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Kabli (Afghani) Pulao

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Number of Votes 11
Number of times Viewed 59749
Comments 11
Rating 3.5/5.0
Occasion: Any   Total servings: 6
Cuisine: Afghani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Kabli (Afghani) Pulao recipe by maham at
Aromatic basmati Rice With Carrots, Raisins, Spices and meat.

Keywords: pilaf, kabuli

Basmati Rice - 3 cups
Beef - 1 kg, Cubed
Onions - 2 pcs, large(finely chopped)
Cumin seedsClick to find more about Cumin seeds - 1 tsp
Cloves - 1 tsp
Black pepperClick to find more about Black pepper - 1 tsp, Whole
SaltClick to find more about Salt to taste
Carrots - 2 medium, grated
RaisinsClick to find more about Raisins - 1/2 cup
Oil - 1/3 cup

Heat oil in a pot. Fry chopped onions until light brown.
Now add meat and fry till brown.
Add water, saltClick to find more about salt and pepper, cloves and simmer till tender.
Remove the meat. Cook until 1 cup of stock remains.
In a seperate pan cook the grated carrots in oil until brown.
Add raisinsClick to find more about raisins and fry tilClick to find more about til plump. Drain and set aside.
Parboil the rice (boil until al dente - do not completely cook the rice!!) and drain the rice.
Place the rice into a large pan.
Sprinkle zeeraClick to find more about zeera (cumin seedsClick to find more about cumin seeds). Pour the meat stock over it and stir.
Layer the meat and half of the carrotClick to find more about carrot-raisin mixture over rice.
Cover the pan tightly and place it in a hot over for 40 mins.
Sprinkle the rest of carrotClick to find more about carrot-raisin mixture on top and serve.

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There are 16 comment(s) for this recipe.
by Danish 3/5 Stars

Tue Apr 10, 2018

by Anonymous 5/5 Stars
Hmmmmmmm yammmmmmiiiiiiiiiiiiii

Wed Mar 30, 2016

by Anonymous16516516 5/5 Stars

Thu Feb 06, 2014

by 5/5 Stars
One of my favorites.....

Sun Dec 01, 2013

by Anonymous 4/5 Stars
awesome, i try it and its taste was great. yammmmiiiiii

Wed Nov 13, 2013

by sohaira khalid No Rating
l am 8 years old . this is one of my favirote dish.

Thu Nov 01, 2012

by ALI SHAH 5/5 Stars
hi i am AliShah from scotland...i have just made this afghani pilauo.and its still in the oven.but the smell was awesom!!!! and i hope when it will be cooked i will love to eat this...if its cooked great ...i will comment it here again.but anyways HUMA Thanks for the recipie.......

Thu Sep 27, 2012

by Anonymous 4/5 Stars
Nice recipe ! i tried it today .. turned out great:D

Mon Jul 16, 2012

by Lapierrefine 5/5 Stars
Excellent recipe! @ previous comments - If you are an experienced cook you will know that when you remove the meat, you will be then making a reduction with what is left in the pan. A hot oven starts at 375F. The more you cook the more this type of knowledge comes naturally. Keep at it and enjoy!

Wed Apr 11, 2012

by Anonymous No Rating
I have used this recipe for my Food Tech in school, haven't tried it yet, but I hope it will turn out good, however we are making our own dish, in which we have to combine two cultures recipes, so I will do all the steps, however, instead of putting the beef meat we used to make the broth, I am going to use an Indian curry. Hope it turns out well :/ Also, next time, use more accurate information. A hot oven? I mean, include some sort of temperature, however the rest, I had a general idea. Thanks for the help!

Sun Jan 01, 2012

by arooj ali 1/5 Star
nice but plz huma urdu ma bhe bata dia kara

Sat Nov 19, 2011

by Leyla khan 5/5 Stars
am giving 5 starts for the dish itself but could def do with better explanation, so a possible edit would be appreciated for future users of this recipe, other wise its all good ;-)

Sun Oct 09, 2011

by Anonymous 1/5 Star
I have had this recipe before and i know its good.. but i think this recipe is hard to understand because he/she is jumping words. ok so he heat oil fry onion adds meat adds water pepper, cloves so there is no garlic? then remove the meat then what are you cooking? reperate pan fry carrots in oil add raisens DRAIN WHAT?? LOLEZ there will be no liquid anyway. (so now jumps onto rice boil until al dente)placing rice into large pan.. the rest is all confusing crap

Sun Apr 17, 2011

by archana 3/5 Stars
kya tum bhi na manav tumhe to sab kuch hi achcha lagta hai

Tue Jan 04, 2011

by abha 5/5 Stars
swadish dish hmmm maza aagaya aap bhi khain

Tue Jan 04, 2011

by hahahahah 1/5 Star
wah kya baat hai yahaahn

Tue Jan 04, 2011

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