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