Tuesday, 30 September 2008

Kabuli Pilau

Kabuli Pilau is a national dish for Afghanistan and is part of the Golden Jubilee Series



Ingredients
1 large onion (chopped fine)
3 tablespoons Vegetable Oil
2 Ib Lamb on the bone (2 inch pieces)
6 cloves garlic minced
2 cups Basmati Rice
3 medium tomatoes; blanched and peeled
2 tspn cumin seeds
1 teaspoon garam masala
Garnish:
2 large carrots; cut into matchsticks
3 tablespoons vegetable oil
1/2 cup raisins
1/2 cup water

Method
  1. Fry the onions (in a large enough saucepan for the cooked rice), until almost caramelised, remove and set aside.
  2. Brown the meat and garlic in the same oil, and add 3 ½ cups of water, boil until the meat is cooked, remove the meat and set aside
  3. Wash and soak the rice for half an hour
  4. Grind the fried onions with the tomatoes and add to the meat stock, bring to boil, simmer for 10 minutes.
  5. Add the cumin seeds, garam masala and rice and simmer for 10 minutes, stir in the meat cook for a further 10 minutes or until there is no liquid visible,
  6. While the rice is cooking, fry the carrots for 10 minutes, drain the oil, add raisins and water and cook for a further 10 minutes
  7. Place the pilau in a larger platter and garnish with the carrots and raisins.

4 comments:

Anonymous said...

Hi Saju:
Welcome back! Thanks for the lovely recipes. What do you serve Kabuli Pilau with. Is it raita or some kind of soup. Idd Mubarak to you and your chachi.
Shehnaaz from Ottawa

Lisa said...

looks delish Saj!

Saju said...

Serve with a salad, and Afghan Sabzi (recipe soon), basic a spinach dish

Maria said...

growing up in western pakistan, kabuli pulao (or just pulao) has always been a favorite and commonly made dish. The entire region has its slight variations on this recipe. After 10 yrs away from Pak, your post just evoked nostalgia for home :)

It is fabulous with chapli kebab and mast-o-khyar (raita with cucumbers and garlic!)....

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