Kabuli Pulao, also known as Afghan Pulao, is a flavorful rice dish originating from Afghanistan. It is made with fragrant basmati rice, tender meat (typically lamb or chicken), and a variety of aromatic spices and toppings. Here's a recipe to make Kabuli Pulao:
Ingredients:
1-2 cups basmati rice
2-500 grams lamb or chicken, cut into pieces
3-2 onions, thinly sliced
4-4 cloves of garlic, minced
5-1-inch piece of ginger, grated
6-1/2 cup raisins
7-1/2 cup slivered almonds
8-1/4 cup vegetable oil
9-4 cups water or chicken broth
10-1 teaspoon ground cardamom
11-1 teaspoon ground cinnamon
12-1/2 teaspoon ground cumin
13-1/2 teaspoon ground turmeric
14-Salt to taste
15-Fresh cilantro or parsley for garnishing
Step-by-Step Process:
Rinse and soak the rice:
Rinse the basmati rice under cold water until the water runs clear.
Soak the rice in water for about 30 minutes, then drain and set aside.
Sauté the onions and spices:
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced onions to the pot and sauté until they turn golden brown.
Add the minced garlic, grated ginger, ground cardamom, ground cinnamon, ground cumin, and ground turmeric. Cook for a minute to release their flavors.
Cook the meat:
Add the lamb or chicken pieces to the pot and cook until they are browned on all sides.
Add water and simmer:
Pour in the water or chicken broth into the pot, along with salt to taste.
Bring the liquid to a boil, then reduce the heat to low and cover the pot.
Let the meat simmer gently for about 1 to 1.5 hours, or until it becomes tender and cooked through.
Prepare the rice and toppings:
While the meat is simmering, prepare the rice. In a separate pot, bring water to a boil and add the soaked and drained rice.
Cook the rice until it is about 70-80% cooked (still slightly firm to the bite). Drain and set aside.
Layer the rice and meat:
Once the meat is tender, remove it from the pot using a slotted spoon and set it aside.
Spread half of the partially cooked rice over the bottom of the pot with the remaining cooking liquid.
Place the cooked meat over the rice, then add the remaining rice on top.
Cook the pulao:
Sprinkle the raisins and slivered almonds over the top layer of rice.
Cover the pot with a tight-fitting lid and cook the pulao over low heat for about 30 minutes, allowing the flavors to meld and the rice to finish cooking.
Garnish and serve:
Once the pulao is cooked, remove the pot from the heat.
Garnish with fresh cilantro or parsley.
Serve the Kabuli Pulao hot, using a spoon to gently fluff the rice layers while serving.
Enjoy the aromatic and flavorful Kabuli Pulao, a delicious Afghan rice dish that is often served on special occasions and gatherings!
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