Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, afghanistan kubali palao. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kabuli pulao is special occasion food in Afghanistan. "Pulao" is a type of rice dish made with a special, two-stepped cooking process for the rice that is unmatched in. Kabuli pulao is an Afghan pilaf rice dish mixed with raisins, carrots, and lamb. It is considered one of Afghanistan's national dishes.
Afghanistan kubali palao is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Afghanistan kubali palao is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have afghanistan kubali palao using 13 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Afghanistan kubali palao:
- Take 4 chicken thighs (or you can use lamb)
- Get 2 grated carrots
- Make ready 3/4 cup raisins
- Make ready 1 medium onion
- Prepare 1/2 cup chicken stock
- Take 1 1/2 cups basmati rice
- Make ready 1 tsp black pepper
- Prepare 1 tsp ground cardamom
- Take 3 tsp salt
- Get 2 tbsp oil
- Make ready 1 cup almond flakes
- Make ready 2 tsp ground cumin
- Make ready 7 cups water
My family likes this version very much. This Kabuli Pulao is from the north in Afghanistan and many consider this to be the national dish. It is easy to see why, the dish is succulent with a lovely combination of. Kabuli Pulao Recipe in Urdu & English.
Steps to make Afghanistan kubali palao:
- Heat oven to 220c
- Drain the rice with water in a colander
- Using an ovenproof dish, pour 1 tbsp oil in and turn up to a high heat
- Chop the onions and add to the dish to soften and brown
- Add the chicken and the salt
- Cook over a medium heat for about 6 minutes, turning regularly to stop the thighs from sticking, until brown
- Add half of the chicken stock and wait for the liquid to absorb before adding the rest of the stock
- Cover the dish with foil and simmer for 10 mins
- In a large frying pan add 1 cup of the water and bring it to the boil, add the grated carrot and cook till tender for about 5 mins
- Drain the liquid then add the raisins, almonds and sugar
- Stir for about 3 mins on a medium heat and place the mixture into a little foil parcel
- Remove the chicken from the stock and set aside
- Add to the stock cumin, cardamom and pepper and continue to cook on low for 5 minutes to thicken
- Measure 6 cups of water and add it to a large pan with a pinch of salt
- Bring the salted water to the boil and add the rice
- Once the rice is al-dente, strain the rice and add this to the stock
- Mix the rice and stock well then add the chicken on top
- Pop the foil parcel of sugared carrot, almond and raisin on top of the chicken (keep in foil) and pop a lid on
- Bake the pot for 15 mins in the oven then reduce the heat to 110c and cook for a further 20 minutes
- To serve, put the foil package to the side, mix the chicken and rice gently then open the foil parcel and sprinkle the mixture on top of the chicken and rice.
Kabuli Pulao is a delicious dish from northern Afghanistan which consists of lamb meat, raisins, carrots, and rice. Afghani Kabuli Pulao is the national dish of Afghanistan. Made with rice and meats and decorated with dry fruits. Learn this easy recipe to cook it yourself. Here is our version of kabuli Pulao (Afghani Pulao) Recipe.
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