Kabuli Mutton Pulao
For 2 (For 4)
Onion: 1 (2)
Garlic Clove: 1 (2)
Cucumber: ½ (1)
Yoghurt: 1 pot (2 pots)
Hariyali Paste: 1 pod (2 pods)
Crackle and Sizzle Blend: 1 pod (2 pods)
Mutton Mince: 1 pack (2 packs)
Chicken Stock Pot: 1 (2)
Ground Cardamon: 1 pod (2 pods)
Garam Masala: 1 pod (2 pods)
Basmati Rice: 1 pack (2 packs)
Almonds: 1 pack (2 packs)
Carrot: 1 (2)
Raisins: 1 pack (2 packs)
Per serving: Energy (kcal) 796 Fat 31g of which saturates 2g Carbohydrates 78g of which sugars 6g Protein 49g Salt 2.23g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Afghanistan was a crossroads, the meeting place for travellers passing between Europe, China, India and the East. Its cuisine became culturally eclectic and warmly inviting, turning even meagre ingredients into stunning centerpieces for all comers. Afghanistan’s national dish, however, is far from meagre. Whether named after its Kabul origins or its splendor (‘qabili’), Kabuli pulao testifies to Afghanistan’s agricultural richness (almonds, raisins, carrots) as well as its harsh winters and rugged landscape, where folding a warming minced mutton braise through tender basmati rice can seem more like a necessity than a luxury.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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