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Mutton Afghani pulao
Mutton Afghani pulao

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The ingredients needed to make Mutton Afghani pulao:
  1. Provide 1 & 1/2 kg mutton
  2. Prepare 1 kg basmati rice
  3. Prepare 2 onion
  4. Provide 2 tbsp garlic chopped
  5. Prepare 1 tbsp ginger garlic paste
  6. Take 1/2 cup kali kishmish
  7. Take 3 gajar Julienne cut
  8. Take 10 badam
  9. Use 1 tbsp garam masala powder
  10. Get 1 tsp safeed elachi powder
  11. Take to taste Salt
  12. Use 1 tbsp sugar
  13. Prepare 1 cup oil
Instructions to make Mutton Afghani pulao:
  1. Sub sy pehle yakhni ke liye ek pan main 1/2 cup oil garam krein aur us main 1 onion brown krein phir mutton dal kar 2 min fry krein us ke bad chopped garlic dal kar bhon lein aur 4 glass pani dal dein sath 1 tbsp salt dal kar 1 hour take slow flame par yakhni ko gosht galne take paka lein
  2. Yakhni ready ho jaye tu flame off kar dein aur chan kar gosht aur yakhni alag alag rakh lein khayal rahe ke mutton acha gala hoa ho
  3. Chawal ko 30 min pehle hi soak kar ke rakhein
  4. Aub ek bare patele main 1/2 cup oil garam kar lein us main kishmish fry krein jab kishmish fry ho jaye aur phol jaye tu oil sy nekal kar alag rakh lein
  5. Aub ussi bache oil main gajar ko fry krein 2 min tak phir badam add kar dein aur sath hi 1 tbsp sugar bhi add kar dein aur fry kar ke gajar aur badam bhi nekal kar alag kar lein khayal rahe ke badam ka chilka pehle hi bhigo kar nekal dein phir fry krein
  6. Aub jis oil main gajar, badam, kishmish fry ki thi ussi bache hoe oil main gosht ko fry krein agar oil kam lage tu 3 tbsp oil aur dal lein aur gosht ko bhi fry kar ke nekal kar rakh lein
  7. Aub ussi patele main jo oil bacha hai ek piyaz ko fry krein us ke bad us main ginger garlic paste dal kar bhon lein aur yakhni dal dein
  8. Jab yakhni main boil aa jaye tu soak kiye hoe rice dalein sath salt dal kar pakain cover mat krein jab boil a jaye tu garam masala & safeed elachi powder dal dein
  9. Pani dry hone lage tu flame slow kar dein aur oper sy fry gosht ki layer laga dein us ke bad gajar, badam, kishmish jo fry kar ke rakhe thay dal dein aur cover kar ke 10 sy 15 min dal laga dein thore badam, gajar, kishmish bacha kar garnishing ke liye side kar lein
  10. Chawal ko naram hone sy bachane ke liye humesha bena cover kiye pakain jab pani dry hone lage tab cover krein
  11. Chawal agar 4 cup hain tu yakhni 8 cup honi chahye
  12. Chawal dam aa jain tu kesi karchi sy chawal dish main nekal lein aur oper fry gajar, badam, kishmish sy garnishing kar dein mazedar Afghani pulao ready hai

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