A rich traditional dish from Afghanistan
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Afghani Kabuli Pulao originated in Afghanistan and is its national food. It is a popular dish that can be served for daily lunch as well as for special occasions.
Ingredients
Garam Masala
1 tbsp Cumin Seeds
8 Back Cardamoms
8 Green Cardamoms
6 Cloves
1 tbsp Black Pepper
Dish
3 tbsp Ghee
2 tbsp Garlic Paste
200ml of Oil
3 tbsp Golden Raisins
Garam Masala Powder
1.5 tbsp Salt
1 Cup Fried Onions
2 tbsp Almond
2 tbsp Sugar
500 grams of Carrots
600 grams Leg of Lamb
Instructions
Preparing the Rice
First, let’ was our three cups of rice making sure that any unwanted items in the rice are removed and that the rice becomes a nice clean white colour.
Let’s soften the rice now by place it in a bowl and add a litre of boiling water. After adding the water, make sure to give the bowl a good mix. Let’s cover the bowl and leave it for about three hours.
Preparing the Garam Masala
Let’s take our Garam Masala ingredients and place them into a blender. Blend the entire ingredients until it becomes a fine powder.
Place the powder in a small bowl for later.
Preparing the Almonds
Place a cooking pan on the hub and add the Ghee, Golden Raisins and Almonds. Also, add in the sugar and give the entire pan a good mix until the almonds turn a golden brown colour. Once done, plate the almonds.
Preparing the Carrots
In the same pan, add some Ghee followed by the Carrots. Make sure to give the pan a good mix. Once the Carrots look shiny and crisp, we can plate the Carrots for later.
Cooking the Meat
Place a big pot on the hob and add in the fried onions. Next, add in the meat and give it a good mix. Next, add in the garlic paste and again give it a mix.
Now, let’s add in the salt and again follow this up with a good mix. Now let’s add 1 tbsp of Garam Masala powder and give the pot a mix.
We can also add 2 cups of water to stop the meat from burning. Also, add the sugar and again give the pot a good mix.
We will now close the lid or 10 minutes on a medium flame. After 10 minutes, remove the lid and let’s check on the meat. The meat should be cooked at about 75%. Close the lid again for a further 5 minutes. After 5 minutes, add 2 cups of water, mix the pot and then close the lid for 10 minutes.
After 10 minutes, remove the lid and the meat should now be cooked.
Adding the Carrots, Almonds and Rice
To the pot, add in the Carrots, Almonds and Raisings. Now let’s add in the Rice from earlier followed by about 500 millilitres of water and another mix. Check the pot and the Rice should now be fully cooked also.
We can now add in the Garam Masal and then cover the pot with foil to keep the heat in and allow the entire dish to steam cook.
Almost Finished
Let’s close the lid for about 30 minutes on a low flame.
After 30 minutes, remove the lid and check on the meat. It should feel very soft. The rice should also feel soft, warm and should not be sticky.
Your Pulao is now ready to serve.
Benefits
Meat provides iron and is the main source of vitamin B12
Meat is a great source of protein
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Visit My YouTube Channel: Ronys Restaurants
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