Kabuli Pulao | Qabili Palau
Afghanistan's national dish: basmati rice slow-cooked in a spiced lamb broth, topped with caramelized carrots, raisins, and toasted almonds. A celebration dish that balances savoury and sweet in every bite.
Servings: 3 people
Calories: 581kcal
Equipment
- 1 Pressure cooker
- 1 thick and flat-bottomed pot with a lid
Ingredients
For Almonds, Carrots and Raisins Toppings
- 3 to 4 tablespoon cooking oil
- ¼ cup almonds blanched, peeled and sliced
- 2 large carrot chopped into thin batons
- ⅓ cup black raisins
- 1 tablespoon sugar
For Broth
- 1 tablespoon cooking oil if required
- 2 black cardamom
- 1 teaspoon cloves
- 1 inch cinnamon stick
- 2 medium-sized red onions diced finely
- 500 grams mutton or lamb with bone
- 1 teaspoon cumin powder
- ¾ teaspoon cardamom powder
- 1 teaspoon black pepper powder
- 1 cup water
- salt to taste
To Par-boil the Rice
- 1¼ cup basmati rice rinsed and soaked for 10 mins
- 5 cups water
- 1 green cardamom
- 2 cloves
- 1 inch cinnamon stick
- salt to taste
Instructions
Prepare the Almonds, Carrots and Raisins
- Heat oil in a pressure cooker or pot in which you would want to cook the meat.3 to 4 tbsp cooking oil
- Fry the sliced almonds until golden brown and remove using a slotted spoon and keep them aside.¼ cup almonds
- Add the carrot batons and sauté until wilted and darkens in colour. Stir in the raisins and saute until they are all plumped up. You may sprinkle sugar to caramelize them. Remove the carrot and raisins with the slotted spoon and keep them aside2 large carrot, ⅓ cup black raisins, 1 tablespoon sugar
Prepare the Meat Broth
- Heat more oil; sauté whole spices and onions until almost browned.1 tbsp cooking oil, 2 black cardamom, 1 tsp cloves, 2 medium-sized red onions, 1 inch cinnamon stick
- Add the meat pieces and sear them until browned.500 grams mutton or lamb
- Add the spices and salt and cook until all the moisture is released and almost dried.1 teaspoon cumin powder, ¾ teaspoon cardamom powder, 1 teaspoon black pepper powder, salt to taste
- Add a cup of water and pressure cook for 15 to 20 mins on low to medium flame or until the meat is cooked through.1 cup water
- Use a slotted spoon and remove the cooked meat pieces and keep them aside.
- Keep the broth with all the onions aside for later use.
Prepare the Afghani Rice
- Take the deep pot in which you plan to assemble the rice and add a lot of water, whole spices and salt.5 cups water, 1 green cardamom, 2 cloves, 1 inch cinnamon stick, salt to taste
- Keep the flame on high and bring the water to a full boil.
- Add the drained rice carefully and continue on a high flame to bring back the water to a full boil.1¼ cup basmati rice
- Stir and boil until the rice is half cooked or doubled in size. (approx 2 to 3 mins)
- Drain the rice into a colander and put the parboiled rice back into the pot.
- Reduce the flame to the lowest and slide a flat pan (heat diffuser) under the pot.
- Carefully fold in the meat broth using a rubber spatula so that all of the rice is coated.
- Place the meat pieces on one side and add the carrot raisins on another side.
- Cover the pot with foil or a clean cloth and then cover with the pot lid. Cook for 20 to 25 minutes.
Serve
- Open the pot and remove the meat pieces and the carrot raisins mix and keep them aside separately.
- Add the rice to a serving plate and top with the meat and more rice.
- Garnish with the prepared carrots and raisins and fried almonds.
- Serve this delicious Afghani Pulao with yoghurt and salad.
Notes
You can increase the rice up to 2 cups with the same amount of meat.
You can replace the ground and whole spices in the recipe with your own char masala.
Nutrition
Calories: 581kcal | Carbohydrates: 54g | Protein: 22g | Fat: 31g
