Afghani Pulao

 

Afghan cuisine is rich in flavors and often features a combination of aromatic spices, meats, grains, and vegetables. One popular Afghan dish is "Kabuli Pulao," a flavorful rice dish with meat and vegetables. Here's a recipe for Kabuli Pulao:

Ingredients:

- 2 cups of basmati rice

- 1 pound of lamb, beef, or chicken, cut into cubes

- 1 large onion, thinly sliced

- 2 carrots, peeled and grated

- half of cup of raisins- 1/4 cup of slivered almonds (optional)

- 4 cups of water or broth

- 1/4 cup of vegetable oil or ghee (clarified butter)

- 2 teaspoons of ground cumin

- 2 teaspoons of ground cardamom

- 1 teaspoon of ground cinnamon

- Salt and pepper to taste

- Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1.Rinse the basmati rice beneathneath bloodless water till the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

2. In a large pot or Dutch oven, heat the vegetable oil or ghee over medium-high heat. Add the sliced onions and cook until they turn golden brown and caramelized, stirring occasionally.

3. Remove half of the caramelized onions from the pot and set them aside for garnishing the dish later.

4. To the remaining onions in the pot, add the meat cubes and cook until they are browned on all sides. If using chicken, you can skip this step as chicken cooks faster.

5. Add the grated carrots, raisins, slivered almonds (if using), cumin, cardamom, cinnamon, salt, and pepper to the pot. Stir well to combine the ingredients and cook for a few minutes until the spices are fragrant.

6. Pour in the water or broth, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the meat and vegetables simmer until they are tender. This usually takes about 1 to 1 1/2 hours for lamb or beef, and around 30-40 minutes for chicken.

7. Once the meat and vegetables are tender, remove them from the pot and set them aside. Reserve the cooking liquid.

8. In a separate pot, bring water to a boil and cook the soaked and drained rice until it is about 70% cooked (al dente). Drain the rice.

9. Layer the partially cooked rice over the reserved meat and vegetable mixture in the pot. Use the back of a spoon to make holes in the rice to allow steam to escape.

10. Pour some of the reserved cooking liquid over the rice, just enough to cover it. Cover the pot with a tight-fitting lid and cook over low heat for about 30 minutes, or until the rice is fully cooked and tender.

11. To serve, fluff the rice with a fork and transfer it to a serving platter or individual plates. Garnish with the reserved caramelized onions and chopped cilantro or parsley.

Kabuli Pulao can be served as a complete meal on its own or accompanied by yogurt, salad, or a side of chutney. It's a delicious and aromatic dish that represents the flavors of Afghan cuisine. Enjoy!