Kabuli Pulau is a traditional dish of Middle Eastern cuisine, originating from the Afghan region of Kabul. It is a delicious and flavorful rice pilaf that is made with long grain white rice, spices, and a variety of ingredients that are often used in Middle Eastern cooking such as raisins, almonds, and carrots.
Here's how to cook Kabuli Pulau step by step in depth:
Ingredients:
2 cups of long grain white rice: The type of rice used in Kabuli Pulau is long grain white rice, which is known for its fluffy and tender texture. Long grain rice is best for pilaf dishes as it does not become sticky when cooked, allowing each grain to remain separate and fluffy.
4 cups of water: The water is used to cook the rice and helps to absorb the flavors of the spices and ingredients used in the recipe.
1 large onion, finely chopped: The onion provides a sweet and savory flavor to the dish and is sautéed in oil to soften its texture before being mixed with the other ingredients.
2 tbsp vegetable oil: Vegetable oil is used to cook the onions and to bring out the flavors of the spices. Canola, sunflower, or corn oil can all be used.
1 tsp cumin seeds: Cumin seeds provide a warm and earthy flavor to the dish and are toasted in oil to release their aroma before being added to the rice mixture.
1 tsp coriander seeds: Coriander seeds add a fresh and citrusy flavor to the dish and, like the cumin seeds, are toasted in oil before being added to the rice mixture.
1 tsp turmeric powder: Turmeric provides a warm and slightly bitter flavor to the dish and gives it a beautiful yellow color.
1 tsp salt: Salt is used to enhance the flavors of the ingredients and to balance out the sweetness of the raisins and carrots.
1 cup raisins: Raisins add a sweet and chewy texture to the dish and are often used in Middle Eastern cooking to add natural sweetness.
1 cup slivered almonds: Almonds provide a crunchy and nutty flavor to the dish and are often used as a garnish on top of the finished dish.
1 cup grated carrots: Carrots add a sweet and crunchy texture to the dish and are often used in Middle Eastern cooking to add natural sweetness.
1 tsp sugar (optional): Sugar is optional in this recipe and can be used to balance out the flavors if desired.
Procedure:
Rinse the rice: Rinse 2 cups of long grain white rice several times in cold water until the water runs clear. This helps to remove any excess starch from the rice and ensures that it will cook evenly.
Soak the rice in water for 30 minutes: Soak the rinsed rice in 4 cups of water for 30 minutes. This helps to soften the grains and ensures that they will cook evenly.
Sauté the onion: In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 large, finely chopped onion and cook until golden brown, stirring occasionally, for about 5 minutes.
Add the spices: Once the onion is golden brown, add 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 1 teaspoon of turmeric powder, and 1 teaspoon of salt to the saucepan. Cook for 1-2 minutes, stirring constantly, until fragrant.
Add the rice: Drain the rice and add it to the saucepan, stirring well to mix with the spices and onions.
Add the ingredients: Add 1 cup of raisins, 1 cup of slivered almonds, and 1 cup of grated carrots to the saucepan. Stir well to mix with the rice and spices.
Add the water: Pour 4 cups of water into the saucepan and stir well to mix with the rice and other ingredients. Bring the mixture to a boil.
Reduce heat and cover: Once the mixture reaches a boil, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice cook for 18-20 minutes or until the water has been absorbed and the rice is tender.
Fluff the rice: Once the rice is cooked, remove the saucepan from heat and let it sit for 5 minutes. Then, use a fork to fluff the rice and mix in any remaining ingredients.
Serve: Serve the kabuli pulau hot, garnished with additional slivered almonds and cilantro if desired.
And there you have it! A delicious and flavorful kabuli pulau that is sure to be a hit with your family and friends. Enjoy!
