Afghani Kabuli Pulao

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Afghani Kabuli Pulao is a traditional and delicious rice dish that is perfect for any special occasion. This recipe is inspired by the traditional cuisine of Afghanistan and it’s a great way to enjoy a taste of the region in the comfort of your own home. Afghani Kabuli Pulao is made with a combination of long-grain rice, chickpeas, raisins and a variety of spices and herbs. The ingredients are cooked together in a pot and the result is a flavorful and aromatic dish that is perfect to be served as a main course.

Afghani Kabuli Pulao

Chef Sammy
Kabuli Pulao is my absolute favorite thing to eat. The sweetness of the raisins and the savory spices with the slivers of tender carrots and the perfectly cooked grains of rice truly elevates any meal to the next level especially when it's paired with Chapli Kabab and drizzled with the famous yogurt sauce.
Course Main Course
Cuisine Indian

Ingredients
  

  • 3 cups Rice washed and soaked in hot water for 3-4 hours
  • 3 tablespoons Cumin seeds
  • 7 green Cardamoms
  • 7 black Cardamoms
  • Salt
  • 3 tablespoons Cooking oil
  • 2 Onions sliced
  • 2 Carrots cut in matchsticks or you can use the pre shredded ones
  • 2 cups Tri color raisins

Instructions
 

  • 3 tablespoons of Cumin seeds, 7 Green cardamoms & 7 Black cardamoms
  • Grind them to make a fine powder and set aside.
  • Thinly slice the onions and fry the onions on medium heat till translucent then add salt
  • Now add 1 tablespoon of the prepared powder
  • Add 1/2 cup of water
  • Cut your carrots into matchsticks or add the pre shredded ones to the onions and then add the raisins.
  • Mix well and add 3 cups of water.
  • Again stir and add the soaked rice.
  • Make sure its mixed well. Stir gently every few minutes till done.
  • The rice will cook quickly as its been soaking for a few hours. It should take about 7-8 minutes but as each stove is different please keep an eye on it.
  • Cook till almost done and then add 1 and a half tablespoons of the prepared powder.
  • Poke holes in the rice and cover your pan for 3 minutes high heat and 20 minutes on low heat.
  • Your Kabuli pulao is now ready to eat.
Keyword Warm

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