Boil the rice in water along with a teaspoon of salt. Drain the water and keep aside. 2. Saute bay leaves, mace, green cardamom, black peppercorn, brown cardamom, whole red chilli, cinnamon stick ...

Kabuli Mutton pulao, derived its name from Kabul in Afghanistan. It uses carrots and raisins for an underlying sweet flavor packed up by the strong aromas of whole spices and dollops of ghee to tie ...

I love rice in all its forms and this recipe perfectly captures the essence of the Kabuli pulao from what I can remember.

Cook for forty minutes. Serve your Kabuli Palao on a large platter with the last of the carrots and raisins, some chopped flat-leaf parsley, toasted almond flakes or pistachios and some ...