Afghani Pulao | An Easier Kabuli Pilau

Afghani Pulao | An Easier Kabuli Pilau

Afghani Pulao, also known as Kabuli Pulao or Kabuli Pilau, is a delicious Afghan rice dish that's packed with flavor and often includes meat, vegetables, and aromatic spices. Here's a simplified version of the recipe for you:

### Ingredients:

- 2 cups Basmati rice

- 1 lb boneless chicken or lamb, cut into cubes (you can also use beef or mutton)

- 1 large onion, thinly sliced

- 1 cup mixed vegetables (carrots, peas, and bell peppers work well)

- 1/4 cup raisins or sliced almonds (optional)

- 2-3 cloves of garlic, minced

- 2-3 tablespoons vegetable oil or ghee

- 2-3 cups chicken or vegetable broth

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cardamom

- 1/2 teaspoon ground turmeric

- Salt and pepper to taste

- Fresh cilantro or parsley for garnish

### Instructions:

1. **Prepare the Rice:**

   - Rinse the basmati rice under cold water until the water runs clear.

   - Soak the rice in cold water for about 30 minutes, then drain.

2. **Cook the Meat:**

   - In a large skillet or pot, heat 1 tablespoon of oil over medium heat.

   - Add the sliced onions and cook until golden brown and caramelized, about 10-15 minutes. Remove half of the onions and set aside for later use.

   - Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.

   - Add the cubed chicken or lamb to the skillet and season with salt, pepper, ground cumin, ground coriander, ground cardamom, and ground turmeric. Cook until the meat is browned on all sides.

3. **Add Vegetables and Rice:**

   - Stir in the mixed vegetables and raisins or sliced almonds (if using) into the skillet with the meat.

   - Add the drained rice to the skillet and stir to combine everything evenly.

4. **Cook the Pulao:**

   - Pour the chicken or vegetable broth over the rice mixture until it's fully submerged.

   - Bring the mixture to a boil, then reduce the heat to low and cover the skillet or pot with a tight-fitting lid.

   - Let the pulao simmer for about 15-20 minutes, or until the rice is cooked through and all the liquid has been absorbed.

5. **Serve:**

   - Once the rice is cooked, fluff it with a fork.

   - Garnish the pulao with the reserved caramelized onions and fresh cilantro or parsley.

   - Serve hot as a main dish or as a side dish with yogurt or a cucumber salad.

Enjoy your homemade Afghani Pulao!