Authentic Afghani Pulao Recipe – A Taste of Afghanistan (Ghazal's Kitchen)

IKabuli Pulao is a traditional Afghan dish made with basmati rice, tender meat (usually lamb or chicken), and a blend of cinnamon, cardamom, and cumin. It is often topped with caramelized onions, raisins, and nuts like almonds or pistachios, offering savory and sweet flavors. The dish is a popular and festive choice in Afghan cuisine. .Is dish ko Kabuli Pulao, Peshawari Pulao or Afghani Pulao bhi kaha jata hai. Ye Kabuli Pulao ki Asan recipe hai. Is video mn hm apko bataye gy Kabuli Pulao bnany ka Asan tariqa. #ghazalskitchen #food #cooking . .Chapters: 0:00-Intro 0:23-Rice Soaking 1:30-Beef Boiling 4:34- Carrots + Raisins Frying 5:38- Magical Part of Kabuli Pulao . . . . Here's a traditional Kabuli Pulao recipe, a flavorful and aromatic Afghan dish made with basmati rice, tender meat (usually lamb or chicken), and a mix of spices and dried fruits. Ingredients : **For the Rice**: 2 cups basmati rice 4 cups water 1-2 bay leaves 4-5 cardamom pods 1 cinnamon stick Salt to taste For the Meat : 500g lamb (or chicken), cut into pieces 1 large onion, chopped 3-4 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon ground cinnamon Salt and pepper to taste 3 tablespoons vegetable oil 1/2 cup water or broth (for cooking the meat) For the Garnish : 1/2 cup carrots, julienned 1/4 cup raisins 1/4 cup slivered almonds (optional) 1/4 cup pistachios (optional) 2 tablespoons ghee or butter --- Instructions: 1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain. In a large pot, bring 4 cups of water to a boil. Add salt, bay leaves, cardamom pods, and cinnamon stick. Add the soaked rice and cook on medium-high heat for about 8-10 minutes, or until the rice is 70-80% cooked (the grains should still be firm). Drain the rice and set aside. 2. Cook the Meat : In a large pan, heat the oil over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the minced garlic and cook for another minute until fragrant. Add the lamb (or chicken) pieces to the pan. Sear the meat on all sides until it gets a nice brown color. Sprinkle in the coriander, cumin, turmeric, cinnamon, salt, and pepper. Stir well to coat the meat with the spices. Pour in 1/2 cup of water or broth and cover. Let the meat cook on low heat for 30-40 minutes (or until tender). If using chicken, it will take less time (about 20-25 minutes). 3. Prepare the Garnish: In a small pan, melt the ghee or butter. Add the julienned carrots and sauté them until they are tender and lightly caramelized (about 5 minutes). Add the raisins, slivered almonds, and pistachios (if using). Stir and cook for another 2 minutes until everything is lightly toasted. 4. Assemble the Kabuli Pulao: In a large pot, layer the cooked rice over the cooked meat. Drizzle the ghee over the rice and carefully mix to combine. Cover the pot with a tight-fitting lid, and cook on low heat (preferably over a steaming setup) for about 15-20 minutes. This allows the rice to fully cook and absorb all the flavors from the meat and spices. 5. Serve: Once done, gently fluff the rice with a fork. Serve the Kabuli Pulao with the sautéed carrot-raisin garnish on top. --- Enjoy your delicious Kabuli Pulao! This dish pairs beautifully with a side of yogurt or a fresh salad. –––––––––––––––––––––––––––––– Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Music promoted by Copyright Free Music - Background Music For Videos 👉