Kabuli Pulao

[Twilight]

Kabuli Pulao, an aromatic and savory rice dish from Afghanistan that was a family favorite of mine growing up, was always a welcoming and hearty dish at the dinner table. This is how to prepare it:

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Ingredients:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb or chicken, cut into bite-sized pieces
• 1 large onion, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup raisins
• 1/4 cup almonds, blanched and slivered
• 1/4 cup cooking oil or ghee
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• Salt to taste
• 3 cups chicken or beef broth
• 2 tablespoons sugar (optional)

Procedure:

1. Heat the oil or ghee in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized.
2. Add the meat to the pot and cook until browned on all sides.
3. Stir in the cardamom, cinnamon, cloves, black pepper, and salt. Cook for another minute until fragrant.
4. Add the carrots, raisins, and almonds to the pot, stirring well to combine.
5. Drain the soaked rice and add it to the pot, stirring gently to mix everything.
6. Pour the broth over the rice mixture and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked through and the liquid has been absorbed.
7. If desired, sprinkle sugar over the rice before serving to add a touch of sweetness.
8. Fluff the rice with a fork and serve hot, garnished with additional almonds if desired.

Enjoy this hearty and aromatic Kabuli Pulao with your favorite side dishes for a taste of Afghanistan right in your own home!

 

[rootme]

Kabuli Pulao, an aromatic and savory rice dish from Afghanistan that was a family favorite of mine growing up, was always a welcoming and hearty dish at the dinner table. This is how to prepare it:

View attachment 1243
​

Ingredients:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb or chicken, cut into bite-sized pieces
• 1 large onion, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup raisins
• 1/4 cup almonds, blanched and slivered
• 1/4 cup cooking oil or ghee
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• Salt to taste
• 3 cups chicken or beef broth
• 2 tablespoons sugar (optional)

Procedure:

1. Heat the oil or ghee in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized.
2. Add the meat to the pot and cook until browned on all sides.
3. Stir in the cardamom, cinnamon, cloves, black pepper, and salt. Cook for another minute until fragrant.
4. Add the carrots, raisins, and almonds to the pot, stirring well to combine.
5. Drain the soaked rice and add it to the pot, stirring gently to mix everything.
6. Pour the broth over the rice mixture and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked through and the liquid has been absorbed.
7. If desired, sprinkle sugar over the rice before serving to add a touch of sweetness.
8. Fluff the rice with a fork and serve hot, garnished with additional almonds if desired.

Enjoy this hearty and aromatic Kabuli Pulao with your favorite side dishes for a taste of Afghanistan right in your own home!

I've tried Kabuli Pulao before, and it's a real comfort food with its savory aroma and hearty flavors. The combination of spices, meat, and almonds makes it a winner.

 

[Rain]

Kabuli Pulao, an aromatic and savory rice dish from Afghanistan that was a family favorite of mine growing up, was always a welcoming and hearty dish at the dinner table. This is how to prepare it:

View attachment 1243
​

Ingredients:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb or chicken, cut into bite-sized pieces
• 1 large onion, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup raisins
• 1/4 cup almonds, blanched and slivered
• 1/4 cup cooking oil or ghee
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• Salt to taste
• 3 cups chicken or beef broth
• 2 tablespoons sugar (optional)

Procedure:

1. Heat the oil or ghee in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized.
2. Add the meat to the pot and cook until browned on all sides.
3. Stir in the cardamom, cinnamon, cloves, black pepper, and salt. Cook for another minute until fragrant.
4. Add the carrots, raisins, and almonds to the pot, stirring well to combine.
5. Drain the soaked rice and add it to the pot, stirring gently to mix everything.
6. Pour the broth over the rice mixture and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked through and the liquid has been absorbed.
7. If desired, sprinkle sugar over the rice before serving to add a touch of sweetness.
8. Fluff the rice with a fork and serve hot, garnished with additional almonds if desired.

Enjoy this hearty and aromatic Kabuli Pulao with your favorite side dishes for a taste of Afghanistan right in your own home!

Hey! Thanks for sharing the Kabuli Pulao recipe! It sounds like a flavorful and aromatic dish. Can't wait to give it a try and experience the rich flavors of Afghan cuisine.