Authentic Afghani Pulao


  1. Mutton/Lamb 1 kg.
  2. Onion (chopped) 1
  3. Salt 2 tsp.
  4. Black pepper corns 8
  5. Ginger garlic paste 2 tbsp.
  6. Water 4 cups
  7. Cumin seeds 1 tsp.
  8. Carrots (grated) 2
  9. Raisins 2 tbsp.
  10. Rice 3 cups
  11. Oil 4 tbsp.


  1. Heat oil in a pan.
  2. Add onions and fry until it is golden brown.
  3. Remove onion and grind to a rough pulp.
  4. Use the same oil to brown the Mutton/lamb pieces.
  5. Add water, ginger garlic paste, salt and pepper to the meat.
  6. Simmer till tender.
  7. Remove the meat from the stock.
  8. Add the ground onion to the stock.
  9. Cook until 1 cup of stock remains.
  10. Fry grated carrots in the same oil in which onion was fried until brown.
  11. Add raisins and fry till plump.
  12. Drain and set aside.
  13. Parboil the rice (Do not completely cook the rice) and drain the rice.
  14. Place the rice into a large pan.
  15. Sprinkle cumin seeds on top.
  16. Pour the meat stock over it and stir.
  17. Layer the meat and half of the carrot-raisin mixture over rice.
  18. Pour oil on top.
  19. Cover the pan tightly and place it in a hot oven or cook on low heat for 20 minutes.
  20. Take out in a serving dish.
  21. Sprinkle the rest of carrot-raisin mixture on top and serve.

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