Kabuli Pulao, a renowned dish from Afghanistan, embodies the region’s rich culinary heritage and cultural diversity. This aromatic and flavorful rice dish has garnered widespread acclaim for its exquisite blend of spices, tender meat, and delicate textures. Kabuli Pulao symbolizes hospitality and celebration, often gracing the tables of festive gatherings and special occasions.
Ingredients for Kabuli Pulao
Rice
I make pulao with aged long-grain basmati rice. If basmati rice is not available, then use any other kinds of rice; however, aged long-grain basmati rice gives the best result.
Lamb
For this particular recipe, I’ve used lamb meat. To prepare the broth, I cooked the meat with salt, caramelized onions, chicken cubes, and some whole spices. You can also use a pressure cooker or instant pot to cook the meat. Adjust the water quantity accordingly. Instant pot takes the least amount of water. I usually only add 1 cup of water to cook the meat.
Onions
I used thinly sliced yellow onions, and they are perfect for the pulao. Thinly slicing onions is important as it will help in the caramelization of the onions. Heat oil in the pan and cook onions until they are lightly golden. The color of the onions determines the color of your pulao; if you like lighter color then keep the color light, or caramelize it a bit more but don’t burn.
Spices
For whole spices, I have used cinnamon, black cardamom, and cumin seeds. You can add whole spices directly to the pot or put them in a cheesecloth before adding and discarding them once the broth is ready. I also used one chicken cube for some extra flavors.
What is the water-to-rice ratio?
For every 1 cup of rice use 1.5 cups of water. This rice-to-water ratio works perfectly for any rice dish made on a stovetop and rice is soaked for at least 30 minutes before cooking. I used aged long-grain basmati rice for this recipe, if you are using new rice then I recommend using 1.25 cups of water for every cup of rice.
Why soaking the rice is important?
Soaking the rice for 30 minutes is crucial as it allows the grains to absorb water, resulting in plumper rice. This preliminary step ensures that the rice can fluff up and cook evenly, enhancing its overall texture and taste. By soaking the rice, you are essentially kickstarting the cooking process, allowing the grains to soften and expand. Soaking the rice will lead to a well-cooked and delightful dish.
How to store Kabuli Pulao (Palaw/Palow)
I store any leftover rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating. When reheating rice, ensure it reaches a minimum internal temperature of 165°F (74°C) to eliminate any potential bacteria and ensure food safety.
How to serve Kabuli Pulao (Palaw/Palow)
Kabuli Pulao is a hearty and flavorful dish that pairs beautifully with a variety of accompaniments, enhancing its taste and providing a well-rounded meal experience. You can serve it with yogurt, raita, or green chutney. Add some freshly baked naan on the side for a complete meal.
Kabuli Pulao
Ingredients
- 1.5 lbs lamb or goat
- 2 cups rice
- 1/3 cup oil
- 1 medium onion peeled and sliced
- 1 tsp salt adjust it after tasting
- 1 chicken cube or 1 tbsp chicken bouillon
- 1 tsp garam masala
- 3.5 cups water or more depending on how you are cooking the meat
Whole Spices
- 2 star anise
- 2 black cardamom
- 1 tsp cumin seeds
Other ingredients
- 6 oz shredded carrots I used pre-shredded carrots. You can also take two small carrots and finely slice them.
- 1 cup raisins
- 1 tbsp sugar
- 2 tbsp oil
Instructions
- Wash and soak long grain basmati rice and peel and slice onions.
Cook Rice
- In a pan, add oil and sliced onion. Cook until light golden brown. Once onions are golden brown, add whole spice.
- Add mutton and cook for 5 minutes, also add a chicken cube and salt.
- Now add 3.5 cups of water and cook until mutton is tender which will take anywhere from 45 minutes to an hour if you are cooking in a regular pot over stove top.
- I transferred the meat into an instant pot and cooked it for 25 minutes. Instant pot doesn't take a lot of water while cooking meat.
Caramelize onions and carrots
- While the mutton is cooking, take another pan and add 2 tbsp of oil, fry raisins, and carrots for about 5 minutes on medium heat. Add 1 tbsp of sugar and cook for another 2 minutes. Keep it aside for later.
Assemble rice
- I didn't add more water but if you are cooking in the pressure cooker or a regular pot and most of the water is dry then add more water. Make sure there is 1.5 cups of water for every 1 cup of soaked rice before adding rice to the pan.
- Once the mutton is tender, add soaked rice and garam masala.
- Cook on high heat until most of the water is dry. Add carrots and raisins on top and cover with a paper towel or aluminum foil, and the lid.
- Lower the heat and steam for 15-20 minutes.
- Fluff your rice and enjoy.