Kabuli pulao

 Kabuli pulao

📝 Ingredients

For the Meat:

• 1.5 lbs (approximately 700 grams) lamb or mutton, cut into chunks

• 2 tablespoons sesame oil or vegetable oil

• 2 sliced onions

• 4 cloves garlic, chopped

• 2 teaspoons cumin seeds

• Salt to taste

• 3 cups water

For the Rice:

• 3 cups basmati rice, rinsed until water runs clear and soaked for at least 30 minutes

• Salt to taste

For the Topping:

• 350 grams julienned carrots

• 250 grams raisins

• 2 tablespoons sugar

• ¼ cup vegetable oil

• Optional: slivered almonds or pistachios for garnish

For the Spice Blend (Char Masala):

• 2 teaspoons cumin seeds

• 1 teaspoon black cardamom seeds

• 1 teaspoon cinnamon powder

• ½ teaspoon cloves

• ½ teaspoon black pepper

• Grind all spices together to make the char masala.

For the Sugar Syrup:

• 2 tablespoons sugar

• ¼ cup water

• 1 tablespoon oil

👩‍🍳 Instructions

1. Cook the Meat:

   • In a large pot, heat the sesame or vegetable oil over medium heat.

   • Add the sliced onions and cook until golden brown.

   • Add the chopped garlic and cumin seeds; sauté for about 30 seconds.

   • Add the lamb or mutton chunks and salt to taste. Cook until the meat is browned on all sides.

   • Pour in 3 cups of water, bring to a boil, then reduce heat to low, cover, and simmer until the meat is tender (approximately 1 hour).

2. Prepare the Topping:

   • In a separate pan, heat a small amount of oil over medium heat.

   • Add the julienned carrots and sauté until they begin to soften.

   • Add the raisins and sugar; continue to cook until the carrots are tender and the raisins are plump. Set aside.

3. Parboil the Rice:

   • In a large pot, bring water to a boil and add salt.

   • Drain the soaked rice and add it to the boiling water.

   • Cook the rice until it's about 70% cooked (it should still have a slight bite). Drain and set aside.

4. Prepare the Sugar Syrup:

   • In a small saucepan, heat the oil over medium heat.

   • Add the sugar and cook until it melts and turns a deep amber color.

   • Carefully add the water (it may splatter) and stir to combine. Set aside.

5. Assemble the Pulao:

   • In a large pot, layer half of the parboiled rice.

   • Place the cooked meat over the rice.

   • Sprinkle some of the char masala over the meat.

   • Add the remaining rice on top.

   • Drizzle the sugar syrup over the rice.

   • Make a few holes in the rice with the handle of a spoon to allow steam to escape.

   • Place the carrot and raisin mixture on top.

   • Cover the pot with a tight-fitting lid and cook over low heat for about 20-25 minutes to allow the flavors to meld and the rice to finish cooking.

6. Serve:

• Gently fluff the rice and transfer the Kabuli Pulao to a serving platter.

• Garnish with slivered almonds or pistachios if desired.

• Serve hot, accompanied by a side of yogurt or a fresh salad.

Conclution 

Kabuli Pulao, also known as Qabeli Palaw, is more than just a meal—it's a culinary emblem of Afghanistan's rich heritage. This aromatic dish masterfully balances savory and sweet flavors, combining tender meat with fragrant rice, and is adorned with caramelized carrots, raisins, and nuts. Its origins trace back to the affluent families of Kabul, where it was considered a luxurious delicacy. Over time, as its popularity grew, it became a staple across Afghan households, symbolizing hospitality and celebration. Today, Kabuli Pulao stands as a testament to Afghanistan's culinary artistry, cherished both within the country and by food enthusiasts around the world.