Kabuli pulao is an Afghan rice dish that is known for its rich and aromatic flavors. This flavorful dish is very popular and and regarded as national dish of Afghanistan.
The main ingredients of Kabuli pulao include long-grain Basmati rice, tender pieces of meat (usually lamb or chicken), and a combination of aromatic spices such as cardamom, cloves, and cinnamon.
The meat used in Kabuli pulao is often marinated and slow-cooked until it's tender and succulent, contributing a rich and savory element to the dish.
To add texture and contrast to the dish, Kabuli pulao is often garnished with roasted nuts like almonds and pistachios, as well as dried fruits such as apricots or raisins. This combination of sweet and savory ingredients makes it a unique and delectable dish.
There are regional and individual variations of Kabuli pulao, with some cooks adding chickpeas, carrots, or other vegetables to the dish. These variations can give it a distinctive twist in different parts of Afghanistan. Here's a recipe for preparing Kabuli Pulao:
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Ingredients of Kabuli Pulao:
- 2 cups Basmati rice
- 1 lb (450g) boneless lamb or chicken (cut it into pieces)
- 1 thinly sliced large onion
- 4-5 minced cloves of garlic
- 2 tablespoons cooking oil
- 2-3 tablespoons cooking oil or ghee (clarified butter)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon saffron threads (soak them in 2 tablespoons warm water)
- 1/4 cup raisins
- 1/4 cup slivered almonds
- Salt to taste
- Water for cooking rice
Instructions of Making Kabuli Pulao:
- In a bowl, marinate the chicken or lamb with minced garlic, ground cumin, ground cardamom, ground cloves, ground cinnamon, ground black pepper and a pinch of salt. Marinate the meat for at least 30 minutes or more. longer you marinate, better will be the flavor.
- Take a bowl and wash the Basmati rice in cold water. Wash it until the water runs clear. Now soak the rice for about 30 minutes in water.
- Take a large, heavy-bottomed pot or Dutch oven and heat 2 tablespoons of oil in it.
- Add the marinated meat when the oil is hot and cook the meat. When the meat is brown and cooked through, remove it from the pot and set aside.
- In the same pot, add sliced onions and cook them over medium heat until they become golden brown and crispy. Separate half of the fried onions for garnishing.
- Drain the soaked rice and add it to the pot with the remaining fried onions.
- Pour in enough water so that the rice is covered by about an inch. Add a pinch of salt.
- Parboil the rice until it's about 70% cooked (it should still have a slight bite to it). Drain the rice.
- In the same pot, layer the parboiled rice over the fried onions. Place the cooked meat on top of the rice.
- Drizzle the saffron water over the rice and meat.
- Cover the pot with aluminum foil or with a tight-fitting lid. Cook on low heat for about 20-30 minutes, allowing the flavors to meld and the rice to fully cook through.
- Heat 2-3 tablespoons of oil or ghee in a separate pan,. Add raisins and slivered almonds and sauté until they are slightly browned and plump.
- Fluff the Kabuli Pulao with a fork and garnish with the sautéed raisins, almonds and the reserved crispy fried onions and serve.
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