Afghanistan kubali palao
Afghanistan kubali palao

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, afghanistan kubali palao. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Here is our version of kabuli Pulao (Afghani Pulao) Recipe. Try it and enjoy this very quick, easy and simple recipe. #HappyCookingToYou Written Recipe. Here is our version of kabuli Pulao (Afghani Pulao) Recipe.

Afghanistan kubali palao is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Afghanistan kubali palao is something which I have loved my whole life. They are nice and they look fantastic.

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

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

The crown of Afghanistani 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. Kabuli palaw or Qabuli pulao (Dari Persian: قابلی پلاو) is a variety of pilaf made in Afghanistan, and other parts of Central Asian countries. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. Here is our version of kabuli Pulao (Afghani Pulao) Recipe.

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.

Try it and enjoy this very quick, easy and simple recipe. 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. Kabuli pulao is a dish from the north of Afghanistan. Considered to be a national dish of that country, you will certainly have this dish if you visit Afghanistan, Pakistan, or Saudi.

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