Kabuli Pulao Recipe

 Makki Madni Catering

Kabuli Pulao is a delicious Afghan rice dish made with meat, usually lamb or chicken, and spiced with whole spices and garnished with fried carrots, raisins, and almonds. Cooking for a large group is always challenging, and for 50 people, you'll need to scale up your typical household recipe significantly.

Kabuli Pulao for 50 People:

Ingredients:

• Basmati rice - 10 kg
• Lamb or chicken - 15 kg, cut into pieces
• Onions - 5 kg, finely sliced
• Garlic paste - 250 grams
• Ginger paste - 250 grams
• Salt - as needed, but around 100 grams should work to start (adjust as per taste)
• Cumin seeds - 50 grams
• Black cardamom pods - 25 pieces
• Whole black peppercorns - 50 grams
• Bay leaves - 50 leaves
• Carrots - 3 kg, julienned or grated
• Raisins - 1.5 kg
• Almonds - 500 grams, blanched and slivered
• Cooking oil or ghee - 2-3 liters
• Water - as needed for boiling rice and meat
• Fresh coriander and mint leaves - 500 grams each, finely chopped (optional for garnishing)
• Green chilies - 100 grams, slit (optional)

Method:

1. Preparing the Meat: In a large pot, heat a good amount of oil or ghee. Add sliced onions and fry them until they are golden brown. Add the ginger and garlic paste and sauté for a few minutes. Add the meat pieces, and fry until they are browned. Add enough water to cover the meat, along with salt, cumin seeds, cardamom, peppercorns, and bay leaves. Let it simmer until the meat is tender.
2. Preparing the Rice: Wash the rice thoroughly until the water runs clear. Soak the rice for about 30 minutes. In a separate large pot or multiple pots, boil water with salt. Once boiling, add the soaked rice and cook until it's 70% done. Drain the water.
3. Carrots and Raisins: In a large frying pan, heat some oil or ghee. Add the julienned carrots and fry until they are slightly softened and have a nice golden color. Remove the carrots and set them aside. In the same pan, add a bit more oil or ghee and fry the raisins until they swell up. Remove and set aside.
4. Layering: Once the meat is cooked, remove it from its broth but keep the broth. In a large cooking vessel or several vessels, layer the partially cooked rice, then the meat pieces, the fried carrots, raisins, and almonds. Repeat until all ingredients are used up, but ensure the topmost layer is rice. Pour the meat broth over this, ensuring it just about covers the top layer of rice. Add the green chilies, if using.
5. Cooking: Seal the pot with a tight-fitting lid. You can also use dough to seal the edges. Allow it to cook on low heat for about 30-40 minutes. This method of cooking is known as 'dum'. The rice will complete its cooking in the steam generated inside.
6. Serving: Once done, gently fluff up the rice using a fork. Serve hot, garnished with fresh coriander and mint leaves if desired.

Remember, when Makki Madni Catering is cooking for such a large group, the key is to have a good mise en place (everything in its place). Prepare and measure everything beforehand, and it'll be easier to manage the actual cooking process. Also, consider recruiting a couple of helpers to expedite tasks like chopping, stirring, and serving!

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