Afghani Pulao

Today, learn to make scrumptious Afghani Pulao for an amazing food experience in your lunch or dinner. This indulging and flavorful rice recipe of Afghani Pulao is a perfect combo of Mutton and Rice with great aroma to make everyone love it !


Cooking Time: 50mins Serves 4-5




Basmati Soaked rice               ½ kg

Mutton                                                1 kg

Black pepper                           ½ tsp

Cloves                                     5-6

Black cardamom                     4

Green cardamom                    7-8

Caraway seeds                                    1 tsp

Cumin seeds                            1 tbsp

Oil                                           2 tbsp

Raisins                                    ½ cup

Sugar                                       1 tsp

Oil                                           2 tbsp

Carrot                                      1 cup

Sugar                                       1 tsp

Onions                                     2 medium

Ginger garlic paste                 1 tbsp

Salt                                          1 tbsp

Grounded masala                    1 tbsp

Water                                      1.5 ltr




  • Add Black pepper, cloves, Black cardamom, green cardamom, caraway seeds and cumin seeds in a grinder. Grind it well.
  • Add oil in a pan and add raisins and sugar in it. Saute it for 3 minutes till it changes color. Set it aside.
  • Take oil in a pan and add carrots in it.Saute it for 3 minutes till it changes color. Set it aside.
  • Take oil in a pan and add onions in it. Saute until translucent. Add mutton, ginger garlic paste and salt. Stir until it changes color.
  • Add the grounded masala in the mutton. Cook for 7-8 minutes on high flame.
  • Add water in the mutton pot and bring it to boil.
  • Simmer for 35-40 minutes on low flame or till the mat gets tender.
  • Add basmati rice soaked for 1 hour. Simmer for 5 minutes on medium flame.
  • Add the remaining masala, carrots and the raisins. Simmer for 10 minutes on low flame.
  • Ready to serve.