Halal Recipe : Halal Afghan Kabuli Pulao
Servings: 3–4 | Time: 1 hour (worth every minute)
Ingredients:
For the rice:
2 cups basmati rice
2 tbsp oil or ghee
1 cinnamon stick, 2 cardamom pods, 2 cloves
Salt to taste
Water for boiling
For the meat:
300g beef or chicken (bone-in or boneless)
1 onion – sliced
2 garlic cloves
1 tsp cumin
Salt & pepper
Water for stewing
Toppings:
1/2 carrot – julienned
2 tbsp raisins
1 tsp sugar (to lightly caramelize)
1 tbsp oil or butter
Optional: chopped almonds or pistachios
Instructions:
1. Cook the meat:
Sauté onion, garlic, and spices. Add meat, sear, then add water and simmer until tender (30–40 mins). Reserve the broth.
2. Cook the rice:
Boil rice in the broth with whole spices and salt. Cook until fluffy but not mushy. Drain excess water if needed.
3. Prepare toppings:
In a pan, fry carrots with sugar in oil/ghee until soft. Add raisins last to avoid burning.
4. Assemble:
Layer meat and rice in a pot or tray. Top with carrot-raisin mix. Cover and steam for 5–10 minutes on low to bring flavors together.
Kabuli Pulao isn’t just a meal — it’s history, resilience, and warmth layered in fragrant rice. With its sweet raisins and tender meat, it teaches us that strength and softness can exist in one dish. May it remind us that food can carry stories, and those stories carry barakah.
A dish from Afghanistan, shared with the world — this Kabuli Pulao is a gift of culture and comfort. Whether it’s your first time tasting it or your childhood memory on a plate, may every bite bring peace and connection.
"One du’a, one bite, one soul at a time".
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“Soft rice. Strong roots. Stories in every spoon.”
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