The Best Kabuli Palao You Will Ever Eat!

Kabuli palao is a rice dish that is traditionally made with lamb, but can also be made with chicken or beef. It is very flavorful and fragrant, and the rice is usually served with a dollop of yogurt on top.

Kabuli Palao

Prep Time

15 mins

Cook Time

90 mins

Total Time

105 mins

Servings

4 to 6 servings

Kabuli Palao

Ingredients

  • 1. Rice
  • 2. Meat (chicken, lamb, beef)
  • 3. Onion
  • 4. Garlic cloves
  • 5. Spices (cumin, turmeric, cardamom, cinnamon)
  • 6. Tomato paste
  • 7. Ghee or oil
  • 8. Salt

Instructions

  • Preheat a large pot or Dutch oven on medium-high heat. Add ghee or oil and sauté onions until golden brown.
  • Add garlic cloves and all the spices, stirring frequently. Then add the meat of your choice and cook until browned.
  • Stir in the tomato paste and salt, then add enough water to cover all the ingredients. Bring to a boil, then reduce heat to low and simmer for at least 1½ hours (the longer, the better!).
  • Wash rice in plenty of water, then drain thoroughly. Add it to the pot with enough water to just cover everything – don’t overdo it! Bring back up to a boil, then reduce heat again and simmer until all the liquid is absorbed and rice is cooked through (fluff with a fork before serving).

Nutrition Facts

  • Serving size: 1/6 of recipe
  • Calories: 310
  • Fat: 10 g
  • Saturated fat: 3.5 g
  • Cholesterol: 75 mg
  • Sodium: 520 mg
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Sugar 4 g
  • Protein 14g

What is kabuli pulao made of?

Kabuli Palao is a traditional Afghan dish made of rice, lamb, and a blend of spices. The exact ingredients vary depending on the region, but typically include cloves, cumin, cardamom, cinnamon, and black peppercorns. Kabuli Palao is usually served with raisins or slivered almonds for added flavor and garnish.

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What does kabuli pulao taste like?

Kabuli Pulao is a light, sweet and sour dish with hints of caramelized carrots and raisins. It is lightly spiced overall, making it a perfect dish to enjoy with family and friends. The delicate flavor of the rice pairs perfectly with the juicy chunks of chicken, lamb or beef that are often added to the dish. Whether you’re looking for an easy weeknight meal or something special to serve at a gathering, Kabuli Pulao is sure to please everyone at the table.

Why is it called kabuli pulao?

Kabuli pulao is a traditional Afghan dish that gets its name from the city of Kabul. The dish was originally created by upper class families in Kabul and typically includes raisins, carrots, and beef or lamb. Over time, it has become more common and its name has changed to qabili pulao in some areas. Despite the name change, this dish remains a popular favorite among Afghans and is often served at special occasions.

When was kabuli pulao invented?

Kabuli pulao is a lamb and rice dish from Afghanistan that is made with a special, two-stepped cooking process for the rice. It is considered an ancestor of the Yakhi Pulao.

The dish is said to have originated in the city of Kabul during the reign of the Timurid dynasty in the 15th century. It gained popularity throughout Central Asia and eventually made its way to India and other parts of the world.

There are numerous recipes for kabuli pulao, but all typically include lamb, rice, peas, onions, carrots, and spices such as cumin and cardamom. The dish is often garnished with raisins or almonds before serving.

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Kabuli pulao is usually served as a main course, but it can also be enjoyed as part of a larger feast or buffet.

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