Kabuli pulao, a delightful dish originating from Afghanistan, embodies a vibrant fusion of flavors and textures. The star ingredient, lamb, is carefully marinated in a tantalizing blend of spices, herbs, and yogurt, promising a tender and succulent taste. To achieve the perfect balance, the lamb is then slow-cooked until it falls off the bone, while the rice is cooked separately using a specific technique that results in fluffy, aromatic grains. The combination of these elements, along with the addition of caramelized carrots, raisins, and nuts, creates an unforgettable culinary experience.
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AFGHAN MARINATED LAMB (FOR KABULI PULAO)
Make and share this Afghan Marinated Lamb (For Kabuli Pulao) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash and pat the meat dry. Season generously with salt and pepper.
- Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
- Add the garlic and the saffron and stir to combine flavors.
- Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
- Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
- Remove the lamb and set aside in a bowl.
- Reserve the stock.
Nutrition Facts : Calories 18.7, Fat 0.1, Sodium 1.9, Carbohydrate 4.3, Fiber 0.7, Sugar 1.8, Protein 0.6
AFGHAN KABULI PULAO
Make and share this Afghan Kabuli Pulao recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
- Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
- Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
- Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
- Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
- Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
- With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
- Now, top the rice with the carrot mixture and the prepared lamb.
- Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
- To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.
AFGHAN MARINATED LAMB (FOR KABULI PULAO)
Number Of Ingredients 7
Steps:
- Wash and pat the meat dry. Season generously with salt and pepper.
- Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
- Add the garlic and the saffron and stir to combine flavors.
- Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
- Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
- Remove the lamb and set aside in a bowl.
- Reserve the stock.
AFGHAN MARINATED LAMB (FOR KABULI PULAO)
Number Of Ingredients 7
Steps:
- Wash and pat meat dry. Season generously with salt and pepper.
- Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
- Add the garlic and RawSpiceBar's Afghan Lamb Rub and stir to combine flavors.
- Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
- Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
- Remove the lamb and set aside in a bowl. Reserve the stock and lamb for using in kabuli pulao.
Tips:
- Use high-quality lamb for the best flavor. Look for lamb that is fresh, not frozen, and has a good amount of marbling.
- Don't skip the marinating step. This allows the flavors of the marinade to penetrate the lamb and makes it more tender.
- If you don't have time to marinate the lamb for the full 24 hours, you can marinate it for as little as 4 hours. However, the longer you marinate the lamb, the more flavorful it will be.
- When cooking the lamb, be sure to use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the lamb from burning.
- Cook the lamb over medium-low heat. This will help to prevent the lamb from drying out.
- Use a meat thermometer to check the internal temperature of the lamb. The lamb is done when it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the lamb rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Afghani marinated lamb is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your lamb rare, medium, or well-done, this recipe will show you how to cook it perfectly. So next time you are looking for a new and exciting way to prepare lamb, give this recipe a try. You won't be disappointed.
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