Kabuli Pulao
Kabuli rice is an Afghan rice dish with meat and spices. It relies on sautéing the onions and meat, then boiling them with cardamom, cinnamon, bay leaves, and yellow and black loomi (dried limes). The rice, carrots, and raisins are then fried and cooked in the broth until done, then garnished with the meat; pine nuts or almonds may be added.
A rice pilaf from Afghan cooking, typically made with rice and savory seasonings.
Like a spiced rice pilaf.
Ingredients
- Lamb meat
- 5 (600 g) Onions
- Raisins
- Dried apricots
- 5 pieces, cut Carrots
- 1 tablespoon Coarse cumin
- 1 tablespoon 7-spice blend
- Salt
- 1/2 teaspoon Pepper
- Turmeric
- Cardamom
- Cinnamon
- Bay leaves
- Black pepper
- Cloves
- Ginger
- 5 cups (1 kg) Rice
- Yellow and black loomi (dried limes)
- Vegetable oil
- Animal ghee
- a little Pine nuts
- a little Almonds
Instructions
- In a pot over the heat, fry the onions in vegetable oil with salt and 1/2 teaspoon of pepper until softened.
- In the same pot, add the lamb pieces and sauté with the onions until browned on the outside.
- In the same pot, add the yellow and black loomi, then add boiling hot water to cook the meat.
- In a pressure cooker, cook the meat for 35 minutes.
- In a frying pan over the heat, fry the carrots in vegetable oil with a pinch of salt and a pinch of spices until softened but not too tender.
- In the same pan, add the raisins and fry until they swell and become like grapes again.
- In a bowl, strain the meat broth to remove the bay leaves and ginger, reserving the onions and cardamom strained from the broth.
- In a bowl, mash the onions strained from the meat broth, then reuse them with the broth.
- In a pot over the heat, measure 1 1/4 cups of meat broth for each cup of rice.
- In a pot over the heat, fry the rice in vegetable oil and the remaining oil used to fry the carrots and raisins until coated.
- In the same pot, add the animal ghee and stir the rice with it.
- In the same pot, add the measured meat broth with salt, coarse cumin, and turmeric.
- In the same pot, cover the rice over high heat until the water dries up.
- In the same pot, reduce the heat to very low, then add the reserved carrots and raisins for garnish.
- In the same pot, cover the rice with aluminum foil or parchment paper to trap the steam.
- In the same pot, leave the rice for about 12 more minutes until fully cooked.
- In the serving pot, turn the rice over once, then transfer it to the serving platter.
- On the serving platter, arrange the meat over the rice, then garnish with pine nuts or almonds if available.