Kabuli Pulao

PREPARATION

1. Heat 110 milliliters oil in a pot, add 2 tablespoons garlic paste and saute for 2 - 3 minutes.

2. Add 120 grams onions and fry till translucent.

3. Then, add 500 grams mutton and mix it well.

4. Cook for 7 - 10 minutes on low heat.

5. Now, add 1 litre water and stir well.

6. Add 2 1/2 teaspoons salt and mix it well.

7. Bring it to a boil.

8. Cook for another 7 - 10 minutes on low heat.

9. Remove the mutton from it and strain the mutton stock into a bowl.

10. Keep aside.

11. Take a another pot, add 2 tablespoons sugar and stir well until the sugar melts completely.

12. Add 440 milliliters mutton stock and stir well.

13. Then, add 1/2 teaspoon garam masala, 1/2 teaspoon cardamom powder and mix it well.

14. Bring it to a boil. Keep aside.

15. Heat 45 milliliters oil in a another pot, add 120 grams onions and fry till translucent.

16. Now, add the cooked mutton in it and mix it well.

17. Cook for 5 - 7 minutes on low heat and keep aside.

18. Heat 2 teaspoons oil in a pan, add 100 grams carrot and saute for 2 -3 minutes.

19. Then, add 2 teaspoons sugar and mix it well.

20. Now, add 50 grams black raisins and mix it again.

21. Cook for 3 - 5 minutes and keep aside.

22. Take a heavy skillet, add 600 grams boiled rice and spread it evenly.

23. Add mutton stock on it.

24. Sprinkle 1 teaspoon cardamom powder, 1/2 teaspoon garam masala on it.

25. Add the cooked mutton and carrot mixture on top of it.

26. Cover the skillet with aluminium foil and cover it with lid.

27. Cook for 10 - 15 minutes.

28. Remove it from heat.

29. Garnish with prepared carrot and peanuts.

30. Serve hot.