28/06/2021
QABULI PULAO
By Agha Farhan
his chapter is from my book
Kabuli palaw or Qabuli pulao (Dari Persian) is a variety
of pilaf made in Afghanistan, Tajikistan 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.
Kabuli pulau is considered a festive and important dish due to
the price and quality of the ingredients as well as its tradition
of being Afghanistan's national cuisine. The dish is
traditionally placed in the center of the meal with other foods
making up the rest of the perimeter.
Serving 8 to 10 persons
Ingredients:- Quantity
YAKHNI
Chciken Or Lamb meat 1 kg
Bay leaf 2 no
Green cardamom 4 no
Black cardamom 1 no
Cniman sticks 2 no
Clvoes 6 no
Pepper corn ½ tsp
Cumin seeds ½ tsp
Star anise 1 no
Salt as per taste
Onions peeled & sliced 1 no
Garlic cloves 3 no
Ginger sliced 1 inch
Corriander seeds 1 tsp
Fennel seeds 1 tsp
Water as per requirement 4 cups or more
Rice
Basmati Rice 1 kg
Onions peel & sliced 2 no
Green chilli 6 no
Bay leaf 1 no
Green cardamom 4 no
Cniman sticks 2 no
Clvoes 6 no
Pepper corn 8 no
Cumin seeds 1 tsp
Nutmeg ¼ tsp
Mace ¼ tsp
Curd ½ cup
Salt as per taste
Oil 4 tbsp
Garhishing
Carrots julienned 400 grams
Orange peel ready 300 grams
Yellow Raisins 50 grams
Boiled & peeled Pistachio 50 grams
Boiled & peeled Almonds cut ln to length wise50 grams
Cashew nuts 50 grams
Sugar 1 tsp
Method
Prepare the rice. To do this, wash the rice thoroughly under running water till the water runs clear &soak rice in water in a bowl & set aside.
Using a cooking pot add chicken or mutton, ginger, garlic, all the yakhni spices & water.
Cover & let it simmer until meat is tender according to your choice.
Remove the meat from yakhni & keep on aside.
Strain the yakhni in the large bowl & keep on aside.
Heat a cooking pot on medium heat. Once hot, add the oil and then add the spices, saute until the spices are fragrant (around 30 seconds)
Add sliced onions & cook until they are fully caramelized.( not burn)light brown in colour.
Add chicken or mutton & curd & cook for few minutes.
Add yakhni & cook until meat is tender, removed meat & keep on aside, keep warm.
In a separate pan sauté the carrots in small quantity of oil add sugar until softened, remove & set aside.
Add little oil to the pan & fry raisins until they swell up remove from a pan & set aside.
Add little oil to the pan &fry almonds, pistachio & cashew nuts until miled brown & set aside.
Drain the rice &ddd to the yakhni pot with salt cook until liquid comes to a boil, reduce the heat (Dum) cover the pot & cook. until rice is done. Pulau is ready to serve.
warm the orange peel, carrots & dry nuts.
Move rice to the serving dish.
Garnish with meat, orange peel, carrots & dry nuts
