Best 3 Chicken Kabuli Pulao Afghanistan Recipes
Embark on a culinary journey to the heart of Afghanistan with Chicken Kabuli Pulao, a majestic dish that embodies the essence of Afghan cuisine. This delectable rice dish, also known as Afghani Pulao, is a symphony of flavors and textures, combining tender chicken, fluffy basmati rice, aromatic spices, and the nutty crunch of caramelized carrots and raisins. It's a staple dish served at special occasions and gatherings, a testament to its revered status in Afghan culinary heritage.
Chicken Kabuli Pulao is an intricate dish that showcases the culinary prowess of Afghan chefs. It begins with the careful selection of high-quality basmati rice, renowned for its delicate aroma and long, slender grains. The rice is then cooked in a flavorful broth infused with aromatic spices, such as cumin, coriander, and cardamom, creating a tantalizing base for the dish.
The chicken, marinated in a blend of yogurt, garlic, ginger, and Afghan spices, is cooked until tender and succulent. It's then added to the rice along with an assortment of vegetables, including carrots, raisins, and sometimes almonds, pistachio or pine nuts, adding a delightful sweetness and crunch. The dish is finished with a generous sprinkling of fresh herbs, such as cilantro and mint, which provide a burst of freshness and vibrancy.
Chicken Kabuli Pulao is a delightful symphony of flavors, textures, and aromas. It's a dish that embodies the warmth and hospitality of Afghan culture, and it's sure to become a favorite in your culinary repertoire. This article provides detailed recipes for both the chicken and vegetarian versions of Kabuli Pulao, ensuring that everyone can indulge in this Afghan delicacy.
AFGHANI KABLI PULAO
This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.
Provided by chanty475
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h39m
Yield 6
Number Of Ingredients 19
Steps:
- Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
- Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
- Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
- Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
- Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
- Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g
KABULI PULAO
Make and share this Kabuli Pulao recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Fry the onions in a heavy pot with 1/2 of the oil, until golden brown. Add salt, chicken cubes and spices. Add 4 1/2 cups of water. Mix well. Add rice .
- Boil until the rice is done.
- Fry carrot matchsticks in remaining 1/2 of the oil for several minutes. Remove from oil and add to rice along with dark raisins, pistachios and almonds. Mix well.
Nutrition Facts : Calories 1102.7, Fat 18.7, SaturatedFat 2.4, Cholesterol 0.3, Sodium 498, Carbohydrate 209.8, Fiber 6.5, Sugar 8.9, Protein 20.2
KABULI PULAO (AFGHAN LAMB OR CHICKEN RICE PILAF)
This is the national dish of Afghanistan. It can be altered a bit, which I've done on occasion. Such as, lamb is traditional, but you can use beef or chicken. Also, you can use dark raisins if you prefer (though golden sultanas are traditional in this dish). And adjust the spices to suit your own taste preferences.
Provided by Vickie Parks @Northwestgal
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- Sauté diced onion in oil until soft and just starting to brown. Add lamb (or chicken) cubes and brown lightly. Add 2 cups of water, 1 tsp salt, cinnamon, cumin, cardamom and saffron. Cover and simmer until meat is tender, about 45 to 60 minutes.
- With a slotted spoon, remove meat from the skillet and set aside. Reserve pan juices (for later use). In same skillet, sauté carrots and sugar in oil until lightly browned. Remove carrots from pan; set aside.
- In same skillet, add sultanas (or raisins) and cook until they begin to swell and pucker.
- Add pan juices to medium saucepan, let come to a boil. Add rice, 1 tsp salt, and enough boiling water to rise 2 inches above the rice level. Let come to a boil, then reduce heat to low and let rice simmer slowly until the water is absorbed and the rice is tender but not mushy.
- If using optional nut garnishes, sauté pistachios or almonds in a small skillet over low heat for 3 to 4 minutes or until light golden; set aside.
- Preheat oven to 300°F.
- Mix the meat, carrots, raisins and rice together. Place in a large oven-proof baking dish. Cover and bake for about 20 to 30 minutes (or up to an hour).
- To serve, spoon the meat/rice onto a large serving platter. Garnish with pistachios or almonds (if using). Serve immediately while still hot.
Tips:
- To achieve the best flavor, use high-quality basmati rice. Look for long, slender grains that are free of any broken pieces or impurities.
- Before cooking the rice, rinse it thoroughly under cold water until the water runs clear. This will remove any excess starch and help the rice cook evenly.
- For a more flavorful rice, soak the basmati rice in cold water for at least 30 minutes before cooking. This will help the rice absorb more of the cooking liquid and result in a more tender texture.
- When cooking the rice, use a heavy-bottomed pot with a tight-fitting lid. This will help to distribute the heat evenly and prevent the rice from burning.
- Once the rice is cooked, fluff it with a fork to separate the grains and allow it to cool slightly before serving.
- For the chicken, use a combination of bone-in and boneless, skinless chicken pieces. This will give the dish a more complex flavor and texture.
- To achieve the best flavor, marinate the chicken in a mixture of yogurt, spices, and herbs for at least 30 minutes before cooking.
- When cooking the chicken, use a heavy-bottomed pot or skillet over medium heat. This will help to prevent the chicken from burning and ensure that it cooks evenly.
- Once the chicken is cooked, remove it from the pot and set it aside to cool slightly before shredding it.
- To assemble the Chicken Kabuli Pulao, layer the cooked rice and chicken in a serving dish. Garnish with fried onions, raisins, nuts, and fresh herbs.
Conclusion:
Chicken Kabuli Pulao is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of fragrant basmati rice, tender chicken, and aromatic spices creates a dish that is sure to please everyone at the table. With a little planning and preparation, this dish can be easily made at home. So next time you're looking for a new and exciting recipe to try, give Chicken Kabuli Pulao a try!
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