Kabuli Palao: Afghanistan’s National Dish Unveiled

Last updated on October 6th, 2023 at 02:34 pm

In celebration of our customers’ diverse culinary traditions, we’re honored to delve into the flavors and history of Afghanistan’s national dish, Kabuli Palao. We believe that food is a universal language, and we’re excited to continue exploring the rich traditions of the countries we serve.

Kabuli Palao, also known as Kabuli Pulao, is a beloved Afghan dish that traces its origins to Afghanistan’s rich cultural and culinary heritage. The blend of flavors like cardamom, cumin, and garam masala make it a favorite not just in Afghanistan but also in other regions like India and Pakistan.

While similar to biryani and other South Asian rice dishes, Kabuli Palao has its own unique set of ingredients and cooking techniques that give it its distinctive flavor.

Kabuli Palao: Meaning and Other Names

The word “Palao” is derived from the Sanskrit term “palāka,” which ‌means a “ball of cooked rice.”

This rice dish is also known by other names, such as “Qabili Palaw” or “Afghani Pulao” in different parts of the world.

The term “Qabili” suggests that the dish is “delectable” and fit for a king, reflecting the rich and sumptuous flavors it possesses. Once considered a dish for royalty, this rice staple has become a favorite of all types of people in Afghanistan.

Common Ingredients

A traditional Kabuli Palao recipe involves a variety of ingredients:

• Basmati rice
• Meat (often lamb or chicken)
• Cardamom pods and ground cardamom
• Cumin seeds and ground cumin
• Black cardamom
• Garam masala
• Black pepper
• Garlic cloves
• Ghee or oil for sautéing
• Slivered almonds and pistachios for garnish
• Cup raisins
• Turmeric and coriander
• Salt

Classic Recipe for Kabuli Palao

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour and 30 minutes

Ingredients:

• 2 cups Basmati rice, soaked for 30 minutes
• 1 lb meat (lamb or chicken), cut into pieces
• 4 cups of water
• 3-4 cardamom pods
• 1 tsp cumin seeds
• 1 black cardamom
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp black pepper
• 2-3 garlic cloves, minced
• 3 tbsp ghee
• 1/4 cup slivered almonds
• 1/4 cup pistachios
• 1/4 cup raisins
• 1 tsp turmeric
• 1 tsp coriander
• 1 tsp salt

Method:

1. Meat Preparation: In a large pot, sauté garlic cloves and meat in ghee over medium heat until the meat turns golden brown.
2. Spices: Add cumin seeds, cardamom pods, and black cardamom to the meat. Cook on low heat for 5 minutes.

3. Water: Add 4 cups of water, salt, and cook on high heat until the meat is tender.

4. Rice: In a separate pot, cook the soaked rice with enough water until half done. Drain the water and set the cooked rice aside.

5. Nuts and Raisins: In a frying pan, sauté slivered almonds, pistachios, and cup raisins in a teaspoon of ghee until they are yummy and golden brown.

6. Final Assembly: Layer the meat and cooked rice in the large pot. Add ground spices like black pepper, ground cardamom, ground cumin, garam masala, turmeric, and coriander.

7. Cook: Seal the pot and cook on low heat for 30-40 minutes.

8. Garnish: Garnish with the sautéed nuts and raisins.

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