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Afghan Kabuli Pulao
Created by: Howcan Team
Ingredients
- 2 cups basmati rice
- 1 lb lamb, cut into chunks
- 1/2 cup vegetable oil
- 2 large onions, thinly sliced
- 1 cup julienned carrots
- 1/2 cup raisins
- 1/4 cup slivered almonds
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- Salt to taste
- 4 cups water
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown, about 10 minutes. Remove half of the onions and set aside for garnish.
- Add the lamb chunks to the pot with the remaining onions and cook until browned on all sides.
- Stir in the ground cardamom, cinnamon, cloves, cumin, and black pepper. Season with salt to taste.
- Add the julienned carrots, raisins, and slivered almonds to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the lamb is tender.
- In a separate pot, bring 6 cups of water to a boil. Add the drained rice and cook for 5 minutes. Drain the rice and set aside.
- Preheat the oven to 350°F (175°C).
- Transfer the cooked lamb and carrot mixture to a large baking dish. Spread the parboiled rice evenly over the top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and sprinkle the reserved caramelized onions over the rice. Bake for an additional 10 minutes, or until the rice is fluffy and golden.
- Serve the Afghan Kabuli Pulao hot, with a side of yogurt or salad if desired. Enjoy!
Afghan Kabuli Pulao is a traditional rice dish originating from Kabul, Afghanistan. It is a flavorful and aromatic dish that has been a staple in Afghan cuisine for centuries. The dish is known for its tender chunks of meat, fragrant rice, and a perfect blend of spices, including cardamom, cumin, and cloves. The dish is often garnished with caramelized carrots, raisins, and almonds, adding a delightful sweetness and crunch to every bite. One of the most famous versions of Kabuli Pulao can be found at the historic restaurants in Kabul, where skilled chefs meticulously prepare the dish using time-honored techniques and the finest local ingredients. The key to a perfect Kabuli Pulao lies in the tender, succulent meat and the fragrant, fluffy rice, which should be infused with the rich flavors of the spices. For those looking to experience the authentic taste of Afghan Kabuli Pulao, visiting Kabul or seeking out Afghan restaurants known for their traditional cuisine is highly recommended. The dish is a true representation of Afghan culinary heritage and is a must-try for food enthusiasts seeking a taste of the rich and diverse flavors of Afghanistan.
120 min
6
450 calories
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