Afghani Pulao | Kabuli Pulao Recipe

Afghanistan’s signature dish, Afghani Pulao, also known as Kabuli Pulao, is a beloved culinary treasure that brings people together. This flavorful pilaf is crafted with Sella rice, garnished with carrots and raisins, and made even more delicious by the addition of juicy meat. The simplicity and richness of this Afghan recipe have earned it a special place in Pakistani cuisine, where Peshawari traditions are cherished. With fewer spices and effortless preparation, Afghani Pulao is a dish that never fails to impress. In fact, I’ve inherited this recipe from my father and frequently prepare it for special occasions, always receiving rave reviews from my guests. What sets Afghani Pulao apart from other pilafs like Biryani is its milder heat and deeper umami flavor, making it a hearty and satisfying meal. Over the years, I’ve refined this recipe to perfection, and today, I’m excited to share one of my favorite versions with you.

Why This Afghani Chicken Pilaf Will Win Your Heart?

This Afghan-inspired Kabuli pulao is a treat for the taste buds, thanks to its satisfying combination of juicy chicken, carrots, and dry grapes. Unlike other pilaf recipes that rely on an abundance of spices, this one boasts a rich umami flavor and subtle nuances that are both enticing and filling. The striking appearance of the dish, with its vibrant orange carrots and poppy seeds, adds to its appeal. Perhaps best of all, this recipe is incredibly easy to make – no fancy cooking skills or extra pans required. In fact, it’s perfect for novice cooks looking to impress their friends.

The History Of Afghani or Kabuli Pulao Recipe?

The Afghani Pulao’s roots run deep in Kabul, Afghanistan’s capital city, where its name originates. The dish is deeply rooted in Afghan culture and heavily influenced by Peshawar Khyber Pakhtunkhwa. This traditional signature dish of Afghanistan bears similarities to Pakistan’s Chicken Salan. Pashtuns often prepare this Pilaf in bulk for special occasions like festivals, marriage ceremonies, and cultural events. As a resident of KPK, a province steeped in Pashtun culture, I’m fortunate enough to have adopted this recipe as my own; it’s become a national dish here, which is why I cook it twice a month. My family, including my kids and husband, eagerly await this meal after Friday prayers. This Afghani Pulao is a hearty, aromatic meal served both for lunch and dinner. The fried carrots on top of the Pilaf and fragrant sella rice are iconic symbols of kabobi pilaf. We add a touch of sugar to balance out the flavors, but it’s not as sweet as Zarda, which we achieve by incorporating traditional spices to give it a fiery kick.

Let’s Make This Afghan National Dish

To prepare Afghan Pulao, start by roasting a chicken in a pan. Heat some oil in a pan, toss in the chicken pieces, and cook until golden brown, taking around 10-12 minutes. Alternatively, use meat cooked in a pressure cooker. Next, sauté onions in another pan with some oil until they turn light golden. Add garlic ginger paste, including green chili for extra flavor, and stir on medium heat for three minutes. After the onions have turned brown, remove some to use as garnish later. Then, add salt, water, and the roasted chicken, stirring for one minute. Next, add all spices, sugar, tomatoes, and potatoes, with a splash of water to speed up potato cooking time. Cover the lid for 8-10 minutes. Once the potatoes are cooked, rinse and prepare rice according to your preference. Then, add the soaked rice to the gravy and four glasses of water. Cook the rice for eight minutes before steaming it in a pan on low heat with a tight-fitting lid for 12-15 minutes. Finally, garnish with fried carrots and dry grapes.

My Pro Tips

When it comes to Afghan Pilaf, Sella rice is the only choice for its firm texture, reduced stickiness, and pleasant aroma. Basmati rice, on the other hand, should be avoided as it can disrupt the dish’s delicate balance. Achieving the perfect water ratio is crucial. For every glass of Sella rice, use two glasses of water, increasing the amount accordingly to prevent sticky rice. This harmony between water and rice ensures a delightful texture.Roasted chicken or boiled meat are essential in the gravy. Never add raw meat directly as it prolongs cooking time and may cause the gravy to shrink. Instead, cook the meat thoroughly before incorporating it into the dish.For garnishing, I recommend using fried carrots and dried grapes for their appealing colors and textures. Raw carrots can be unappealing with their crunchy texture, making them a poor choice for this dish. To elevate your Kabuli pulao’s visual appeal, try adding large pieces of chicken to the pan before adding rice, then steam the mixture until cooked through. Finally, place these chicken pieces on top of the finished recipe to add a touch of sophistication.

FAQs

You can store Kabuli Pulao in the refrigerator for 3-4 days. When reheating, place it over low heat and stir frequently to ensure even heating throughout. This will help prevent any rice grains from remaining cold or mushy. For a spicy twist, Afghani Pulao, also known as Kabuli Pulao, doesn’t typically have a bold heat like Biryani. However, if you enjoy spicy flavors, consider increasing the amount of red chili powder used in the recipe or adding chili oil to the gravy for an extra kick.Regarding sugar, this pilaf relies heavily on its sweet and savory flavor profile. If you’re not a fan of white sugar, you can substitute it with Maple syrup, brown sugar, or another type of sweetener. Alternatively, using fewer cardamoms can enhance the dish’s aromatic notes, providing a balanced taste experience.To remove excess moisture from Kabuli Pilaf, steaming is the most effective method. If you accidentally add too much water, simply extend the steaming time to evaporate the excess moisture and achieve the desired consistency.

Serving

While Kabuli Pulao is a hearty and filling dish on its own, it’s also well-suited to be accompanied by lighter options. Salads and raita (a yogurt-based side dish) make a refreshing pairing, providing a nice contrast to the rich flavors of the pulao. Alternatively, adding a spicy kick with mint chutney can add an extra layer of depth and excitement to the meal.

Afghani Pulao | Kabuli Pulao Recipe

Afghani Pulao, also known as Kabuli Pulao, is a quintessential Afghan dish that’s both flavorful and filling. The base of this hearty recipe is Sella rice, which is expertly cooked with juicy meat and garnished with a pop of color from carrots and sweetness from dry grapes. The result is a rich and aromatic pilaf that’s sure to become a new family favorite.

Instructions

To start, we’ll prepare the foundation of our kabuli pulao by roasting the chicken. In a pan, heat some oil and add the chicken, cooking until it’s nicely browned. Next, in the same oil, sauté the carrots for 2 minutes and then add the dried grapes for an additional 30 seconds. Meanwhile, we’ll also prepare the rice by soaking Sella rice in water for about 15 minutes.For the gravy, heat a separate pan with some oil over medium heat, then sauté the onions until they’re lightly golden. Add garlic, ginger paste, and a green chili for extra flavor, stirring and cooking for 3 minutes or until the onions are fully caramelized. Remove some of the onions to use as garnish later.Next, add salt, a splash of water, and the roasted chicken to the pan, stirring over medium heat for about 1 minute. Then, introduce all the spices, sugar, tomatoes, and potatoes, adding a splash of water to help cook the potatoes quickly. Cover the pan with a lid and simmer for 8-10 minutes.To combine everything, add the rice to the gravy, making sure to remove excess moisture first (I used 4 glasses of water for every 2 glasses of rice). Let it simmer for an additional 8 minutes. Finally, place the pan on a griddle or tava, reduce the heat to low, and tightly cover the lid for 12-15 minutes to steam everything together.To finish, garnish with fried carrots and raisins to make your kabuli pulao visually appealing.