QABILI PULAO , how to make Afghani pulao , qabuli pulao, Afghan rice recipe

QABILI PULAU
Also spelled Qabuli pilau or Kabili pilaf is an Afghan delicacy, a variety of pilaf, consisting of steamed basmati or sella rice in a brothy sauce (which makes the rice brown) and lamb meat , garnished with raisins(sultanas ), carrots and dry fruits . It is one of the most popular dishes in Afghanistan and is considered the Afghan national dish.

INGREDIENTS

STEP 1(COOKING LAMB MEAT AND BROTH)
onion 2 medium size
cooking oil 1/2 cup
meat 1500g
salt 1 tablespoon
chopped garlic 2 tablespoon
water 5 glasses

TO MAKE THE BROTH SPICY
sugar 2 tablespoon
cardamom powder 1 tablespoon
garam masala 1 tablespoon or according to taste
salt (if needed)

STEP 2 (carrots & raisins)
cooking oil 2 tablespoon
julliene cut carrots 300g
raisins (sultanas) 150g
peeled almonds 1/2 cup
sugar 1 tablespoon
cardamom powder 2 teaspoon

STEP 3 (FINAL STEP COOKING RICE)
rice 600g
salt according to taste
garam masala according to taste
cardamom powder according to taste
oil for sizzling about 1 cup

DIRECTIONS
1.dice onion and fry in oil until golden brown
2.add a little water ..it will keep meat from stcking to the bottom of pan
3.add meat and chopped garlic and cook until meat changes its colour
4.add enough water and cook for about 45 minutes or until meat is tender.if you are using pressure cooker to cook meat then 15 minutes enough .
5.strain meat and set it aside ,cover the meat so it dont gets dry.
6.caramelize sugar in a pan until you you get a beautifull burnt brown colour. add broth garam masala , cardamom powder and some salt if needed.it will give extra rich colour and spicy flavor to rice.
7. prepare carrot and raisin garnishing according to video.and enclose it in an aluminium foil.
8.soak rice (if you are using basmati rice soak them for 20 minute and if you are using sella rice then soak them for 4 hours)
8.boil rice and combine all the ingredients according to video and steam for about 20 minutes.and its done.
9. dish out and serve hot .

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