kabuli-pulao
Next Dish: Basler Läckerli
Kabuli Pulao is a traditional Afghan dish made of steamed rice mixed with raisins, carrots, and lamb. Named after the city of Kabul, it is considered the national dish of Afghanistan. The dish is characterized by its sweet and savory flavor profile, which is achieved by caramelizing the carrots and raisins. The inclusion of lamb adds a rich, hearty component to the dish, though variations may use chicken or beef.
Recipe
Ingredients:
3 cups of Basmati rice
1 kg of lamb or beef, cut into chunks
2 large onions, finely chopped
3 cloves of garlic, minced
1/4 cup vegetable oil
2 large carrots, peeled and julienned
1 cup of raisins
1/2 cup of slivered almonds
1 teaspoon of ground cardamom
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
Salt and pepper to taste
4 cups of water
1/2 cup of sugar
Instructions:
Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes.
In a large pot, heat the oil over medium heat. Add the onions and garlic and sauté until they are golden brown.
Add the meat to the pot and cook until browned on all sides. Season with salt, pepper, cardamom, cinnamon, and cumin.
Add the water to the pot and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours, or until the meat is tender.
While the meat is cooking, in a separate pan, sauté the carrots, raisins, and almonds in a little bit of oil until the carrots are tender and the raisins are plump. Set aside.
Once the meat is cooked, drain the rice and add it to the pot. Stir well to combine with the meat and spices.
Cover the pot and cook on low heat for about 20-30 minutes, or until the rice is fully cooked and has absorbed all the water.
In a small saucepan, melt the sugar over medium heat until it caramelizes. Be careful not to burn it. Pour the caramelized sugar over the rice and stir to combine.
To serve, plate the rice and meat mixture, then top with the sautéed carrots, raisins, and almonds.