Afgani Populer Dish Kabuli Pulao

Kabuli Pulao, also known as Afghan Pilaf, is a flavorful rice dish from Afghanistan. Most Afghan people enjoy this recipe. It’s considered one of the best street foods in Afghanistan. The dish typically includes lamb or beef, carrots, raisins, and nuts, all seasoned with a unique blend of spices.

kabuli pulao photo:

Most of Known for you:

It is one of the most popular street foods in Afghanistan. You can earn money from YouTube and Facebook by sharing videos of this recipe as a food vlog. When you showcase this dish, it captures people’s interest. The presentation is key to increasing views. Most people love it when they taste it. You can try making it at home.

Why you like this?

This recipe is most flavorful because of its ingredients. A variety of unique ingredients are used, and the flavor comes from this combination. You’re sure to enjoy this recipe.

Ingredients:

Main Ingredients:

  • Basmati Rice: 2 cups (soaked and drained)
  • Lamb, Beef, or Chicken: 500 g (cubed or with bones)
  • Carrots: 2 large (julienned)
  • Raisins: ½ cup
  • Onions: 1 large (sliced)

Spices and Flavorings:

  • Cinnamon Stick: 1 piece
  • Cardamom Pods: 4-5
  • Cloves: 4-5
  • Cumin Seeds or Powder: 1 tsp
  • Bay Leaf: 1
  • Black Peppercorns: 6-8
  • Salt: To taste
  • Garam Masala (optional): ½ tsp

Garnish:

  • Almonds or Pistachios: ½ cup (slivered)
  • Orange Peel (optional): 1-2 strips

Cooking Essentials:

  • Vegetable Oil or Ghee: 3-4 tbsp
  • Water or Meat Stock: As needed

Instructions:

    1.Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

   2. In a large pot, bring 4 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook until the rice is 70-80% done (about 6-7 minutes). Drain and set aside.

3.Cook the Meat:Heat 2-3 tbsp of oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.

  4.Add the minced garlic and ginger, and cook for another minute.

 5. Add the meat cubes and cook until browned on all sides.

 6. Stir in the cumin, coriander, black pepper, cardamom, cloves, cinnamon, and salt. Cook for another 2-3 minutes until the spices are fragrant.

   7.Add 1/2 cup of water, cover, and let it simmer on low heat until the meat is tender (about 45 minutes to 1 hour). Add more water if necessary to prevent burning.

Nutrition facts:

Nutritional Facts (per 1 cup serving):
  • Calories: 300-400 kcal
  • Protein: 12-15 grams
  • Carbohydrates: 40-50 grams
    • Dietary Fiber: 2-4 grams
    • Sugars: 5-8 grams
  • Fat: 10-15 grams
    • Saturated Fat: 2-5 grams
  • Cholesterol: 30-50 mg
  • Sodium: 300-500 mg
  • Potassium: 200-400 mg
  • Vitamin A: Varies depending on the amount of carrots used
  • Vitamin C: Minimal
  • Iron: 10-15% of the daily value (DV)
  • Calcium: 2-5% of the daily value (DV)

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