Kabuli Pulao

Introduction

Kabuli Pulao, also known as Qabili Palaw, is a traditional Afghan dish widely revered for its comforting flavors and fragrant aroma. This exquisite dish combines basmati rice, tender meat, and a delightful mix of spices and nuts, creating a hearty meal. Originating from the capital city of Kabul, it is considered Afghanistan's national dish. Kabuli Pulao is not just a regular dinner dish but is often served on special occasions, including weddings and family gatherings.

Ingredients

• Basmati Rice
• Lamb (alternatively, chicken can be used)
• Onion
• Carrot
• Raisins
• Almonds
• Pistachios
• Cinnamon
• Cardamom
• Cumin
• Black Pepper
• Salt
• Garlic
• Olive Oil
• Saffron (optional for extra aroma)
• Water

Preparation

Step 1: Preparing the Rice

Rinse the basmati rice thoroughly under cold running water to remove excess starch. Soak it for about 30 minutes, then drain the water and set the rice aside.

Step 2: Cooking the Meat

In a large pot, heat olive oil over medium heat. Add sliced onion and sauté until golden brown. Add lamb pieces and cook until they are browned on all sides. Add crushed garlic, cinnamon, cardamom, cumin, black pepper, and salt. Pour in enough water to cover the meat, bring it to a boil, reduce heat, and let it simmer until the meat is tender (about 1 to 1.5 hours). For accurate timing, use a cooking timer.

Step 3: Preparing Garnish

While the meat is cooking, peel and slice the carrot into matchsticks. In a separate pan, add a small amount of olive oil and fry the carrot until tender. Remove the carrot and in the same oil, fry raisins until they swell. Set aside.

Cooking Process

Step 4: Combining Rice and Meat

Once the meat is cooked, remove it from the pot and strain the broth to retain it. To the broth, add the soaked basmati rice and any additional water required to cook the rice. The water level should be about 1 inch above the rice. Return the meat to the pot, layering it carefully over the rice.

Step 5: Final Layering

Sprinkle cooked carrots and raisins over the top. Cover the pot with a tight-fitting lid to seal in the steam, then cook over low heat for about 25-30 minutes. Again, using a cooking timer will help manage this step effectively. Optionally, dissolve some saffron in warm water and drizzle over the rice for added flavor and color.

Serving and Enjoyment

Once cooked, carefully dish out the Kabuli Pulao onto a large serving platter. Garnish with toasted almonds and pistachios for a delightful crunch. This dish is best enjoyed with a side of salad or yogurt, which complements its rich flavors. Kabuli Pulao truly represents its origins with every bite, offering a taste of Afghan hospitality and cuisine.