Kabuli Pulao (or Qabili Palau) is the national dish of Afghanistan. It is a rice dish cooked with raisins, carrots, nuts, and lamb or beef. It is often served with a yogurt sauce.
Kabuli Pulao, also known as Qabili Palau, is a traditional Afghan rice dish made with lamb, rice, carrots, raisins, and spices. It is a popular dish in Afghanistan and is often served on special occasions.
Ingredients:
1 pound bone-in, skin-on lamb shoulder, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and diced
1 cup raisins
1/2 cup almonds, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
2 cups basmati rice, rinsed and drained
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the lamb and cook, stirring occasionally, until browned on all sides.
- Add the onion and carrots and cook, stirring occasionally, until softened about 5 minutes.
- Add the raisins, almonds, cumin, coriander, turmeric, ginger, cloves, salt, and pepper. Cook, stirring constantly, for 1 minute.
- Add the chicken broth and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the lamb is cooked through.
- Stir in the rice and cook, covered, for 15 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Remove from the heat and let stand, covered, for 5 minutes before serving.
Tips:
- For a more flavorful dish, use lamb shanks instead of lamb shoulder.
- If you don't have chicken broth, you can use beef broth or vegetable broth.
- To make the dish vegetarian, omit the lamb and use vegetable broth.
- You can add other vegetables to the dish, such as peas, green beans, or cauliflower.
- Serve the dish with a yogurt sauce or a chutney.
**Enjoy!