Afghani Kabli Pulao Recipes

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AFGHAN KABULI PULAO



Afghan Kabuli Pulao image

Make and share this Afghan Kabuli Pulao recipe from Food.com.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 . set 7 cups basmati rice
2 . set 2 large onions, diced
3 . set 3 ounces pistachios
4 . set 3 ounces slivered almonds
5 . set 2 large carrots, scraped and julienned
6 . set 10 ounces raisins
7 . set 1/3 cup sugar, divided
8 . set vegetable oil
9 . set olive oil
10 . set salt and pepper

Steps:

  • Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
  • Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
  • Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
  • Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
  • Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
  • Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
  • With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
  • Now, top the rice with the carrot mixture and the prepared lamb.
  • Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
  • To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.

CHICKEN KABULI PULAO (AFGHANISTAN)



Chicken Kabuli Pulao (Afghanistan) image

Make and share this Chicken Kabuli Pulao (Afghanistan) recipe from Food.com.

Provided by UmmBinat

Categories     One Dish Meal

Time 2h

Yield 4 , 4 serving(s)

Number Of Ingredients 15

2 lbs chicken, cut up
1 large onion, sliced
sea salt, to taste
1 1/2 pints hot water
1/4 lb white basmati rice
1 medium onion, thinly sliced
3 tablespoons butter
1/2 tablespoon ground cardamom
1/2 tablespoon ground cumin
fresh ground black pepper, to taste
healthy pinch saffron, soaked in 1 tbs broth
1 large carrot, cut into match sticks
1/4 cup dark raisin
1/8 cup chopped pistachios (optional, toasted in a dry frying pan)
1/4 cup blanched slivered almond (optional, toasted in a dry frying pan)

Steps:

  • Place chicken pieces, onions and hot water in a large pot.
  • Cover and simmer for about 1 hour.
  • Add salt to taste.
  • Remove chicken, reserving stock & discard cooked onions.
  • Preheat oven to 325°F.
  • Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
  • Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
  • Make stock sauce:
  • Brown onions in butter and remove from heat.
  • Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
  • Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
  • Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
  • Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
  • Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
  • Place in oven for 35 minutes.
  • Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
  • There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
  • Enjoy!

AFGHANI KABLI PULAO



Afghani Kabli Pulao image

This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.

Provided by chanty475

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h39m

Yield 6

Number Of Ingredients 19

2 cups sella basmati rice
5 cardamom pods, divided
1 onion, peeled and halved
1 whole head garlic, loose skins removed
5 whole cloves, divided
2 teaspoons ground black pepper, divided
2 teaspoons cumin seed, divided
1 teaspoon salt
1 teaspoon white sugar
1 cinnamon stick
1 teaspoon paprika
1 teaspoon coriander seeds
3 ½ cups water
1 tablespoon canola oil
1 onion, chopped
1 cup carrots, chopped into matchstick pieces
3 cloves garlic
½ cup raisins
½ cup slivered almonds

Steps:

  • Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
  • Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
  • Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
  • Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
  • Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
  • Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g

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Top Asked Questions

How to make Kabuli pulao at home?
Make a very Traditional, Authentic and Restaurant style Kabuli Pulao at Home and enjoy the same taste as 5-star restaurants. The most important thing for making the Kabuli palau is to choose the right type of rice. I used Sella Rice but a good quality of Basmati Rice can work so well too for this recipe.
What is Afghan pulao?
The very famous and superlicious Pulao, the Kabuli Palaw or simply Afghani Pulao is the specialty of Afghani Cuisine. This easy yet super delicious recipe is made with very simple ingredients with very tender and soft-cooked meat (preferably mutton, but I used beef in this recipe.
Is Kabuli pulao vegan?
In fact it’s almost vegan too, just soak the saffron in some water or non-dairy milk in place of regular milk and then this will be all vegan. The vegetarian kabuli pulao has 2 main ingredients – carrots and raisins. Kabuli pulao is not your ordinary dish, not something which you would make everyday.
What is the best cut of lamb for Kabuli pulao?
I used lamb shanks for my Kabuli Pulao, for the purpose of presentation. You can however use lamb shoulder or leg. In this case cut the meat in about 2″ / 5cm large chunks.

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