Afghani Kabli Pulao is a traditional Afghan dish made with basmati rice, tender meat, and a variety of spices. It is garnished with raisins and slivered almonds, making it a visually appealing and flavorful main course.
Preparation time
1h
Cooking time
1h 39min
Ingredients
6 Servings
- 500 grams basmati rice
- 1 teaspoon black pepper
- 6 cardamom pods
- 2 carrots
- 50 ml cooking oil
- 2 teaspoons cumin seeds
- 4 cloves garlic
- 500 grams meat (lamb or beef)
- 1 onion
- 100 grams raisins
- 1 teaspoon salt
- 100 grams slivered almonds
Directions
Step 1
Rinse the basmati rice until the water runs clear, then soak it in water for 30 minutes.
Step 2
Heat 25 ml of oil in a large pot, add the chopped onion and sauté until golden brown.
Step 3
Add garlic and cumin seeds to the pot and cook for another minute.
Step 4
Add the meat and cook until browned on all sides.
Step 5
Add salt, black pepper, and cardamom pods to the pot, then add enough water to cover the meat. Simmer until the meat is tender.
Step 6
In a separate pan, heat the remaining oil and sauté the carrots until they are soft. Add the raisins and slivered almonds, and cook for another 2 minutes.
Step 7
Drain the soaked rice and add it to the pot with the meat. Add additional water if necessary to ensure the rice is fully covered. Cook until the rice is tender.
Step 8
Once the rice is cooked, gently stir in the carrot, raisin, and almond mixture. Cover and let it steam on low heat for 10 minutes.
Step 9
Serve the Kabli Pulao hot, garnished with additional slivered almonds if desired.