Kabuli pulao
Kabuli pulao

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, kabuli pulao. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Kabuli pulao is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Kabuli pulao is something that I have loved my whole life. They’re fine and they look wonderful.

Here is our version of kabuli Pulao (Afghani Pulao) Recipe. Try it and enjoy this very quick, easy and simple recipe. #HappyCookingToYou Written Recipe. This Afghani kabli pulao dish is made with basmati rice infused with big flavor from whole spices, onions, raisins, carrots, and almonds.

To get started with this recipe, we have to first prepare a few ingredients. You can cook kabuli pulao using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kabuli pulao:
  1. Take 1 kg long grain basmati rice
  2. Make ready 1 tsp shahi jeera
  3. Get 5 green cardamom
  4. Take 5 cloves
  5. Prepare 1 kg chicken
  6. Get 3 onions sliced
  7. Take 1 tbsp ginger garlic paste
  8. Get as needed refined oil
  9. Make ready as required sugar
  10. Prepare to taste salt
  11. Get 1 tbsp black raisins
  12. Prepare 1/2 tsp garam masala powder
  13. Take 1/2 tsp elaichi powder
  14. Get 1 carrot grated

The crown of Afghanistani cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. These useful spices can be used to cook so many different meals! Kabuli pulao - Qabili pulao- Afghani pulao-Afghan rice-kabli with lamb- Afghan Recipes. kabuli pulao, is a famous Afghnistan dish that many enjoy with many occasions! kabuli pulao, has its own unique. This pilaf will make you swoon. (Benito Martin)Source: Benito Martin.

Instructions to make Kabuli pulao:
  1. Heat 2tbsp oil in a pot. add 1 sliced onion. fry till golden brown add chicken pcs,ginger garlic paste, 2tsp salt and water. note: chicken should be completely covered with water. cover the lid and cook till chicken is tender.
  2. Remove chicken pcs from the stock. keep aside. reduce stock to half and strain through a strainer.
  3. Heat 4 tbsp oil in a pan. fry 2 sliced onion. keep aside half of the fried onions.add chicken pcs to the pan and fry. keep aside.
  4. Take a dry pan put on slow flame. add 2tbsp sugar. caramalise on slow flame till golden. slowly add the chicken stock to it. add garam masala and elaichi powder. mix well. keep aside
  5. Soak rice for 1 hour. cook rice with whole garam masalas and 4tsp salt till 3/4th done. keep aside.
  6. Heat a pan add grated carrot. sprinkle some sugar and mix well till sugar is melted. keep aside. boil 2 eggs. keep aside.
  7. ASSEMBLING: 1) take a big pot drop in half of the cooked rice to it. 2) throw in the reduce caramalised stock with a spoon. spreading it evenly on all sides.3)then add fried chicken pcs. sprinkle some garam masala and elaichi powder. 4) drop in all the remaining rice. garnish with caramalised carrot and fried onions and black raisins. cover the lid with a cloth and put on dum for 20 mins.
  8. Garnish boiled eggs (optional) and serve hot.

Kabuli Pulao is an Afghani delicacy which is made of mutton and rice. The Pulao is rich in flavour due to the dry fruits that are added on top. The mutton stock added while cooking the rice also enhances. Kabuli Pulao is the national dish of Afghanistan made with rice. Vegetarian and non-vegetarian korma (stews) To enjoy the Afghani cuisine, I picked up their national dish Kabuli Pulao for the preparation.

So that is going to wrap it up with this special food kabuli pulao recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!