Kabuki pulao recipe by tahira mateen biography
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Stir gently, remove from the heat, and set aside.
Rice
Select a large heavy-bottomed pot and bring 8 cups of water and salt to a boil, covered. My small contribution will be to teach two cooking classes showcasing Aghanistan’s rich cuisine to raise awareness and funds for refugees arriving in the US.
More information about the classes below.
Kabuli Pulao is considered to be Afghanistan’s national dish, and traditionally was served only on special occasions. Their work in the United States focuses on helping refugees and immigrants in vulnerable situations rebuild their lives in a new country by offering a wide range of services that include resettlement, employment, English language training, and immigration legal services.
I will also be teaching a second class on September 26th from 2 to 3:30 pm PST, sponsored by Seattle-Isfahan Sister City Advocacy, the nonprofit organization on whose board I serve.
Add the sliced onions and sauté until they turn golden brown.
- Cook the Chicken: Add the diced chicken to the pot and cook until browned, ensuring that the chicken is cooked through.
- Add Spices and Vegetables: Stir in 1 teaspoon of cumin seeds, 1 teaspoon of cardamom powder, julienned carrots, and salt to taste.
As with many popular dishes, there are regional varieties, and the dish is often personalized according to taste and the availability of specific ingredients. You can omit the meat and add vegetables like peas or bell peppers for a vegetarian version.
5. With its simple preparation process and versatile ingredients, it offers a satisfying meal that can be enjoyed by everyone.
This article takes you on a flavorful journey, guiding you through the preparation of this exquisite dish while providing tips and insights into its nutritional value and serving suggestions.
Ingredients for Kabuli Pulao
To prepare Kabuli Pulao, you’ll need the following ingredients:
- 1 cup Basmati rice
- 1 lb chicken, diced (or your choice of meat)
- 1 large onion, sliced
- 2 carrots, julienned
- 1/4 cup raisins
- 1/4 cup slivered almonds or walnuts
- 4 cups water or broth
- 1 tsp cumin seeds
- 1 tsp cardamom powder
- Salt to taste
- 2 tbsp vegetable oil
These ingredients come together to create a dish that is not only delicious but also rich in nutrients and flavor.
Instructions to Prepare Kabuli Pulao
Follow these step-by-step instructions to prepare Kabuli Pulao:
- Rinse the Rice: Rinse the Basmati rice under cool water until the water runs clear to remove excess starch.
Consider using a mix of both cilantro and mint for a more complex herbaceous note.
4. The broth is then poured over the rice mixture as it slowly cooks to perfection.
Place the rice and carrot pilaf on a serving platter, garnish with slivered pistachios and almonds, and serve hot.
The cool, creamy texture of yogurt complements the warmth of the spices in the pulao. Once boiling, add the rinsed rice and bring it back to a boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
Drain the rice in a colander, rinse with warm water, and set it aside.
Add 2 tablespoons of oil to the same heavy-bottomed pot.
Begin layering the partially cooked rice, the carrot mixture, and the lamb pieces until everything is evenly layered inside the pot.
Using a ladle, evenly pour 2 cups of lamb broth over the rice mixture.
Place the lid over the pot and cook the rice on medium-high heat for about 5 minutes before lowering it to medium-low and continue to cook for another 40 minutes.
Remove the pot from the heat and allow to rest for 5 minutes before serving.
Look for aged Basmati rice if possible; it tends to have a nuttier flavor and a more aromatic profile. You can also follow me on social media to see what’s latest in my kitchen!
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Its bright, citrusy notes enhance the dish’s aromatic qualities and add a burst of freshness.
Many communities, including mine, are coming together to support our Afghan brothers and sisters. Additionally, consider garnishing with a sprinkle of freshly grated lemon zest for a hint of citrus that can elevate the overall taste.
Layering Ingredients
To achieve a well-balanced flavor throughout your Kabuli Pulao, consider layering your ingredients thoughtfully.
Reheat thoroughly before serving.
Conclusion
Kabuli Pulao is a delightful dish that brings together the rich flavors and aromas of Afghan cuisine.
When using homemade stock, the freshness of the ingredients can shine through, but if you’re short on time, store-bought stock can also work well—just be sure to choose a low-sodium option to control the saltiness of your dish.