Kabuli Pulao (Afghan Rice Dish)
Kabuli Pulao is considered Afghanistan’s national dish, a festive rice dish that is mostly served on special occasions.
Servings: 4
Equipment
- Heavy Bottom Pot with a Lid
Ingredients
For Spice Mix*
- 1 tsp cumin
- 1 tsp green cardamom
- 1 tsp brown cardamom or black cardamom
- 1 tsp black pepper
- 1 tsp cloves
- 1 tsp cinnamon
For Cooking Rice
- 300 g basmati rice
- Water as needed
- 1 tsp oil
- 1/2 tsp salt
For Frying Carrots and raisins
- 3 carrots
- 50 g raisins
- 11/2 cooking oil
- 1 tbsp sugar
For Making Meat Stock
- 2 tbsp cooking oil
- 500 g chicken cut into pieces
- 1 onion sliced
- 4 cloves garlic sliced
- 1 tsp whole spices** see the notes
- 2 tsp spice mix or garam masala
- 1/2 tsp turmeric
- 1 tsp cumin powder optional
- 1/4 tsp ground pepper optional
- 1 tbsp tomato paste optional
- 1 /2 tsp salt
To Garnish
- Almonds/Cashews/Pistachios/Raisins
Instructions
Prepare the Pot for Slow Cooking
- Use a thick-bottom pot or saucepan or else the food will burn.
- Use a lid that tightly fit the pot.Cover the lid with a kitchen towel.
Prepare the Spice Mix
- Use an equal amount of cinnamon, cloves, brown cardamom, green cardamom, cumin, black pepper. (Use black cardamom instead of brown, if available)
- Grind coarsely in a grinder. Store in an air-tight container. (You can use garam masala instead of this spice mix)
Saute the raisins and carrots
- Wash the carrots well. I didn’t peel them but peel them if you like it that way. Cut into long thin strips.
- Wash and dry the raisins and set them aside.
- Heat 1/2 tablespoon of oil in a pan. Add raisins to the frying pan and stir till the raisins become plump. Remove and set aside.
- Heat 1 tablespoon of oil in the same pan. Add carrots and sprinkle the sugar and saute stirring until caramelized. Remove and set aside.
Prepare the Rice
- I used Basmati rice.Wash the rice 3 times. Soak for an hour and drain the water.
- Heat a pot of water with salt and oil till boiling. Add the soaked rice to the boiling water. Let it boil for about 6 minutes until the rice is partially cooked.
- Drain the water in a colander and set it aside.
Prepare the Stock
- Peel the onion, and garlic and slice them.
- Wash and pat dry the chicken with kitchen paper.
- Heat the oil in a pan. Add chicken and saute until slightly brown. Remove from the pan and set aside.
- Add the onion and garlic to the pan and saute until slightly brown.
- Add whole spices* (cloves, cardamom, cloves, black pepper, cinnamon), cumin powder, turmeric powder, ground pepper, spice mix, salt, and tomato paste* (* Optional). Saute for about 5 minutes.
- Return the meat to the pot. Add warm water.
- Cover the pot with a lid and cook on high for a few minutes until boiled and then on low until the meat is soft and tender for about 30 minutes.
- Once cooked, separate the meat and the broth. Set them aside.
Assemble
- Melt 2 tablespoons of butter in the prepared heavy-bottomed pot.
- Layer the cooked rice, chicken pieces, and the carrot/raisins mixture, until everything is evenly layered inside the pot. Using a ladle, pour the broth over the rice mixture.
- To finish, make holes in the rice with the back of a spoon.
- Cover with the prepared lid and cook on low for about 20 to 30 minutes. Don’t leave your stove unattended while cooking. Adjust the time as needed to prevent the rice from burning.
- Remove the pot from the heat and allow to rest for 5 minutes. Place a plate upside down over the pan and invert it so the dish flips onto the plate.
- Garnish with pistachios/almonds/cashews/raisins, and serve hot.
Notes
*You can use Garam masala instead of this spice mix.
**I used some whole spices (cinnamon, cardamom, clove, black pepper) to make the dish more aromatic, but using them is optional.
**I used some whole spices (cinnamon, cardamom, clove, black pepper) to make the dish more aromatic, but using them is optional.