Afghani Kabli Pulao Recipe

Cooking Directions

• STEP 1.Start by soaking the basmati rice in water for 30 minutes, then drain and set aside.
• STEP 2.In a large pot, heat oil and add sliced onions. Cook until golden brown and crispy. Remove half of the onions and set aside for garnishing.
• STEP 3.Add the meat to the pot and cook until browned. Add garlic, ginger, and spices, and cook for a few minutes until fragrant.
• STEP 4.Add the soaked rice to the pot and gently mix it with the meat and spices. Pour in enough water to cover the rice by about an inch.
• STEP 5.Cover the pot and cook on low heat until the rice is tender and the water is absorbed. This usually takes about 20-25 minutes.
• STEP 6.In a separate pan, heat oil and add sliced carrots. Cook until they are slightly caramelized. Remove from heat and set aside.
• STEP 7.Once the rice is cooked, fluff it with a fork and garnish with the reserved crispy onions and caramelized carrots. Serve hot and enjoy!

Cooking Tips

• Soaking the rice helps to achieve a fluffy texture.
• You can use lamb or chicken for the meat, depending on your preference.
• Make sure to cook the rice on low heat to prevent it from sticking to the bottom of the pot.

Storage and Serving

• Afghani Kabli Pulao is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pulao in the microwave or on the stovetop, adding a little water to prevent it from drying out.