Afghani Kabuli Pulao Recipe - National Dish of Afghanistan
Recipe Information
Kabuli Pulao
Cultural Context
Kabuli Pulao is a traditional Afghan dish that showcases the rich culinary heritage of Afghanistan. It is often served at special occasions and gatherings, symbolizing hospitality and celebration. The dish combines aromatic basmati rice with tender meat, sweet carrots, and raisins, reflecting the diverse influences of Afghan cuisine, which includes Persian, Indian, and Central Asian elements.
lamb
🥗Healthier: chicken
💰Cheaper: beef
Chicken is lower in fat and calories, while beef can be more budget-friendly.
basmati rice
🥗Healthier: brown rice
💰Cheaper: white rice
Brown rice is more nutritious, while white rice is often less expensive.
Slice 3 large onions and set aside.
Julienne 3-4 large carrots.
In a large pot, heat sesame oil (or ghee) and lightly fry the sliced onions until they are soft but not browned.
Add 1.5 kg of lamb to the pot with the onions and cook until browned.
Add 2 tablespoons of salt and 2 tablespoons of cumin to the lamb and onions, stirring well.
Pour in 1.5 liters of hot water to the pot and bring to a simmer.
Cover the pot and cook the lamb for about 1 hour until tender.
After the lamb is tender, add 1 kg of soaked basmati rice to the pot with the lamb and cooking liquid.
Cover the pot and let the rice cook until fluffy.
Cooking Techniques
Equipment Needed
Spice Level:
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