Kabuli Pilau/Afghani Pilau
Kabuli Pilau/Afghani Pilau
Kabuli Pilau or Afghani Pilau is a variety of pilau made in Afghanistan, Khyber Pakhtunkhwa and parts of Central Asian countries. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. There exist different variations depending on the region.The first time I had Kabuli Pilau, also known as Afghani Pulao, was at a local restaurant with my family. To tell you the truth I wasn't very excited when I first saw this dish because it was not the regular Pilau. Although the Pilau had a lovely aroma but the carrots and raisins garnish made me skeptical about the taste. And boy I was wrong! Kabuli Pilau is extremely aromatic and has the most unique flavour blend of sweet and savoury.Do try this dish if you are looking for a different yet simple rice recipe. This surely is a winner dish for parties.
Ingredients
- 1 kg Meat (with Bones) Goat/Lamb/Beef preferred, you may use Chicken
- 1 kg Rice Soaked for atleast 30 minutes
- 1/2 cup Ghee (preferred) You may use Oil as an alternative
- 1.5 tbsp Ginger & Garlic Paste
- 1 tbsp Cumin Seeds
- 2 Black Cardamom
- 3 Onions Finely sliced
- 1 Tomato Finely sliced
- 1.5 Ltrs Water
- Salt According to taste
Ingredients for Topping/Garnishing
- 2 tbsp Oil
- 1/2 cup Sultanas/Raisins
- 1 cup Carrots Finely sliced
Instructions
Preparation of the Yakhni/Stock
- Add the Meat, Cumin Seeds, Black Cardamom and Salt in a deep dish. You may also use a pressure cooker to save time
- Fill the dish with 1.5 litres of water
- Now let the meat boil in the water until tender
- You may add more water from time to time, if you find that the water has lessened
- Once the meat is tender dish it out in a separate platter
- Now keep that yakhni/stock aside as you will use it for cooking the Pilau
Preparation of the Pilau
- Pour Ghee/Oil in a separate dish and brown the onions until golden (please don't brown it too much)
- Now add the tomatoes and stir for about 5-10 minutes until the tomatoes soften. Add 1/2 cup of stock to it and stir well
- Add the Ginger & Garlic Paste and the meat and stir well
- The meat needs to be fried in the gravy for about 10 minutes
- Now Add the stock to the meat and bring to to a boil. Only add 1.5 litres of stock
- Check the Salt and addmore Salt if needed at this stage
- Now add the strained rice to the stock
- Cover the Rice and let it cook on medium flame
- While the Rice is cooking you may prepare the Garnish
- Pour Oil in a separate pan
- Add the sliced carrots and raisins/sultanas and saute for about 5 minutes until tender and keep aside
- Once the water has evaporated and the rice is wet that is when you must add the garnishing (alongwith the oil)
- Now add the sauted garnishing on top of the Pilau and cover it
- Let the Pilau cook on steam on very low flame for about 15-20 minutes
- Your Pilau is now ready, serve it with fresh salad and raita
Video
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