Afghan National Dish Kabuli Pulao -- Qabli Pulao Recipe -- Our Beautiful Garden Tour

### **Afghan Kabuli Pulao – National Dish Recipe**
Kabuli Pulao (also known as Qabli Pulao) is Afghanistan's most cherished dish. This aromatic rice dish is layered with tender meat, caramelized carrots, sweet raisins, and a hint of spices, making it both visually appealing and irresistibly delicious. Here's how to prepare this traditional dish at home.

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### **Ingredients**

#### **For the Meat (Lamb/Chicken/Beef):**
- Lamb (or chicken/beef) – 1 kg (bone-in pieces)
- Onions – 2 medium (sliced)
- Garlic – 4-5 cloves (crushed)
- Ginger – 1-inch piece (grated)
- Water – 4 cups (for cooking meat)
- Salt – to taste
- Black Pepper – 1 tsp
- Whole Garam Masala (cardamom, cinnamon, cloves, black peppercorns) – 1 tbsp

#### **For the Rice:**
- Basmati Rice – 3 cups (soaked for 30 minutes)
- Water – 6-8 cups (for boiling rice)
- Salt – 1 tbsp
- Oil – 2 tbsp

#### **For the Topping:**
- Carrots – 2 medium (julienned)
- Raisins – 1/2 cup
- Almonds – 1/4 cup (blanched and slivered)
- Pistachios – 1/4 cup (optional)
- Sugar – 1 tbsp (optional, for caramelizing carrots)
- Oil/Ghee – 2-3 tbsp

#### **Spices for Rice:**
- Ground Cardamom – 1/2 tsp
- Ground Cumin – 1 tsp
- Garam Masala Powder – 1 tsp

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### **Step-by-Step Recipe**

#### **1. Cooking the Meat:**
1. Heat 2-3 tbsp oil in a large pot. Add sliced onions and fry until golden brown.
2. Add the garlic, ginger, and whole garam masala (cardamom, cinnamon, cloves, black peppercorns). Stir for 1 minute.
3. Add the meat and fry until browned.
4. Pour in 4 cups of water, add salt and black pepper, and bring to a boil. Cover and simmer for 45-60 minutes (or until the meat is tender).
5. Once cooked, remove the meat and strain the stock. Keep both aside.

#### **2. Preparing the Rice:**
1. Boil 6-8 cups of water in a large pot. Add salt and a bit of oil.
2. Add the soaked basmati rice and cook until 80% done (grains should still be firm). Drain and set aside.

#### **3. Preparing the Topping:**
1. Heat 2-3 tbsp oil or ghee in a pan. Add the julienned carrots and stir-fry until they soften and turn slightly caramelized. Add sugar for extra sweetness if desired.
2. Add raisins and fry until they puff up.
3. Remove from heat and set aside. Fry almonds and pistachios lightly in the same pan if using.

#### **4. Layering the Kabuli Pulao:**
1. In the same pot where you cooked the meat, layer the rice and cooked meat alternately.
2. Sprinkle ground cardamom, cumin, and garam masala between the layers. Pour 1 cup of the reserved meat stock evenly over the rice.
3. Top with the caramelized carrots, raisins, and nuts.
4. Cover the pot with a tight-fitting lid or aluminum foil to seal in the steam. Cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.

#### **5. Garnishing and Serving:**
1. Gently fluff the rice with a fork before serving to avoid breaking the grains.
2. Serve the Kabuli Pulao on a large platter, ensuring the meat and topping are beautifully displayed on top.

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### **Tips for Perfect Kabuli Pulao:**
1. **Meat Choice:** Lamb is traditional, but you can substitute with chicken or beef if preferred.
2. **Rice Texture:** Ensure the rice is slightly undercooked during boiling, so it finishes cooking perfectly during steaming.
3. **Caramelization:** Don’t skip caramelizing the carrots and raisins; it adds a delightful sweetness to the dish.
4. **Stock Flavor:** The reserved meat stock is essential for the rice's rich flavor, so don’t discard it.

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### **Serving Suggestions:**
- Serve Kabuli Pulao with a side of **Afghan yogurt salad (Borani Banjan)** or a simple cucumber and tomato salad.
- Pair with naan or Afghani bread for a complete meal.

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This timeless dish not only represents Afghan hospitality but is also a celebration of vibrant flavors and tradition. Try this recipe and transport your taste buds to the heart of Afghanistan! 😊