For the background to this #AtoZWorldCookingChallenge Click HERE
Kabuli Pulao is the national dish of Afghanistan and seemed the obvious starter for my challenge, to cook a dish from every country in the world. This rice based dish can work well whether your preference is a vegetarian or non-vegetarian dish.
The dish is made out of full grain basmati rice with an optional meat filling. The meat generally used locally, is beef, lamb or chicken. I opted for lamb. Whilst the meat juices complemented the rice, the pièce de résistance was the sweet contrast of the plump sultanas, caramelised onions and carrots, against the spice mix and the delicate saffron infused milk……. (Trust me on that one ).
- 1/3 cup slivered almonds
- 1/3 cup pistachios
- Vegetable oil
- 3 medium carrots (finely chopped into match sticks)
- 4 teaspoons sugar
- 1/2 cup jumbo sultanas
- 1/3 tsp of crushed cardamom seeds
- 2 tsp Garam Masala
- 3 lb. boneless leg of lamb cut into large chunks (optional)
- 1 cup of stock (vegetable or meat)
- 2 medium sized onions finely sliced
- 1 tsp salt
- 1 – 2-inch piece of cinnamon
- 1/2 teaspoon cumin seeds
- 3 cloves of garlic, smashed
- 4 cups basmati rice (extra long if possible)
- 1 pinch of Saffron soaked in 2 tsp of Milk
- Soak 4 cups rice in water for 4 hours minimum then rinse
- Add the saffron to the milk (I used a shot glass)
- Simmer the rice for 2/3 of the required cooking time then drain well in cold water to prevent it from further cooking further
- Toast the slivered almonds and pistachios in a sauté pan until they are a slight nutty in colour then set aside (be carful not to burn and save a few for the final garnish)
- Heat up 2 tsp of vegetable oil in a small sauté pan over medium high heat and cook the finely sliced carrots for 3-4 minutes and add the sugar and continue to cook for a few more minutes until the carrots caramelize, add in sultans and cook for an additional minute, then stir in the crushed cardamom. Set aside.
- Heat up a drizzle of vegetable oil in a pan and sauté the sliced onions until well caramelised (set aside)
- Season meat with 1 tsp of salt
- Add a little vegetable oil to a large pan and brown the meat in batches (bite size pieces) until well browned
- Add in ½ tsp salt, garlic cloves, garam masala, cinnamon and cumin seeds to the meat
- Add the rice to the meat and spices and a little of the stock, then simmer under a low heat
- Continue gradually adding the stock until the rice is cooked and all the liquid has been absorbed.
- Take off the heat, add half of the nut, onion, carrot and sultan mixture, stir, cover and leave to rest for five minutes (the meat should be cooked but still tender)
- Heat the remaining carrot, nut mixture in a separate pan for a couple of minutes ensuring it doesn’t burn.
- Plate up the rice and meat and dress with the remaining now warm carrot, nut mixture
- Garnish with the reserved toasted slivered almonds and pistachios and finish with a drizzle of the Saffron infused milk
- Afghanistan – Kabuli Pulao #AtoZWorldCookingChallenge