depending on rice type) Instructions: 1. Prepare the Mutton: Heat oil in a large heavy-bottomed pot or pressure cooker. Add sliced onions and sauté until golden brown. Add mutton pieces and brown them on all sides. Stir in crushed garlic, grated ginger, cumin powder, coriander powder, black pepper powder, turmeric powder, bay leaves, green cardamom, cloves, and cinnamon stick. Sauté for 2-3 minutes until fragrant. Add yogurt and salt. Mix well and cook for another 5-7 minutes until the yogurt is incorporated and the oil separates. Add enough water to just cover the mutton (about 3-4 cups). If using a pressure cooker, cook for 20-25 minutes or until the mutton is tender. If using a pot, simmer on low heat for 1.5-2 hours, or until the mutton is tender. Once cooked, separate the mutton pieces from the stock. Strain the stock and set aside. You should have about 3-4 cups of rich mutton stock. 2. Prepare the Caramelized Carrots and Raisins: In a separate small pan, heat 1 tbsp oil or ghee. Add julienned carrots and sauté for 2-3 minutes. Add 1 tsp sugar and continue to sauté until the carrots are slightly caramelized and tender-crisp. Add raisins and cook for another minute until they plump up. If using, lightly toast the slivered almonds and pistachios in a dry pan until fragrant. Set aside. 3. Cook the Rice: In a large, heavy-bottomed pot (preferably a non-stick or Dutch oven), heat 3-4 tbsp oil or ghee. Add chopped onion and sauté until translucent. Add cumin seeds, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant. Add the soaked and drained Basmati rice. Gently stir for 2-3 minutes, ensuring each grain is coated with oil. Carefully add the reserved mutton stock (ensure it's hot) and additional hot water if needed, to make up the required liquid for your rice (usually 1.5 to 2 times the volume of rice). Add salt to taste. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, add the cooked mutton pieces on top of the rice. Gently spread half of the caramelized carrots and raisins over the mutton and rice. Pour the saffron milk/water evenly over the rice. Cover the pot tightly with a lid (you can seal the edges with dough or foil for a tighter seal). Cook on very low heat for 15-20 minutes, or until the rice is fully cooked and all the liquid is absorbed. Do not lift the lid during this time