KABULI PULAO (SPICED LAMB PILAF)
Kabuli Pulao, or Spiced Lamb Pilaf, is a common dish in Afghanistan. It is often made to celebrate big occasions such as weddings.
Provided by The Foreign Fork
Categories Main Course
Time 2h20m
Number Of Ingredients 13
Steps:
- Heat 2 tbps ghee or olive oil in a deep, heavy-based saucepan.
- Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
- Add 1 lb 2 oz cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (1/2 tsp garam masala, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp freshly ground black pepper) and 1 tsp of salt.
- Stir over heat for 1 minute, add 1 1/2 cups water, then return onion to the pan. Cover and simmer for one hour.
- While the meat is cooking, add 1/4 cup ghee to a frying pan and lightly brown/toast 1/3 cup sliced almonds. Remove from pan, leaving ghee behind.
- Add 1 1/2 cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
- Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp granulated sugar and set aside.
- Wash and strain rice. Bring 6 cups water(1.5 litres, 51 oz) to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
- Remove the cooked lamb and 1/2 cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.
- Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
- Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
- Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 82 g, Protein 8 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 1205 mg, Fiber 5 g, Sugar 9 g, Calories 453 kcal, UnsaturatedFat 5 g
AFGHANI KABLI PULAO
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
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
CHICKEN KABULI PULAO (AFGHANISTAN)
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
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!
AFGHAN MARINATED LAMB (FOR KABULI PULAO)
Make and share this Afghan Marinated Lamb (For Kabuli Pulao) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash and pat the meat dry. Season generously with salt and pepper.
- Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
- Add the garlic and the saffron and stir to combine flavors.
- Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
- Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
- Remove the lamb and set aside in a bowl.
- Reserve the stock.
Nutrition Facts : Calories 18.7, Fat 0.1, Sodium 1.9, Carbohydrate 4.3, Fiber 0.7, Sugar 1.8, Protein 0.6
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