Afghani Kabuli Pulao Recipe
Afghani Kabuli Pulao is an authentic rice dish known for its irresistible blend of spices, juicy beef shanks, and the sweetness of its plump raisins and caramelized carrots! This delectable rice pilaf is a must-try!
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Equipment
Ingredients
Meat:
- ¼ cup oil
- 1 large white onion finely chopped
- 3 garlic cloves finely chopped
- 1 lb beef shanks You can use lamb or goat ( use bone-in or boneless meat)
- 2 teaspoons cumin powder
- 2 teaspoons salt
Toppings:
- ½ cup carrots julienned
- 1 teaspoon sugar
- ¼ teaspoon cardamom powder
- ¼ cup raisins
- ¼ cup almonds
- 2 tablespoons oil for frying
Rice
- 2 cups basmati rice
- 2 teaspoons salt
Kabuli Pulao Masala:
- 4-5 cardamom pods
- 3-4 whole cloves
- 1 small cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon peppercorns
Instructions
Kabuli pulao masala:
- To make Kabuli masala powder, place the whole spices in a blender and blend until its powder. You can also use store-bought kabuli masala powder. (shan kabuli pulao masala)
Cooking the meat:
- In a large Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onions and garlic and cook until they are golden brown and caramelized, stirring occasionally. Add the lamb or beef. Cook until the meat is browned on all sides. Add cumin powder, salt, and 1/2 cup of water.
- Cover the Dutch oven with the lid and cook in the preheated oven at 375 degrees F for 2 hours and 30 minutes.
Cooking the topping:
- While the meat is cooking, cook the carrots. Add 2 tablespoons of oil to a pan on medium heat. Add carrots, sugar, and cardamom powder. Cook for 4-5 minutes or until carrots are soft. set the carrots aside.
- Saute the raisins in the same pan for 30 seconds and set aside. Saute the almonds for 3-4 minutes or until they are golden.
Cook the Rice:
- In a large pot, bring water to boil. Add 2 teaspoons of salt to the water as it boils. add rinsed rice to the pot. Cook the rice for 10 minutes. You don't fully cook the rice. we cook the rice about 3/4 way done. Drain the rice and set aside.
Assemble:
- Once the meat is cooked, sprinkle it with masala, and add a layer of rice, and sprinkle with more masala. Cover with the lid and place it back in the oven for 15 minutes.
- Once the rice is cooked, fluff it with a fork and transfer it to a serving platter. Arrange the cooked meat on top of the rice.
- Finally, garnish the Kabuli Pulao with the carrot, raisin, and almond.
Nutrition: Please note that the nutrition label provided is an estimate only.
Serving: 4gCalories: 735kcalCarbohydrates: 93gProtein: 25gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 27mgSodium: 2392mgPotassium: 696mgFiber: 6gSugar: 4gVitamin A: 2702IUVitamin C: 6mgCalcium: 122mgIron: 5mg