Best Afghan Kabuli Pulao Recipes

AFGHAN KABULI PULAO

Steps:

• Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
• Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
• Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
• Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
• Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
• Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
• With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
• Now, top the rice with the carrot mixture and the prepared lamb.
• Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
• To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.

AFGHAN MARINATED LAMB (FOR KABULI PULAO)

Steps:

• Wash and pat the meat dry. Season generously with salt and pepper.
• Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
• Add the garlic and the saffron and stir to combine flavors.
• Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
• Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
• Remove the lamb and set aside in a bowl.
• Reserve the stock.

AFGHAN KABULI PULAO

Steps:

• Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
• Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
• Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
• Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
• Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
• Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
• With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
• Now, top the rice with the carrot mixture and the prepared lamb.
• Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
• To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.

KABULI PULAO (AFGHAN LAMB OR CHICKEN RICE PILAF)

Steps:

• Sauté diced onion in oil until soft and just starting to brown. Add lamb (or chicken) cubes and brown lightly. Add 2 cups of water, 1 tsp salt, cinnamon, cumin, cardamom and saffron. Cover and simmer until meat is tender, about 45 to 60 minutes.
• With a slotted spoon, remove meat from the skillet and set aside. Reserve pan juices (for later use). In same skillet, sauté carrots and sugar in oil until lightly browned. Remove carrots from pan; set aside.
• In same skillet, add sultanas (or raisins) and cook until they begin to swell and pucker.
• Add pan juices to medium saucepan, let come to a boil. Add rice, 1 tsp salt, and enough boiling water to rise 2 inches above the rice level. Let come to a boil, then reduce heat to low and let rice simmer slowly until the water is absorbed and the rice is tender but not mushy.
• If using optional nut garnishes, sauté pistachios or almonds in a small skillet over low heat for 3 to 4 minutes or until light golden; set aside.
• Preheat oven to 300°F.
• Mix the meat, carrots, raisins and rice together. Place in a large oven-proof baking dish. Cover and bake for about 20 to 30 minutes (or up to an hour).
• To serve, spoon the meat/rice onto a large serving platter. Garnish with pistachios or almonds (if using). Serve immediately while still hot.

AFGHAN MARINATED LAMB (FOR KABULI PULAO)

Steps:

• Wash and pat the meat dry. Season generously with salt and pepper.
• Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
• Add the garlic and the saffron and stir to combine flavors.
• Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
• Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
• Remove the lamb and set aside in a bowl.
• Reserve the stock.