Kabuli pulao is Afghanistan’s national dish, featuring browned basmati rice, lamb or chicken, beans, carrots, nuts, and raisins. It is traditionally served at large gatherings and prepared with Middle Eastern flavorings. The rice and meat are cooked together in broth, and the dish is finished with sautéed carrots, raisins, and almonds.
Travelers to the South Asian country of Afghanistan won’t be able to avoid the country’s national dish, kabuli pulao or palaw qabili. This appetizer features a nutritious and hearty blend of several prevalent local flavors. While there are variations, its main features are the traditionally browned and seasoned basmati rice, grated lamb or chicken and beans, with a distinctive smattering of carrots, nuts and raisins.
Kabuli pulao is mostly served in restaurants or at large gatherings such as festivals or weddings. Other native rice dishes that call for less expensive ingredients are more common for everyday dishes. That’s not to say, however, that this dish wouldn’t have been found at an off-street stand or used to impress visitors from other countries.
Basmati rice and meat are the components of kabuli pulao that require the utmost precision. The traditional way of preparing rice begins by rinsing it three times in cold water, then cooking it in the same broth with the meat. This broth is enhanced in flavor with the help of some distinctly Middle Eastern flavorings.
It all starts with caramelising the onion in a hot, oiled pan, then with chunks of lamb or chicken. Then lightly seared, water, salt and seasonings such as cumin, saffron, cardamom and cinnamon are added to soak the meat. The kabuli pulao is covered and should simmer until the meat is soaked in flavor and tenderness. Various seasoning blends are possible, resulting in any number of flavorful and colorful broths. Other common additions are cloves and masala, which is a native blend of ginger, garlic, onion and chilli.
As soon as the meat is cooked to the chef’s satisfaction, it is removed from the broth to avoid being overcooked. Then, the basmati rice and lentils go into the pot, as they take about the same amount of time to cook. None of the rice should be sticking out of the broth, which will be completely absorbed by the rice and beans after the pot is covered and left over medium-low heat.
While the rice is finishing, the carrots cut into julienne strips, then the whole raisins and finally the sliced almonds or other nuts are sautéed in a little oil until cooked and tender. The almonds will turn slightly brown in color and the raisins are said to puff up when ready. Once the rice is ready, portioning is usually done in one of two ways. Some chefs will scoop the rice into a serving bowl and then layer it over cooked meat, carrots, and raisins. Others will combine all the ingredients in the pot and then toss the kabuli pulao before presenting it to the diners.
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