Well, your wish is my command.
Today's recipe is a Mutton recipe
and this one is a Pulao from Kabul,
very popularly known as a Kabuli Pulao.
Hey guys, this is me the Bombay chef Varun Inamdar and welcome to 'Get Curried'
Let's begin.
Well, the first step is to get the stock right
and while I say, I need to get the stock right,
it also eventually will get the meat nice and soft.
First things first,
good quality Mutton,
in a pressure cooker.
The next ingredient that goes in
are Kabuli Chana or Chick Peas.
Now this is not just geographically
known as a Kabuli Pulao
but also because of the inclusion of Kabuli Chana or Chick Peas.
Well, it's important to kind of understand where this came from.
9500 years ago,
there were traces of this found in the Middle East.
It also came in India somewhere around 18th century
and that's where it kind of became a part of our
main course as in starters and things like that.
These need to be washed well
and also need to be soaked for a minimum
of 8 hours.
Let's add this in as well
Well, by all means you can add in
the Garbanzo or the Hummus beans
which are the Kabuli or the Chick Peas.
You can also add in the Desi Chana
which of the green or the brown variety
and size is the difference, flavour is a difference, taste is a difference
again you can bring in your own balance.
Now this is a recipe which does not use Garam Masala,
It uses no Ginger, no Garlic,
no flavours which are kind of untoward or prominently associated with meat.
It is very subtly flavoured
but prominently flavoured
with Cumin and Black Cardamom, let's add that.
Well again, Black Cardamom
brings in that smokey element in a recipe like this
which goes wonderfully well with meat.
Let's add in Salt as required.
Well of course by all means, we can add in Salt later while making the Pulao
but this one is to kind of bring in all the flavours out
from the ingredients.
Let's add in water,
now this is cold water to begin with.
Give this a swirl.
We cover this.
Place the whistle and allow this to cook under 4 whistles
on medium to high flame.
While this is getting cooked
let's quickly do some pre-prep for the Pulao.
First things first, let's slice some red Onions
Next is slicing some Tomatoes.
Finally, some Carrots, you cut these into slices to begin with.
Let's create bundles of these slices
and cut these furthermore
that's where you get these wonderful
matchstick like cuts.
Well, this is the 4th whistle.
Off goes the flame, let's do a quick switch.
The pressure cooker of course goes aside
The cooking pan comes here, on goes the flame.
And let's begin the fun.
Let's begin the recipe with Oil.
And to this, I am going to add in Red Onions, which are sliced and kept ready.
Let's stir this and allow this to turn lightly golden brown in colour.
That will take somewhere around 3-4 mins
on high flame.
The onions are fried and ready.
Let's add in,
the sliced Tomatoes.
need to stir this once, twice over
and all you need to ensure
is that the tomatoes actually mush up and that's it
Once the Tomatoes have mushed up
I am going to add in Rice,
now this is long grain rice,
which has been soaking
for 20 mins in cold water.
Let's give this a quick stir
and all of this is happening on high flame.
Time to add in the meat, the stock and the Kabuli Chana.
Which I am sure is perfectly well done.
The Chana has cooked perfectly well.
And so has the meat.
Let's add this straight into the rice.
Allow this to cook on high flame.
Well, here is a thumb rule for all of you who wish to make this Pulao at home.
Well, I have added water or stock absolutely and purely through experience
but how much would you add?
for every cup of Rice we are going to use two cups of water or stock
Remember this as a thumb rule.
Add that in,
allow this to roll boil
for 5-7 mins.
And once the water kind of just settles on the top
we lower the flame, cover it and cook it under Dum.
While that is happening we will do something else.
Now let's see what that something else is?
I am going to take some Ghee in a fry pan.
You can add in very little Oil and this is just for name sake.
Once this heats,
we are going to fry two very critical ingredients,
now these are ingredients that will actually bring in layers of flavours
in this very simple yet subtle Kabuli Pulao.
Let's add in some Golden Raisins
and along with this, I am going to add in
the Carrots that were cut into matchstick size.
We toss this well.
just ensure that it glazes wonderfully well
you are not looking at it to cook
but however
The Golden Raisins will just kind of begin to balloon up
at this stage
We will lower the flame off the pilaf and we add this on top of it.
Well, I know a lot of recipes that also kind of use in Sugar at this stage
but
I am not using any Sugar in this stage.
I am going to cover this with a cloche or a lid.
We cover this and allow this to cook for 20 mins on low flame.
Now what is remaining to cook in this recipe
the Mutton is done.
The Chick Peas are done and ready,
Onions, Tomatoes everything is done and ready,
We only looking at cooking the rice perfectly well.
And with this, off goes the flame.
And this needs to stay just like that
covered for at least 10 mins.
It's been 10 mins, let's have a quick check.
Our Kabuli Pulao looks absolutely smashing.
and it's wonderfully flavoured
Well the rice of course is done and ready.
This straight goes
on the dinner table.
And with this your 'Kabuli Pulao' is done and ready.
And trust me,
if you make it like that
rather if you make it correctly
you will not need anything else to go with this
Bye for now.