COPPER🇦🇫 Afghanistan
Kabuli pulao recipe
Savor the rich flavors of this Afghan rice dish!
Ingredients
- 300 g basmati rice
- 400 g lamb
- 200 g carrots
- 1 unit onion
- 100 g raisins
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 3 tbsp oil
- 600 ml water
How to make Kabuli pulao
- Rinse 500 g of basmati rice under cold running water until it runs clear, then soak for 30 minutes to soften.
- In a pot, heat 3 tablespoons of oil over medium heat, then sauté 1 chopped onion for about 5 minutes until golden.
- Add 600 g of lamb pieces to the pot and cook, stirring frequently, until browned on all sides for about 7-10 minutes.
- Stir in 1 teaspoon of cumin, mixing well with the lamb, and then pour in 1 liter of water.
- Bring the mixture to a boil, then add the soaked basmati rice, stir gently, and cover the pot.
- Cook on low heat for 20 minutes until the rice absorbs the water completely and becomes fluffy.
- In a separate skillet, heat a little oil over medium heat and sauté 2 grated carrots and 100 g of raisins until softened for about 5 minutes.
- Remove the pot from heat and let the kabuli pulao sit covered for 10 minutes to steam before fluffing with a fork.
- Serve the fluffy rice topped with the browned lamb and the sautéed carrot-raisin mixture as a garnish.
What is Kabuli pulao?
Kabuli pulao is a traditional dish from Afghanistan. It takes about 90 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
Copper documents Afghanistan alongside 194 other countries. Throw a dart at the world map and let it decide what you cook tonight.