Kabuli Pulao

Kabuli Pulao or Afghani Pulao (Rice Pilaf with Meat, Nuts & Carrots)

 

By Kitchen Queen

Kabuli Pulao or Afghani Pulao is a savory Central Asian dish that has many variations. It is often prepared with cauliflower, cabbage, carrots and various kinds of nuts. Traditionally cooked with large pieces of lamb, Kabuli Pulao is equally delicious when made with beef. There is even a vegetarian version that substitutes meat with stew-style vegetables. This is a healthy and hearty dish that works just as well in the summers as in winters. The combination of textures, colors and nutritional value make this a popular dish that can be had as a complete meal. Ingredients Lamb or Beef – 2½ lbs, large pieces Beef/Lamb broth – 1 cup Basmati rice – 2½ cups Onion – 1 large, diced Garam Masala (spice blend: ground peppercorns, cloves, cinnamon, cardamom) – 1 tsp Saffron – ½ tsp Cumin powder – ½ tbsp Salt – 1 tsp Brown sugar – 1 tsp, optional Carrots – 2, julienned (sliced) thin vertical slices Yellow raisins – 1 cup Almonds – ½ cup, blanched Pistachios – ½ cup, blanched Cooking oil – ½ cup Water – 2 cups Preparation Soak rice in water in a bowl and keep aside. Heat half of the oil in a heavy large skillet and fry onions until golden brown. Add meat pieces to the fried onion and cook until light brown on both sides. Add salt, garam masala and saffron and fry the meat until the oil separates and rises to the top. Add water and bring to a boil. Lower the heat and simmer covered until meat is tender. Add more water if required. In a separate pan, sauté carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside. When meat is cooked, remove it from the remaining water/stock with a slotted spoon and set aside. Add rice and salt to the stock, add broth and cook until the liquid comes to a boil. Lower the heat and cook covered until rice is done and dry (about 15-20 minutes). Alternatively, once the water dries up to about 70% of its original quantity, the pan may be placed in a preheated oven at 300 degrees Fahrenheit for 15-20 minutes. When ready to serve, transfer the rice to an oven-safe serving plate, top with meat in the center surrounded by carrots on all sides, sprinkle with raisins and nuts and heat in the the oven at 300 degrees Fahrenheit for 5 minutes. Serve hot with salad and chutney. Cooking Time: 45 minutes Serves: 5