Afghanistan: Kabuli Pulao

Embark on a culinary journey that delves deep into the heart of Afghanistan’s rich cultural tapestry with the exquisite and aromatic masterpiece known as Kabuli Pulao. This iconic dish encapsulates the essence of Afghan cuisine, blending a harmonious symphony of flavours, textures, and histories to create a culinary experience that transcends borders and time.

Nestled between the towering peaks of the Hindu Kush mountains and the vast stretches of arid desert, Afghanistan’s culinary traditions have been shaped by its geographical location, trade routes, and historical interactions. Kabuli Pulao stands as a testament to this vibrant heritage, capturing the very essence of the country’s culinary evolution.

Picture this: succulent pieces of tender meat, traditionally lamb or goat, are meticulously marinated with a fragrant concoction of spices that tell stories of the Silk Road, where caravans laden with treasures traversed the arid terrains, imparting flavours and influences along their journey. The meats are then sautéed to perfection, creating a beautiful caramelised exterior that contrasts with the tender interior, promising a burst of savoury delight with every bite.

But what truly elevates Kabuli Pulao to a level of unparalleled sophistication is the use of basmati rice – slender, fragrant grains that hail from the foothills of the Himalayas. These grains are meticulously washed and parboiled, a delicate process that ensures each grain retains its distinct identity while becoming infused with the myriad spices and meaty goodness.

As the lamb or goat simmers in its own juices, releasing a heavenly aroma that fills the air, plump raisins and julienned carrots join the ensemble. The raisins, reminiscent of the sweet trade that once flowed through Afghanistan, add a gentle sweetness that counterbalances the richness of the meat, while the carrots contribute a vibrant pop of colour and a crisp texture that contrasts delightfully with the tender grains.

The pièce de résistance, however, is the final assembly of this culinary masterpiece. The parboiled rice, now infused with the essence of the meats and spices, is layered meticulously with the meat, carrots, and raisins, creating a symphony of colors and flavours that beckon with each spoonful. A final touch of saffron-infused water lends a golden hue to the dish, hinting at the opulence that has woven itself into Afghan history through centuries.

And so, dear culinary enthusiast, as you embark on the endeavour to create Kabuli Pulao, remember that you’re not just crafting a meal, but rather, you’re reimagining the stories of ancient trade routes, the whispers of generations past, and the spirit of a resilient nation. With each bite, you’ll be savouring a piece of history, a taste of Afghanistan’s enduring traditions, and a testament to the unifying power of food.

To start this recipe you will need the following ingredients:

• 1 kg of Lamb shanks or Lamb mean with bone
• 8 cloves garlic
• 2 onions – Diced
• 1 black cardamom pod
• 8 green cardamom pods
• 1 tbsp coriander seeds
• 1 tbsp whole black pepper corns
• 1 tbsp cumin seeds
• 5 cloves
• 1 large cinnamon stick
• 2 tbsp salt, or to taste
• 1.5 lb lamb
• 350 grams julienned carrots
• 250 grams of raisins
• 2 Tablespoons of sugar
• 3 Cups Rice – Washed until clear

To start this you will need wash your rice until the water runs clear. This is a very important step because any excess starch will make the rice mushy

Now clean your lamb shanks with salt and water, ensuring that all parts are washed. This step isnt essential but a standard practise in my household.

Now in a pressure cooker add the following ingredients:

• 1 kg of Lamb shanks or Lamb mean with bone
• 4 cups of water
• 8 cloves garlic
• 2 onions – Diced
• 1 black cardamom pod
• 8 green cardamom pods
• 1 tbsp coriander seeds
• 1 tbsp whole black pepper corns
• 1 tbsp cumin seeds
• 5 cloves
• 1 large cinnamon stick
• 2 tbsp salt, or to taste

Now bring this to boil and then pressure cook this for 45 minutes on medium heat. If you are using Lamb pieces with bone you can pressure cook this for 30 minutes.

Now soak raisins in boiling water for 10 minutes. Once soaked, drain.

Whilst that soaking, on a pan on medium high heat, add 3 tbsp of oil and heat until smokey.

Add Julienne carrots and sauté for 10 minutes or until soft. Add your drained raisins and sauté for 5 minutes.

Then add them to the foil with your carrots and wrap into your foil packet to add to rice later.

Bring a pot of salted water to a boil. Add your rinsed and soaked rice to the boiling water. Watch closely – this step is crucial. Aim for partial cooking; overcooking leads to mushy pulao. About 5 minutes should suffice on average. Test by breaking a rice grain – if it snaps, it’s ready. Drain rice after cooking.

Now, prepare the sugar solution for rice color. Heat a pan, add 1/4 cup vegetable oil and sugar. Let sugar darken, then add 1/2 cup water. Set aside.

Once the meat is cooked, remove it from the broth. Now, assemble in a large pot: half the rice, the lamb, and the remaining rice. Drizzle with some lamb broth, sugar mixture, and char masala – which is a blend of

1 Tbs cumin

1 Tbs black cardamom

1 Tbs cinnamon

1 Tbs clove

Create steam vents in the rice using a spoon handle. Arrange raisins and carrots over the rice in a pan. Cover with additional foil and place the rice lid on top.

Now cook this for 30 minutes on medium low heat

Now leave this to rest for atleast 10 minutes uncovered and then mix

Now to assemble, on a plate add your rice and then your meat along with your raisins from your foil bag.