Hungry for something that looks as good as it tastes? Try Kabuli Pulao recipe, a famous dish from Afghanistan and most popular dish in Pakistan. It’s a delicious mix of soft, flavorful meat and rice colored with saffron. You’ll also find sweet carrots and raisins in there, making every spoonful a perfect blend of savory and sweet flavors.
Kabuli Pulao is the centerpiece of any big meal, truly. Imagine this, soft, aromatic basmati rice topped with super tender chunks of meat, could be lamb or beef, whatever you prefer. (I am using mutton in this recipe) But that’s not all. It’s also sprinkled with sweet, juicy raisins and carrot strips that bring a burst of color and a sweet touch.
When you take a bite, there’s this amazing combination of the savory meat and a little sweetness from the raisins and carrots. It’s more than just a dish, it’s a feast for the senses.
Ingredients used in kabuli pulao (Afghani pulao) recipe
Start your cooking adventure with the key ingredients you need to make this amazing dish:
- Basmati Rice: 2 cups, washed and soaked for at least 30 minutes to ensure it cooks to perfect fluffiness.
- Lamb or Beef: 1 pound, cut into chunks, for that rich, meaty depth.
- Carrots: 2 medium, julienned, adding a sweet crunch and vibrant color.
- Raisins: 1/2 cup, for a burst of sweetness in every bite.
- Onions: 2 large, thinly sliced, to form a flavorful base.
- Vegetable Oil: 1/4 cup, for sautéing and bringing out the aromas.
- Chicken or Beef Broth: 4 cups, to cook the rice and meat, infusing them with even more flavor.
- Salt: To taste, bringing out the essence of all the ingredients.
- Sugar: 2 tablespoons, to caramelize the carrots and raisins, adding a hint of sweetness.
- Spices: A blend of 1 teaspoon cumin, 1/2 teaspoon cardamom, and a pinch of saffron, for that signature aromatic scent and flavor.
Cooking Tools required for kabuli pulao (Afghani pulao) recipe
To bring this delicious Kabuli Pulao in plate, you need a few kitchen essentials:
- Large Pot or Dutch Oven: Ideal for cooking the rice and meat together, allowing the flavors to meld beautifully.
- Frying Pan: Necessary for sautéing onions, browning the meat, and caramelizing the carrots and raisins, adding layers of flavor.
- Strainer: To rinse the rice thoroughly and ensure it’s perfectly fluffy after cooking.
- Wooden Spoon: For gently stirring the ingredients, ensuring even cooking without breaking the rice grains.
- Measuring Cups and Spoons: Precision is key to balancing the flavors perfectly, making these tools indispensable.
How to make kabuli pulao (Afghani pulao) recipe: Step by step process;
Follow these detailed steps to ensure a delicious culinary experience:
- Prep the Rice: Start by rinsing 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. This process helps achieve the perfect texture.
- Brown the Meat: Heat 1/4 cup of vegetable oil in a large pot. Add 1 pound of lamb or beef chunks, seasoning with salt. Brown the meat on all sides, then remove and set aside.
- Sauté the Onions: In the same pot, add 2 thinly sliced large onions and sauté until golden brown. This adds a rich base flavor.
- Cook the Meat: Return the browned meat to the pot with onions, add 4 cups of broth (chicken or beef), and bring to a boil. Reduce the heat, cover, and simmer until the meat is tender, about 1-1.5 hours.
- Prepare the Carrot and Raisin Topping: In a frying pan, heat a tablespoon of oil, add 2 julienned carrots and 1/2 cup of raisins with 2 tablespoons of sugar. Sauté until caramelized. This adds a beautiful sweetness and texture to the dish.
- Cook the Rice: Add the drained rice to the pot with the meat, sprinkle in the spice blend (1 teaspoon cumin, 1/2 teaspoon cardamom, and a pinch of saffron), and gently stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
- Serve: Fluff the rice with a fork, transfer to a serving dish, and top with the caramelized carrot and raisin mixture. Serve hot, inviting your guests to dive into a world of flavor.
Expert Tip
For an exceptional Kabuli Pulao, an expert tip is to lightly fry the raisins and carrots in a mixture of sugar and oil until they’re just caramelized before adding them to the dish. This not only enhances their natural sweetness but also introduces a subtle, smoky depth to the pulao, balancing the savory flavors with a hint of sweetness and providing a delightful contrast in textures.
Serving Tips
To complement the rich and aromatic flavors of Kabuli Pulao, consider these accompaniments:
- Cucumber Yogurt Salad (Raita): A refreshing and cooling side, perfect for balancing the savory richness of the pulao.
- Afghan Naan Bread: Dip this soft, fluffy bread into the pulao’s flavorful juices for a heavenly bite.
- Grilled Vegetables: Charred, smoky vegetables add a wonderful texture and taste contrast to the soft, fragrant rice.
- Lentil Soup (Dal): A hearty, spiced soup that complements the meaty, sweet flavors of the pulao perfectly.
- Fruit Chutney: A sweet and tangy chutney can brighten the deep flavors of the pulao, adding an exquisite finish to each bite.
Check more rice (pulao) recipes
Kabuli Pulao Recipe
Chicken Biryani Recipe
Matar Pulao Recipe
Egg Fried Rice Recipe
Sindhi Mutton Biryani Recipe
Storage Instructions
Maximize the enjoyment of your Kabuli Pulao with these simple storage and reheating steps:
To Store:
Allow the pulao to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. This prevents bacterial growth and keeps the flavors intact. For longer storage, place the cooled pulao in freezer-safe bags or containers. It can be frozen for up to 2 months, locking in the freshness and taste.
To Reheat:
If the pulao was frozen, let it thaw overnight in the refrigerator before reheating. Transfer the pulao to a skillet over medium heat, adding a few tablespoons of water or broth to prevent drying out. Cover and heat until it’s warmed through, stirring occasionally. This method helps restore the pulao’s original texture and flavor, making it just as enjoyable as when it was first made.
Conclusion
And that’s how you make Kabuli Pulao, in just a few easy steps. It’s not just a meal, it’s a mix of delicious flavors, different textures, and a glimpse into an amazing food culture. Whether you’re celebrating something special or just having dinner at home, Kabuli Pulao is sure to impress everyone, leaving them happy and full.
So, go ahead, give this recipe a try, and let the magic of cooking bring closer, one delicious spoonful at a time. And hey, don’t forget to share your Kabuli Pulao masterpiece with me.
Frequently asked questions
Do I have to add raisins?
Raisins and carrots are considered essential for authentic Kabuli Pulao, providing a unique taste and texture. However, if you’re not a fan, you might consider cooking them on the side so each diner can add them to their plate if desired.
Are there different names for this recipe?
Yes, Kabuli Pulao may also be known as Kabuli Pulaw or Qabuli Pulao. It’s a versatile dish that’s recognized by a few variations of its name.
Can I use a different type of meat instead of lamb?
Lamb is the traditional choice for Kabuli Pulao, known for its tender and flavorful contribution to the dish. If lamb is not your preference or is too expensive, chicken is a viable alternative, though it will result in a different flavor profile.
Kabuli Pulao (Afghani Pulao) Recipe
Ingredients
- Basmati Rice: 2 cups washed and soaked for at least 30 minutes to ensure it cooks to perfect fluffiness.
- Lamb or Beef: 1 pound cut into chunks, for that rich, meaty depth.
- Carrots: 2 medium julienned, adding a sweet crunch and vibrant color.
- Raisins: 1/2 cup for a burst of sweetness in every bite.
- Onions: 2 large thinly sliced, to form a flavorful base.
- Vegetable Oil: 1/4 cup for sautéing and bringing out the aromas.
- Chicken or Beef Broth: 4 cups to cook the rice and meat, infusing them with even more flavor.
- Salt: To taste bringing out the essence of all the ingredients.
- Sugar: 2 tablespoons to caramelize the carrots and raisins, adding a hint of sweetness.
- Spices: A blend of 1 teaspoon cumin 1/2 teaspoon cardamom, and a pinch of saffron, for that signature aromatic scent and flavor.
Instructions
- Prep the Rice: Start by rinsing 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. This process helps achieve the perfect texture.
- Brown the Meat: Heat 1/4 cup of vegetable oil in a large pot. Add 1 pound of lamb or beef chunks, seasoning with salt. Brown the meat on all sides, then remove and set aside.
- Sauté the Onions: In the same pot, add 2 thinly sliced large onions and sauté until golden brown. This adds a rich base flavor.
- Cook the Meat: Return the browned meat to the pot with onions, add 4 cups of broth (chicken or beef), and bring to a boil. Reduce the heat, cover, and simmer until the meat is tender, about 1-1.5 hours.
- Prepare the Carrot and Raisin Topping: In a frying pan, heat a tablespoon of oil, add 2 julienned carrots and 1/2 cup of raisins with 2 tablespoons of sugar. Sauté until caramelized. This adds a beautiful sweetness and texture to the dish.
- Cook the Rice: Add the drained rice to the pot with the meat, sprinkle in the spice blend (1 teaspoon cumin, 1/2 teaspoon cardamom, and a pinch of saffron), and gently stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
- Serve: Fluff the rice with a fork, transfer to a serving dish, and top with the caramelized carrot and raisin mixture. Serve hot, inviting your guests to dive into a world of flavor.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.
One Reply to “Kabuli Pulao (Afgani pulao) Recipe
by Aleezay Khan