Kabuli Pulao Recipe - A Delicious Afghan Rice Dish Step By Step Guide

 

If you're in search of a flavorful and aromatic rice dish, look no further than this authentic Kabuli Pulao recipe. Hailing from Afghanistan, this traditional delicacy combines tender lamb meat, caramelized carrots, and fragrant spices to create a mouthwatering experience. Follow the step-by-step instructions below to prepare a Kabuli Pulao that will impress your loved ones.

 

Ingredients:

- 1 kg long-grain rice

- 3 tablespoons cooking oil

- 2 onions, finely chopped

- ½ kg lamb meat, cut into cubes

- 1 tablespoon ginger-garlic paste

- Salt, to taste

- 1 teaspoon ground spices (such as cumin, coriander, and turmeric)

- 2 carrots, thinly sliced

- 1 tablespoon brown sugar

- ½ cup raisins

 

Instructions:

1. Heat the cooking oil in a large pot over medium heat. Add the finely chopped onions and sauté them until golden brown and fragrant.

2. Introduce the cubed lamb meat, ginger-garlic paste, salt, and ground spices to the pot. Mix well to ensure the meat is coated with the aromatic spices. Cook until the meat becomes tender and the flavors meld together.

3. Once the meat is cooked, set aside any excess gravy for later use.

4. In a separate pan, combine the thinly sliced carrots and brown sugar. Sauté them for 5-7 minutes until the carrots caramelize, developing a rich flavor. Set aside.

5. To assemble the Kabuli Pulao, drizzle 1-2 tablespoons of oil into a deep pot. Begin by layering half of the boiled rice.

6. Spread a layer of the reserved meat gravy over the rice, followed by the cooked lamb meat. Add the remaining boiled rice as the top layer.

7. Pour the remaining meat gravy over the rice layers, and garnish with the caramelized carrots. Sprinkle the raisins on top to introduce sweetness and texture.

8. Cover the pot and allow the pulao to steam over low heat for 5 minutes, allowing the flavors to meld together.

9. Serve the fragrant and flavorful Kabuli Pulao while hot, garnishing it with slivered almonds or fried onions for an extra touch of richness.

 

Additional Tips and Tricks:

- For fluffy and separate rice grains, soak the rice in water for approximately 30 minutes before cooking.

- Enhance the flavors by incorporating whole cloves, cinnamon sticks, and cardamom pods while cooking the meat.

- To elevate the aroma of the pulao, soak a few saffron strands in warm milk and sprinkle them over the rice layers before steaming.

- Complement the Kabuli Pulao by serving it with a side of raita, a yogurt-based dip, and a fresh salad.

 

Remember,

 feel free to adjust the cooking times and spice quantities according to your personal preference. Enjoy the delightful Kabuli Pulao and relish the authentic taste of Afghanistan!