AFGHANI KABLI PULAO
This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.
Provided by chanty475
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h39m
Yield 6
Number Of Ingredients 19
Steps:
- Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
- Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
- Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
- Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
- Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
- Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g
AFGHAN MARINATED LAMB (FOR KABULI PULAO)
Make and share this Afghan Marinated Lamb (For Kabuli Pulao) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 18.7, Fat 0.1, Sodium 1.9, Carbohydrate 4.3, Fiber 0.7, Sugar 1.8, Protein 0.6
AFGHAN KABULI PULAO
Make and share this Afghan Kabuli Pulao recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
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)
Number Of Ingredients 7
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 MARINATED LAMB (FOR KABULI PULAO)
Number Of Ingredients 7
Steps:
- Wash and pat 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 RawSpiceBar's Afghan Lamb Rub 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 and lamb for using in kabuli pulao.
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Afghan Marinated Lamb for Kabuli Pulao Recipes
Afghan marinated lamb is a staple ingredient in kabuli pulao recipes. This mouth-watering dish is a traditional Afghan rice dish that is often served on special occasions and celebrations. Kabuli pulao is made with long grain basmati rice, caramelized onions, raisins, carrots, and tender lamb that has been marinated in a flavorful blend of spices.What is Kabuli Pulao?
Kabuli pulao is a beloved Afghan rice dish that is rumored to have been first created in Kabul in the 19th century. It is typically served on special occasions, such as weddings or Ramadan. The rice is cooked with meat and a variety of spices and is often garnished with nuts, raisins, and shredded carrots.The Importance of Marinating the Lamb
The key to making delicious kabuli pulao is to marinate the lamb for at least 4 hours, or overnight, to allow the spices to penetrate the meat. A traditional Afghan marinade for lamb includes a blend of yogurt, garlic, ginger, cumin, coriander, turmeric, and chili powder. This blend of spices not only adds flavor but helps tenderize the meat, making it juicy and succulent when cooked.Afghan Marinade for Lamb
The following is a recipe for a traditional Afghan marinade for lamb, which can be used for kabuli pulao recipes:- 3/4 cup plain yogurt
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless lamb, cut into cubes
Cooking the Lamb for Kabuli Pulao
Once the lamb has been marinated, it is ready to be cooked for kabuli pulao. Here is a simple method for cooking the lamb:- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the marinated lamb and cook until browned on all sides, about 5 minutes.
- Remove the lamb from the pot and set aside.
- Add sliced onions to the pot and cook until caramelized, about 10 minutes.
- Add the lamb back to the pot with the onions, along with 2 cups of water and a pinch of saffron.
- Bring to a boil, then reduce heat to low and simmer until the lamb is cooked through and tender, about 1 hour.