Kabuli Pulaw Recipe: A Delicious Afghan Rice Dish You Need to Try

Bismillahir Rahmanir Rahim. 

Kabuli Pulaw, also known as Afghan Pulao, is a popular rice dish from Afghanistan. It is a flavorful and aromatic dish that is perfect for special occasions or just a satisfying weeknight meal. In this blog post, we'll go over the ingredients, steps, and tips for making Kabuli Pulaw at home. 

 

Ingredients 

• 2 cups Basmati rice
• 1 large onion, thinly sliced
• 1 lb. lamb, chicken, or beef, cut into small cubes
• 2 carrots, peeled and sliced
• 1/2 cup raisins
• 1/2 cup almonds, blanched and sliced
• 2 cloves garlic, minced
• 2 tsp. cumin seeds
• 2 tsp. coriander seeds
• 1 cinnamon stick
• 4 cardamom pods
• 1 tsp. turmeric powder
• 4 cups water or chicken stock
• Salt to taste
• Oil or ghee for cooking 

Instructions 

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Add the sliced onions and fry until they are golden brown and crispy. Remove the onions from the pot and set them aside.
3. Add the meat to the same pot and cook until it is browned on all sides. Add the garlic and cook for another minute.
4. Add the sliced carrots, raisins, almonds, cumin seeds, coriander seeds, cinnamon stick, and cardamom pods to the pot. Stir to combine.
5. Add the rice to the pot and stir to combine with the meat and vegetables. Add the turmeric powder and salt to taste.
6. Add the water or chicken stock to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Turn off the heat and let the Kabuli Pulaw rest for 5-10 minutes. Fluff the rice with a fork and top it with the fried onions before serving. 

 

Tips 

• Use a heavy-bottomed pot or Dutch oven to prevent the rice from burning or sticking to the bottom.
• Soaking the rice before cooking helps it to cook more evenly and results in fluffier rice.
• Toasting the spices before adding them to the pot enhances their flavors and aromas.
• If you don't have access to blanched almonds, you can blanch them at home by boiling them in hot water for a few minutes and then removing the skins.
• You can substitute the meat with chickpeas or other vegetables for a vegetarian version 061967 of the dish. 

Conclusion 

Kabuli Pulaw is a delicious and satisfying dish that is perfect for special occasions or a comforting weeknight meal. With the right ingredients and cooking techniques, you can easily make this flavorful Afghan rice dish at home. 

Alhamdulillah.