History:

Kabuli Pulao is a classic Afghan dish that has a rich history dating back centuries. It is considered one of Afghanistan's national dishes and holds a special place in Afghan cuisine. The dish's name, "Kabuli Pulao," indicates its origin in Kabul, the capital city of Afghanistan.

Kabuli Pulao is believed to have been influenced by various cultures and invaders who passed through the region, including the Persians, Greeks, and Mughals. This fusion of culinary traditions has resulted in a flavorful and aromatic Rice dish that is loved by people both in Afghanistan and around the world.

The key ingredients in Kabuli Pulao are rice, lamb or chicken, aromatic spices, and garnishes like raisins, carrots, and almonds. The combination of savory and sweet flavors, along with the tender meat and fragrant rice, makes it a beloved dish for special occasions and celebrations in Afghanistan.

Recipe: Kabuli Pulao

Ingredients:

• 2 cups basmati rice
• 1 lb (450g) boneless lamb or chicken, cut into cubes
• 2 large carrots, julienned
• 1 large onion, thinly sliced
• 1/2 cup raisins
• 1/2 cup slivered almonds
• 4 cloves garlic, minced
• 2 Tsp Ground cumin
• 2 tsp ground coriander
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• Salt, to taste
• 4 cups water
• 1/4 cup vegetable oil
• Ghee (clarified butter) for frying (optional)

Instructions:

1. Prepare the Meat:

   • In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat.
   • Add the minced garlic and sliced onions. Sauté until the onions become translucent.
   • Add the cubed lamb or chicken and cook until it's browned on all sides.

2. Cook the Rice:

   • Wash the basmati rice thoroughly until the water runs clear.
   • In a separate pot, bring 4 cups of water to a boil and add the rice.
   • Cook the rice until it's 70% cooked (it should still have a bite to it). Drain and set aside.
     
     

3. Prepare the Spices:

   • In a small bowl, mix the ground cumin, coriander, cardamom, cloves, cinnamon, black pepper, and a pinch of salt.

4. Layering the Pulao:

   • In the same pot used for the meat, layer the partially cooked rice on top of the meat.
   • Sprinkle half of the spice mixture over the rice.

5. Cooking the Carrots:

   • In a separate pan, heat some ghee or oil and sauté the julienned carrots until they begin to caramelize. Remove from the heat.

6. Finishing Touches:

   • Scatter the caramelized carrots, raisins, and slivered almonds over the rice.
   • Sprinkle the remaining spice mixture over the top.
   • Drizzle the remaining vegetable oil over the whole dish.

7. Cooking on Low Heat:

   • Cover the pot with a tight-fitting lid and cook on low heat for about 30-40 minutes, or until the rice is fully cooked and has absorbed all the flavors.

8. Serve:

   • Gently fluff the Kabuli Pulao with a fork to mix the layers.
   • Serve hot as a main dish, garnished with additional almonds and raisins if desired.

Kabuli Pulao is a delightful blend of savory and sweet flavors, and it's often served at weddings, festive gatherings, and special occasions in Afghanistan. Enjoy this traditional Afghan dish with friends and family, and savor the rich history and flavors it embodies.