Afghan Kabuli Pulao – Aromatic rice with raisins, carrots, and meat

Afghan Kabuli Pulao – Aromatic Rice with Raisins, Carrots, and Meat

Experience the rich flavors of Afghan Kabuli Pulao, an iconic dish made with fragrant basmati rice, tender meat, sweet raisins, and caramelized carrots. This beloved national dish of Afghanistan is a beautiful balance of sweet and savory, infused with warming spices like cumin, cardamom, and cinnamon. Traditionally served at special occasions and family gatherings, Kabuli Pulao embodies the heart of Afghan cuisine, offering an unforgettable taste of Central Asia.

A Staple Across Afghanistan: The Many Names of Kabuli Pulao

Kabuli Pulao is widely recognized in Afghanistan, but similar dishes exist across Central Asia and the Middle East, each with unique variations:

• Afghanistan: Kabuli Pulao, Qabili Palaw
• Pakistan: Kabuli Pulao (popular in Khyber Pakhtunkhwa)
• India: Afghani Pulao (served in North Indian Mughlai cuisine)
• Iran: Pilaf or Polo (Persian Polo Ba Morgh with rice and saffron)
• Uzbekistan: Plov (Uzbek Pilaf with lamb and yellow carrots)
• Tajikistan: Osh Palav (rice pilaf with vegetables and meat)
• Turkey: Özbek Pilavı (Turkish version of Uzbek Plov)

Each variation incorporates regional ingredients but maintains the essence of slow-cooked, spiced rice and meat.

Recipe Overview (Quick Facts Section)

• Preparation Time: 20 minutes
• Cooking Time: 1 hour
• Calories per Serving: 650 kcal
• Cooking Difficulty: Moderate
• Lifestyle Suitability & Specialty: High-Protein, Gluten-Free, Traditional Central Asian Cuisine
• Countries Where the Meal is Popular: Afghanistan, Pakistan, India, Iran, Uzbekistan, Tajikistan, Turkey

Detailed Description

Kabuli Pulao is Afghanistan’s most cherished rice dish, known for its rich aromas and elegant presentation. This dish is typically made with long-grain basmati rice, succulent lamb or beef, and a mix of nuts, carrots, and raisins. The flavors are elevated with spices such as cardamom, cinnamon, and black pepper, creating a dish that is both fragrant and deeply satisfying.

In Afghan culture, Kabuli Pulao is often prepared for weddings, celebrations, and feasts, symbolizing hospitality and generosity. The sweetness from raisins and carrots contrasts beautifully with the savory depth of the meat, making it a dish that is as visually stunning as it is delicious.

This recipe provides an authentic taste of Afghanistan, allowing you to recreate the flavors of traditional Afghan cooking in your own kitchen!

Ingredients (Serving for 4 People)

✅ For the Rice:

✔ 2 cups basmati rice, soaked for 30 minutes
✔ 4 cups water
✔ 1 tsp salt
✔ 2 tbsp vegetable oil or ghee

✅ For the Meat Layer:

✔ 500g lamb or beef, cubed
✔ 1 onion, finely chopped
✔ 2 tbsp vegetable oil
✔ 3 garlic cloves, minced
✔ 1 tsp cumin powder
✔ ½ tsp cardamom powder
✔ ½ tsp cinnamon powder
✔ 1 tsp salt
✔ ½ tsp black pepper
✔ 2 cups beef or lamb broth

✅ For the Topping:

✔ 2 medium carrots, julienned
✔ ½ cup raisins
✔ ½ cup almonds, slivered
✔ ½ cup pistachios, chopped
✔ 1 tbsp sugar
✔ 2 tbsp ghee or butter

Items NOT Included in Delivery:

Water, lamb/beef, almonds, pistachios

List of Utensils Required:

✔ 1 large pot (for cooking rice)
✔ 1 deep pan (for cooking meat)
✔ 1 small pan (for frying toppings)
✔ 1 wooden spoon
✔ 1 cutting board
✔ 1 sharp knife

Nutritional Information (Per Serving & Per 100g)

Step-by-Step Cooking Instructions

Step 1: Heat 2 tbsp oil in a deep pan over medium heat. Add chopped onions and sauté until golden brown. Stir in garlic, then add meat cubes and brown on all sides. Add cumin, cardamom, cinnamon, salt, and black pepper. Pour in 2 cups of broth, cover, and simmer for 45 minutes until tender.

Step 2: In a large pot, bring 4 cups of water to a boil. Add soaked rice and 1 tsp salt, then cook until 80% done. Drain the rice and set it aside.

Step 3: In a small pan, heat 2 tbsp ghee or butter. Add julienned carrots, sprinkle with sugar, and sauté for 5 minutes until caramelized. Stir in raisins, almonds, and pistachios, then cook for 2 more minutes.

Step 4: Layer half of the rice in the large pot. Spread the cooked meat and broth over the rice. Add the remaining rice on top, followed by the carrot-raisin-nut mixture. Cover the pot and steam for 20 minutes on low heat.

Step 5: Gently fluff the rice and mix the layers. Serve hot, garnished with extra nuts and raisins.

Explore Related Categories & Subcategories

✔ Shop Rice And Spices
✔ Shop Cooking Oils And Ghee

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