Kabuli Pulao Recipe

 Kabuli Pulao is a delicious and aromatic Afghan rice dish that's typically made with lamb or chicken and seasoned with a variety of spices. Here's a traditional recipe for Kabuli Pulao:

Ingredients:

• 2 cups basmati rice
• 500g lamb or chicken, cut into cubes (you can use bone-in pieces for more flavor)
• 1 large onion, thinly sliced
• 1/2 cup vegetable oil or ghee
• 1/2 cup raisins
• 1/2 cup slivered almonds
• 1/2 cup shredded carrots
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• Salt to taste
• Water for cooking rice
• Saffron threads (optional, for coloring)

Instructions:

1. Prepare the Meat:

   • In a large pot or Dutch oven, heat some oil or ghee over medium-high heat.
   • Add the sliced onions and sauté until golden brown and caramelized. Remove half of the onions and set aside for later use.
   • To the remaining onions in the pot, add the cubed lamb or chicken. Season with salt, pepper, and the ground spices (cardamom, cinnamon, cloves). Cook until the meat is browned on all sides.

2. Cook the Rice:

   • While the meat is cooking, rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch.
   • In a separate pot, bring water to a boil (you'll need about 4 cups of water for 2 cups of rice). Add salt to the water.
   • Add the rinsed rice to the boiling water and cook until it's about 70-80% done (parboiled). The grains should still have a slight bite to them. Drain the rice and set aside.

3. Layering and Cooking:

   • In the pot with the cooked meat and onions, layer half of the parboiled rice over the meat.
   • Sprinkle half of the shredded carrots, raisins, and almonds over the rice layer.
   • Repeat with another layer of rice, followed by the remaining carrots, raisins, and almonds.
   • If using saffron, dissolve a pinch of saffron threads in a few tablespoons of hot water and drizzle it over the top layer of rice. This adds both color and flavor.
   • Cover the pot with a tight-fitting lid. Reduce the heat to low and let the pulao cook for about 20-25 minutes, or until the rice is fully cooked and fluffy.

4. Serve:

   • Once cooked, gently fluff the rice with a fork, incorporating the meat and garnishes from the bottom layers.
   • Serve the Kabuli Pulao hot, garnished with the reserved caramelized onions on top.

Tips:

• You can adjust the spices and seasoning according to your preference.
• Some variations include adding chickpeas or lentils to the pulao for added texture and protein.
• Kabuli Pulao pairs well with a side of yogurt or a fresh salad.