Kabuli Pulao Secrets Revealed | Ramazan Special | کابلی پلو

Kabuli Pulao Recipe Secrets Revealed | کابلی پلو افغانی

Kabuli Pulao, Afghanistan's national dish, is a fragrant rice dish packed with flavour and textures. Here are some secrets to reveal an amazing Kabuli Pulao:

Kabuli Pulao, Afghan Food, Recipe, Easy, Delicious

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The Art of the Stock (Yakhni):

Char Masala: This spice blend is the heart of the yakhni. While you can find pre-made versions, toasting whole spices like cloves, cardamom, cumin, and black peppercorns releases their aroma for a more intense flavour.
Bone-in Meat: Lamb shanks or shoulder with bones add richness to the broth. Browning the meat before simmering infuses the yakhni with deeper savoury notes.

Rice Perfection:

Basmati Rice is King: This aromatic long-grain rice cooks up fluffy and separate, perfect for absorbing the flavours of the yakhni. Soaking the rice removes excess starch, preventing a sticky texture.
The Layering Technique: Don't stir the rice after adding it to the pot. Instead, layer the cooked meat, carrots, raisins, and nuts on top. The steam gently cooks the rice without disturbing the distinct textures.

Balancing Sweet and Savory:

Caramelized Onions: Sautéing the onions until golden brown adds sweetness and depth of flavour to the base of the dish.
Golden Raisins: These plump, juicy raisins provide bursts of sweetness that counterpoint the savoury lamb and spices.

Finishing Touches:

Sesame Oil: A drizzle of toasted sesame oil adds a nutty aroma and subtle toasty flavour to the finished dish.
Garnish with Flair: Fried slivered almonds or pistachios add a delightful textural contrast and a touch of visual elegance.
By following these secrets, you can create a Kabuli Pulao that is not only delicious but also captures the essence of Afghan cuisine.

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