Afghani Pulao with Kafta Kabab
Afghani Pulao with Kafta Kabab
Serves
SERVES
4-5
Preparation
PREPARATION
30 mins
Cooking
COOKING
45 mins
Ingredients
  • K&N’s Kafta Kabab - 24-26 kababs
  • Chicken stock - 2 cubes
  • Oil - ¼ cup
  • Onion - 1 cup; sliced
  • Cumin seeds - 1 tbsp
  • Water - 4 cups
  • Salt - 2 tsp
  • Rice - 2 cups; soaked
  • Carrot topping - 1½ cup
Method

Heat K&N’s Kafta Kabab as per instructions on label and set aside.

In a pot, heat oil and add onion. Fry until golden brown.

Add cumin seeds and fry for a minute.

Add water along with salt and let it simmer. Add chicken stock cubes and cook until it dissolves.

Add rice and cook until 80% water has evaporated. Add a layer of carrot topping and prepared K&N’s Kafta Kabab. Keep 4-5 Kababs for garnishing.

Cover and steam the rice over low flame for 10-15 minutes.

Transfer rice in a dish and garnish with remaining carrot topping. Place remaining K&N’s Kafta Kabab on top.

Your Afghani Pulao with Kafta Kabab is ready.

Carrot Topping
Yield:
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Preparation:
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Cooking:
Ingredients

  • Oil - 3 tbsp
  • Carrots - 1 cup; julienned
  • Sugar - 2 tbsp
  • Almonds - ¼ cup; blanched and peeled
  • Raisins - ¼ cup
  • Cashew nuts - ¼ cup
Method

Heat oil in a pan and add carrots. Let it fry for 2-3 minutes.

Add sugar and let it melt, add raisins, almonds, cashew nuts and cook for 2-3 minutes. Set aside.


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