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Non-veg Recipes

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  • Kabuli Pilaf

Recipes

Veg Recipes
Kerala Thengai Saadham Kheer Rozo a la Mexicana Turkish zarda pulao
Non-veg Recipes
Chinese Wat Gai Fan Hyderabadi Mutton Biryani Saudi Kabsa Kabuli Pilaf Mandi Bukhari Spanish Paella Zurbian Baghali Polo

Non-veg Recipes

Kabuli Pilaf

Ingredients

serves :3-4
  • 2 1/2 cups of Kohinoor Basmati Rice
  • 1 1/4 kg of lamb or beef, large pieces
  • 1 cup of beef/lamb broth
  • 1 large onion, diced
  • 1 tsp of garam masala (spice blend:ground peppercorns, cloves, cinnamon and cardamom)
  • 1/2 tsp of saffron
  • 1/2 tbsp of cumin powder
  • 1 tsp of salt
  • 1 tsp of brown sugar (optional)
  • 2 carrots, sliced into vertical slices
  • 1 cup of yellow raisins
  • 1/2 cup blanched almonds
  • 1/2 cup blanched pistachios
  • 1/2 cup cooking oil
  • 2 cups of water

Preparation

  • cooking time: 30 min
  • Soak rice in water in a bowl and keep aside. Heat half of the oil in a heavy large skillet and fry onions until golden brown. Add the meat pieces to the fried onion and cook until light brown on both sides.
  • Add salt, garam masala and saffron and fry the meat until the oil separates and rises to the top. add water and bring to a boil. lower the heat and simmer covered until meat is tender. add more water if required.
  • In a separate pan, saute carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and saute raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.
  • When the meat is cooked, remove it from the remaining water/stock with a slotted spoon and set aside. Add rice and salt to the stock, add broth and cook until the liquid comes to a boil, Lower the heat and cook covered until rice is done and dry (about 15-20 minutes). alternatively, once the water dries up to about 70% of its original quantity, the pan may be placed in a preheated oven at 300 degrees Fahrenheit for 15-20 minutes.
  • When ready to serve, transfer the rice to an oven-safe serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts and heat in the oven at 1450 degrees celsius for 5 minutes.
  • Serve hot with salad and chutney.

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Phone : +(91)129-424-2222

Email : info@kohinoorfoods.in

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