Ingredients

• 2 cups - basmati rice
• 2 cups - mutton
• 2 tsp - ginger garlic paste
• 1.5 tsp- garam masala
• 2 - medium sized carrots, julienne cut
• 1 - medium sized onion, sliced
• 20 g - raisins
• 20 g - almonds
• 20 g - pistas
• 3 cups - mutton Stock
• 2 tbsp - coriander and mint leaves, chopped
• Pinch - saffron, soaked in warm milk
• Salt - to taste
• Oil - for frying and cooking

How to Make Qubuli Uzbaki ( Afghani style Mutton Pulav )

• Wash the mutton well.
• Add oil to the pan, then add the sliced onions, ginger garlic paste and fry until, lightly golden in colour.
• Now add the washed mutton pieces and stir well.
• Cover the pan and cook it, for 5 to 10 minutes, until the water oozes out from the mutton.
• Now add the garam masala, coriander leaves, mint leaves and salt.
• Cover the pan and pressure cook up to 3 to 4 whistles or until the mutton looks tender.
• Now take another pan. Fry the carrots and nuts separately, in little oil and keep it aside.
• Soak the rice in water, with little salt, for about 10 minutes.
• Now take a heavy bottomed pan.
• Layer it, with half of the mutton pieces.
• Now top it, with rice. Continue layering with carrots and nuts.
• Repeat these layers alternatively, until everything is done.
• Pour the saffron milk, stock and 1 cup of water. Add enough salt to taste.
• Cover the lid and cook it in medium to low heat, until the rice looks well-cooked and fluffy.
• Serve it warm, with raita and gravy.
• Recipe courtesy: Taste of Pearl City