How to make Kabuli Pulao
Types of Pulao
About Kabuli Pulao
As the name implies, Kabuli Pulao is an exceedingly tasty meal from Afghanistan. The national meal of Afghanistan is a light and flavorful rice dish with lamb, other meat, or chicken that is garnished with carrots and raisins. Tajikistan and Uzbekistan both enjoy its popularity. Qabeli Palaw, Qabeli Pulao, and Qabuli Palau are further spelling variations. It is known as Qabeli Polo in Persian.How to make Kabuli Pulao complete recipe given below;
- Prep: 30 min
- Cook: 2h 30min
- Total: 3h
Ingredients (serving 4)
- 340g / 2 cups basmati rice
- 2 cups/470 milliliters of recently boiled water
- 2 lamb shanks, shoulders, or legs (1.9 pounds/850 grams)
- 3 carrots (200g, 7oz)
- 50g / 1.8 ounce raisins
- 1 onion
- 4 garlic cloves
- 3 tbsp. sesame oil
- 3 tablespoons of vegetable oil
- 1 1/2 tbsp. of butter
- 1-tablespoon tomato paste
- 3 teaspoons cumin powder
- 3 teaspoons of sugar
- Cardamom powder, 1 teaspoon
- 1/tsp of turmeric
- Black pepper, 1/2 teaspoon
- 1 tbsp plus 1/2 tsp of salt
- 1/8 teaspoon saffron
- 2 cubes of ice (from blooming the saffron)
- as a garnish, 1 tablespoon slivered pistachios (optional)
Process for Kabuli Pulao
1. preparing the ingredients
- Put two ice cubes in a glass. Over the ice, sprinkle some saffron. The ice should dissolve. In the water, the saffron will dissolve. You may also dissolve it in a few tablespoons of recently boiling water.
- Slice, then half, the onion once it has been cleaned.
- Slice the garlic cloves after peeling them.
- Carrots should be peeled and cut into julienne strips.
- Raisins should be rinsed and then placed aside to dry.
2. Cook the meat
- To make my Kabuli Pulao seem more appealing, I utilized lamb shanks. But you may also use lamb leg or shoulder. In this instance, chop the meat into approximately 2′′/ 5cm-wide portions.
- The lamb shanks (or cubes) should be fried in 3 tbsp of sesame oil for about 10 minutes, or until golden brown on both sides.
- In the same oil, gently cook the onions after removing the meat from the pan. Add the garlic after the first five minutes and continue frying for an additional five minutes.
- After that, combine the tomato paste with the onions and season with salt, black pepper, turmeric, and 1 teaspoon of cumin. All ingredients should be thoroughly combined. After 5 minutes of gentle frying, add 2 cups (470 ml) of recently boiled water.
- Return the meat to the pan after giving the mixture a thorough toss. For 1 hour and 45 minutes, simmer it over low heat with the lid on. Turn your entire lamb shanks occasionally if you’re using them.
- Add half of the saffron water after cooking for approximately one hour.
3. Cook the carrots.
- In a small pan, melt the butter. For approximately five minutes, add the carrots and gently stir-fry them over low heat. After that, cover them with sugar and secure the lid. For ten minutes or so, let them caramelize.
- Carrots should be taken out of the pan. For a few minutes, gently cook the raisins in the same pan while turning often. Both should be saved for later.
4. Reverse-boil the rice
- 15 minutes before the meat is finished cooking, begin making the rice.
- Moving the rice about in a basin of water, emptying it, adding fresh water, and repeating this procedure four or five times is how you wash rice.
- In a big pan, heat up at least 5 cups (1.2 liters) of water. Let 1 tablespoon of salt dissolve after adding it.
- When the water is boiling, add the rice and give it a quick swirl to prevent sticking.
- Fish out a rice corn and either bite through it or cut it after around 3 minutes have passed. The rice is pre-cooked if it is mushy on the exterior but still firm on the inside.
- Depending on the rice you’re using, this may take up to 10 minutes. I’m using Tilda basmati rice, which cooks to this point in about 3 minutes.
- Place the rice in a colander and thoroughly rinse it under cold water. This will halt the cooking process and remove any extra salt.
5. Complete the sauce
- Remove the cooked meat from the pan after it is finished. Now the sauce must be properly reduced. To remove the onion and garlic, drain the sauce through a strainer. Now that the sauce contains all of their deliciousness, you may throw them away.
6. Layer the rice.
- Similar to Persian Loobia Polo, the rice is typically covered with sauce, carrots, raisins, meat, and spices. For the presentation, I wanted to keep my lamb shanks intact, so I went a different route and merely stacked the rice with the spices, carrots, and raisins. I then served the sauce and the meat separately. The more conventional strategy is described below.
- Reserve a few of the raisins and carrots for garnish. When it’s time to finish cooking the rice, add 3 tbsp of vegetable oil and 2 tbsp of boiling water to the pan.
- Now fill the pan with just enough rice to cover the bottom. After that, include a little sauce, some meat, carrots, and raisins, and top with a bit of the leftover cumin and cardamom powder. Till all the components have been consumed, repeat these actions. If you want to use this approach, you can finally cover the rice with the leftover saffron water.
- Use a wooden spoon to make three holes in the rice. The pan is heated at a medium temperature.A spotless kitchen towel is used to line the lid. Put the cover on as soon as the rice begins to steam.
- Allow the Kabuli Pulao to steam for 45 minutes at a low temperature.
7. Serving Kabuli Pulao
- To make the tadig, the crispy rice from the pan’s bottom, easier to remove, submerge the pan’s bottom in a sink filled with a little cold water.
- If you served the shanks whole as I suggested, you may now combine a tiny amount of the leftover rice with the saffron water to make a garnish for your meal.
- Use a big platter to serve your Kabuli Pulao. If desired, garnish with the carrots, raisins, and slivered pistachios that you previously set aside.
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