How To Make Kabuli pulao recipe.

KABLI PULAO

 Kabuli Pulao is considered a festival and an important dish because of the price and quality of the ingredients as well as the tradition of being the national food of Afghanistan. The dish is traditionally placed between meals in which other foods make up the rest of the drink.

Ingredients

2-4 tablespoons four spices (recipe is this)

1.5 pound lamb (chopped meat)

350 grams Julien carrots

250 grams of raisins

3/4 C coking oil

2 chopped onions

4 cloves of chopped garlic Salt

900 grams of rice

Instructions

1. Wash your rice. You  make sure the water is clean. This cloud water is the starch you don't want. Makes sticky rice. (Good for other dishes, not this)

2. When frying, let the rice soak in water. Put a little frying oil in your pan (or pressure cooker). Fry the carrots for about 6 minutes. Fry the raisins even less, like 2 minutes. Then, fry your onions and garlic. You want the onion to be transparent. Remove each of them after frying.

3. Then use oil to brown your lamb pieces. When you are browning the lamb, add 1 tablespoon of your four spices.

4. Then, add water so that you can squeeze it. I recommend a pressure cooker. It only takes 10-12 minutes. Otherwise you need to make sure the meat is tender before proceeding.

5. Next, you want to put your meat back in the pressure cooker or whatever. Add rice, then enough water to cover. Cook the rice for about 10 minutes or until water is absorbed.

6. This last step is key. Take 1 tablespoon of your four spices and sprinkle it on the rice. Cover the rice with foil . Place it in the oven at 300 F for about 20 minutes. This last step removes the last drop of moisture and adds a little more flavor.

7. Rice will shine with oil and grease, but you don't want to wet it. It will take some time for it to be your choice. Because it has sweetness, just remember the salt along the way. Cabbage pilaf is a great way to celebrate an occasion or stay with family.