Kabuli pulao is the national dish of Afghanistan. It is a hearty and flavorful rice dish made with lamb, carrots, and raisins. Kabuli pulao is often served at special occasions, such as weddings and holidays.
The key to making a great Kabuli pulao is to use high-quality ingredients. The lamb should be well-seasoned and tender, and the carrots should be cooked until they are soft and sweet. The raisins add a touch of sweetness and complexity.
Yield: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients:
1 pound boneless, skinless lamb shoulder, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 cup vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
1 cup basmati rice
1/2 cup raisins
1/2 cup chicken broth
Instructions:
In a large bowl, combine the lamb, salt, pepper, cumin, coriander, and turmeric. Mix well.
Heat the oil in a large pot over medium heat. Add the lamb and cook until browned on all sides.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the carrots and cook for 2 minutes more.
Stir in the rice and raisins.
Add the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
Tips:
For a richer flavor, you can use bone-in, skin-on lamb.
If you don't have cilantro, you can use parsley instead.
You can also add other vegetables to Kabuli Pulao, such as carrots, celery, or peas.
Kabuli pulao is a delicious and satisfying dish that is perfect for a cold winter day. It is also a great way to introduce your friends and family to Afghan cuisine. You won't be disappointed! Kabuli pulao is so flavorful that it will make your mouth water!
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