How Afghani Pulao Is Made

The stock comes first

Mutton on the bone is simmered with onion, salt and whole spices until tender. That stock, not water, is what the rice cooks in. This single step is why Afghani pulao tastes meaty all the way through.

The meat is lifted out, and the stock is skimmed and seasoned.

Caramel, carrots and raisins

Sugar is melted in oil until amber, then stock is added to make a dark, slightly bitter-sweet base. This gives the rice its tan colour. Julienned carrots are fried separately with a pinch of sugar and cardamom, and raisins are plumped in hot oil until they swell.

Long-grain sella or basmati rice is par-boiled, then layered over the stock with the meat buried in the middle, and steamed on low heat until each grain stands apart.

Sugar is melted in oil until amber, then stock is added to make a dark, slightly bitter-sweet base. This gives the rice its tan colour. Julienned carrots are fried separately wi…

What to expect on the plate

Expect rice that is savoury first and sweet second, tender mutton pieces, and the crunch of carrot and raisin on top. It is milder than biryani and has no chilli heat of its own.

It pairs with a sharp salad or raita rather than a gravy. If you want heat, order a plate of tikka boti alongside.