Simple and delicious Qabili Pulao Rice

Wali Wa Kabili pilau

Ingredients:
Serves 4 to 5

For Rice
3 Cups Basmati rice
3 or 4 cups Water or Stock or enough to boil the rice {please drain if it’s too much as seen in the video}
Salt to taste
Almost 1 kilo Lamb or beef
1/2 to 1 spoon chaar masala {Afghan rice spice}

For Meat
2 Onions, thinly sliced
1 Teaspoon Cardamom powder
2 teaspoons Cumin seeds
1/4 cup oil
Salt to taste
1 teaspoon Chaar Masala

For Carrot and Raisins
1 medium or 2 small Carrots, peeled and cut into julienne style
1/4 cup Sugar
1/2 cup Raisins, soaked in water and drained
1 teaspoon Ground cardamom
1/2 Cup cooking oil

Method:
A} In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 2 to 3 hours.
B} Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium flame and add the onions to the hot oil and sauté until cooked through, softened and changed to brown colour. This may take 4 to 5 minutes.
C} Now add the meat and sauté really well
D} Add all the spices including salt and stir it well for another minute, make sure not to burn it. Do this on the median heat.
E} Pour in the water or stock. Cover the pot and bring to a boil, and simmer, until the meat is fork tender, but make sure you have enough broth for cooking rice later.
F} Strain the meat, onions and spices from the simmering broth and remove meat from the pot. Set aside, reserving the broth.
G} Heat the remaining 1/4 cup of oil in a pan or a pot over medium flame.
H} Add the carrots and sauté for 1 to 2 minutes to soften. Stir in the sugar, cardamom and continue to cook for 1. Now add in raisins and stir for 1 to 2 more minutes, taking care not to let it burn. Remove from the oil and set aside
I} Bring a large pot of salted water to a boil.
J} Drain the soaked rice and stir it into the boiling water. Boil / cook the rice for 3 or 4 minutes or until is half way cooked. If you have too much water in the rice, then drain the rice, discarding the water
K} Put it back on a low heat,
L} Mix the broth evenly over the rice.
M} Use the handle of a wooden spoon to poke 3 or 4 holes through to the bottom of the pot. These holes allow excess liquid to boil out of the rice so that it doesn’t get soggy
N} Now sprinkle 1/2 to 1 teaspoon of chaar masala all the top of rice, as seen in the video
O] Now Spread the reserved meat on top of the rice {half side the pot} and spread evenly the carrot and raisins over the rice {the other half side the pot}. As seen in the video
P} Cover the top of the pot with a foil paper and top the pot with a tight-fitting lid and fold the overhanging foil over the lid.
Q} Set the pot over medium-high flame for about 3 to 5 minutes. Next reduce heat to low and simmer gently for 15 to 20 minutes or until rice is well cooked. Remove the pot from the heat and let it rest, covered, for few minutes.
R} Remove all meat, raisins and carrots from the top of rice
S} Gently stir the rice with a cooking stick or a large fork will be butter.
T} Mound the pulao on a large serving dish and garnish with carrots and raisins. Serve hot / warm.
Enjoy!

Kabuli pulao variations:
1) Meats: Feel free to substitute stewing beef for the lamb. Or for a lighter dish, use cubed chicken breast or thigh meat. Chicken won’t have to simmer as long to become tender.
2) Dried Fruit: Use golden raisins (sultanas), a mix of golden and black raisins or some dried apricots.
3) Nuts: Use pistachios or a mix of pistachios and almonds.
4) Toasting the Nuts: Heat an ungreased sauté pan or skillet over medium flame. Add the nuts, stirring occasionally until they are lightly browned and release their aroma. Remove immediately to a plate to avoid overbrowning and set aside to cool. You can also spread the nuts on a baking sheet and toast in a 400° oven.

Calories in Afghani Kabuli Pulao (Lamb)
Nutrition Facts
Afghani – Kabuli Pulao (Lamb)
Servings:
1.0

Calories 408 Sodium 375 mg
Total Fat 14 g Potassium 0 mg
Saturated 6 g Total Carbs 50 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 9 g
Trans 0 g Protein 21 g
Cholesterol 62 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Written by Farhat

Farhat Abbas

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