Carrot and Raisin Vegetarian Pilaf / Afghani Pulav

Carrot and Raisin Kabuli Pilaf is usually made using lamb meat, my vegetarian option also tastes wonderful and is so beautiful to look at that it works for all old and young...

2 cups Fine long grained Basmati Rice (top quality preferred)
1 cup paneer cubes (you may use boiled lamb, chicken, soy chunks, or vegetable of your choice)
1 large carrot julienned
1/2 cup raisins
1 large onion finely sliced
1 tspn crushed garlic
2 tspn garam masala
2 cups vegetable stock
1 tbsp butter/ oil
1 tspn sugar
salt to taste

1) Wash and soak the rice for 30 min, Take care not to break the grain
2) In a pan, heat some butter, add sugar. When it caramelises, add the carrrots and raisins. Toss them until it is well coated. Remove and set aside
3) In the same pan, add more butter, garlic, onion and saute until they are cooked.
4) Add the paneer and saute for a min, then add the rice with vegetable stock and 1.5 cups water and salt in a large open pan. Add a pinch of garam masala and cover until it is cooked.
5) When the rice is cooked, remove in serving plate and top with caramelised carrots and raisins.

Planning a complete afghani meal...check the menu out here..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44


Usha said…
I made the non-veg version when we did national dishes earlier this year. Yummy
Paneer is a great substitue for these dishes. Lovely colorful pilaf
Pavani said…
Such a colorful and yummy looking dish.
Kalyani said…
so hearty and filling !
Padmajha said…
Wow! That is a colorful and delicious Pulao!
Archana said…
Wow colorful and delicious pilaf. I did not dare to make it now I wish I had.

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