Afghanistan kubali palao
Afghanistan kubali palao

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, afghanistan kubali palao. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Afghanistan kubali palao is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Afghanistan kubali palao is something that I’ve loved my whole life.

Kabuli pulao is special occasion food in Afghanistan. "Pulao" is a type of rice dish made with a special, two-stepped cooking process for the rice that is unmatched in. Kabuli pulao is an Afghan pilaf rice dish mixed with raisins, carrots, and lamb. It is considered one of Afghanistan's national dishes.

To get started with this recipe, we must first prepare a few ingredients. You can cook afghanistan kubali palao using 13 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Afghanistan kubali palao:
  1. Make ready 4 chicken thighs (or you can use lamb)
  2. Make ready 2 grated carrots
  3. Take 3/4 cup raisins
  4. Get 1 medium onion
  5. Make ready 1/2 cup chicken stock
  6. Get 1 1/2 cups basmati rice
  7. Make ready 1 tsp black pepper
  8. Get 1 tsp ground cardamom
  9. Make ready 3 tsp salt
  10. Make ready 2 tbsp oil
  11. Make ready 1 cup almond flakes
  12. Prepare 2 tsp ground cumin
  13. Get 7 cups water

This Kabuli Pulao is from the north in Afghanistan and many consider this to be the national dish. It is easy to see why, the dish is succulent with a lovely combination of. The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice. Kabuli Pulao Recipe in Urdu & English.

Instructions to make Afghanistan kubali palao:
  1. Heat oven to 220c
  2. Drain the rice with water in a colander
  3. Using an ovenproof dish, pour 1 tbsp oil in and turn up to a high heat
  4. Chop the onions and add to the dish to soften and brown
  5. Add the chicken and the salt
  6. Cook over a medium heat for about 6 minutes, turning regularly to stop the thighs from sticking, until brown
  7. Add half of the chicken stock and wait for the liquid to absorb before adding the rest of the stock
  8. Cover the dish with foil and simmer for 10 mins
  9. In a large frying pan add 1 cup of the water and bring it to the boil, add the grated carrot and cook till tender for about 5 mins
  10. Drain the liquid then add the raisins, almonds and sugar
  11. Stir for about 3 mins on a medium heat and place the mixture into a little foil parcel
  12. Remove the chicken from the stock and set aside
  13. Add to the stock cumin, cardamom and pepper and continue to cook on low for 5 minutes to thicken
  14. Measure 6 cups of water and add it to a large pan with a pinch of salt
  15. Bring the salted water to the boil and add the rice
  16. Once the rice is al-dente, strain the rice and add this to the stock
  17. Mix the rice and stock well then add the chicken on top
  18. Pop the foil parcel of sugared carrot, almond and raisin on top of the chicken (keep in foil) and pop a lid on
  19. Bake the pot for 15 mins in the oven then reduce the heat to 110c and cook for a further 20 minutes
  20. To serve, put the foil package to the side, mix the chicken and rice gently then open the foil parcel and sprinkle the mixture on top of the chicken and rice.

Kabuli Pulao is a delicious dish from northern Afghanistan which consists of lamb meat, raisins, carrots, and rice. Afghani Kabuli Pulao is the national dish of Afghanistan. Made with rice and meats and decorated with dry fruits. Learn this easy recipe to cook it yourself. Kabuli pulao is a rice dish that is made in the Northwest of Pakistan and is the national dish of Afghanistan.

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