Afghani Pulao is also known as Kabuli Pulao. It is one of the most adored and notorious dishes of Afghan food. Rich in smell, delicate in flavour, and outwardly staggering, this is a rice-based delicacy that holds an unusual place at the dinner table. The great mix of gently spiced rice, delicate meat, and sweet components like caramelised carrots and raisins makes this pulao a one of a kind culinary experience that caters to all the senses.
Preparing Afghani Pulao at home allows you to appreciate the unforgettable taste of Afghan cuisine without actually stepping out from the comfort of your kitchen. The method could appear expand to people, but with this simple step-by-step guide, anyone can master this the Afghani Pulao recipe. Each step in its arrangement is extremely important from cooking the rice to achieving the correct texture and balance of flavours. Only then, you will be able to achieve the authentic recipe.
The mystery behind Afghani Pulao lies in its slow-cooked strategy and the layering of flavours. The rice is ordinarily cooked in a meat broth, which fills it up with savoury notes. Once the rice is cooked and fragrant, it is layered with spiced meat and topped with bits of caramelised carrots and raisins that gives the correct touch of sweetness.
This dish is more than just food. It feels like a celebration on a plate. Usually served at weddings, family gatherings, and special occasions, Afghani Pulao may be a image of the cultural richness and social pride. With dedication and consideration to detail, anyone will be able recreate this recipe easily with its actual charm.
This cooking guide focuses on the making this recipe simpler and guarantees that the end product will be incredible. From prepping the meat to assembling the dish, you will feel confident in each and every step. Uncover the warmth, flavour, and blend of Afghani cuisine in this timeless classic.
Ingredients
- 2 Cup Basmati Rice (soaked for 30 minutes)
- 500 Gram Mutton or Chicken
- 1 Piece Onion
- 1 Piece Carrot
- 4 Tablespoon Raisins
- 3 Piece Green Cardamoms
- 4 Piece Cloves
- 1 Piece Cinnamon Stick
- 1 Teaspoon Cumin Seeds
- 0.5 Teaspoon Black Peppercorns
- 1 Teaspoon Garam Masala
- 4 Tablespoon Oil or Ghee
- 4 Cup Water
- 1 Pinch Saffron
- 1 Tablespoon Sugar
- Salt
Cooking Instructions
Take a pot and heat oil in it. Then, add onions and wait for them to turn golden brown. Then, add meat, water, and salt. Simmer it and let the meat cook.
Take a pan and heat oil in it. Add in sugar and carrots and saute them. Then add raisins and saute for a few more minutes. Once done, set them aside.
Once the meat is cooked, strain the broth. Boil it and add the soaked rice. Cook it and then strain any excess broth left.
Take a large pot and layer rice, meat, and repeat. Top it with the caramelised carrots and raisins. Drizzle little saffron water from the top.
Cover the pot tightly and cook on low heat for about 20 minutes. This will meld all the flavours properly.
Once done, gently fluff the rice and serve it warm. You can serve chutney, raita, and salad with your dish.
Summary
Step-By-Step Guide For Traditional Afghani Pulao At Home
Prepare the authentic Afghani Pulao at home following a few easy steps. This pulao is a blend of rice, spices, and meat, which makes it ideal for festive meals and family gatherings.
Source : Canva
Ingredients
- 2 Cup Basmati Rice (soaked for 30 minutes)
- 500 Gram Mutton or Chicken
- 1 Piece Onion
- 1 Piece Carrot
- 4 Tablespoon Raisins
- 3 Piece Green Cardamoms
- 4 Piece Cloves
- 1 Piece Cinnamon Stick
- 1 Teaspoon Cumin Seeds
- 0.5 Teaspoon Black Peppercorns
- 1 Teaspoon Garam Masala
- 4 Tablespoon Oil or Ghee
- 4 Cup Water
- 1 Pinch Saffron
- 1 Tablespoon Sugar
- Salt
Main Procedure
Take a pot and heat oil in it. Then, add onions and wait for them to turn golden brown. Then, add meat, water, and salt. Simmer it and let the meat cook.
Take a pan and heat oil in it. Add in sugar and carrots and saute them. Then add raisins and saute for a few more minutes. Once done, set them aside.
Once the meat is cooked, strain the broth. Boil it and add the soaked rice. Cook it and then strain any excess broth left.
Take a large pot and layer rice, meat, and repeat. Top it with the caramelised carrots and raisins. Drizzle little saffron water from the top.
Cover the pot tightly and cook on low heat for about 20 minutes. This will meld all the flavours properly.
Once done, gently fluff the rice and serve it warm. You can serve chutney, raita, and salad with your dish.
