What is Kabululi Pulao?
travelers to the South Asian country in Afghanistan will not be able to avoid the country's national meal, Kabululululi Pulao or qabil palaw . This entry has a nutritious and filling mixture of several prevailing local flavors. Although there are variants, its key features are brownish and traditionally seasoned Basmati rice, crushed lamb or chicken and beans, with a significant breakdown of cracked carrots, nuts and raisins.
Pulao is served primarily in restaurants or large gatherings such as festivals or weddings. Other native rice meals requiring cheaper ingredients are more common for everyday meals. However, this does not mean that this food is not found at the road stand outside the road or is used to impress visitors from other countries.
Basmati rice and meat are part of Kabululi Pulao that requires the greatest accuracy. The traditional way of preparing rice begins with Rinsinemg to three times in cold water and then cook it in the same stock with meat.This broth builds in taste using several significantly in the Middle East.
It all begins with caramelization of the onion in a hot, oiled pan, then pieces of lamb or chicken. Then it burns lightly, water, salt and spices like cumin, saffron, cardamom and cinnamon are added to immersion of meat. Kabululi Pulao is covered and should be cooked until the meat soaks up with taste and tenderness. Different mixtures of spices are possible, leading to any number of tasty and color broths. Other common additions are cloves and masala, which is a native blend of ginger, garlic, onion and chilis.
As soon as the meat is cooked to the satisfaction of the chef, it is removed from the stock to prevent excessive cooking. Then rice and the bass lens go to the pot when they take the same amount of time to cook. None of the rice should protrude from the broth that will be completely absorbed by rice and beans after covering and leaving at medium lowHeat.
When the rice is finished, Julienne cut the carrots, then full of raisins and finally sliced almonds or other nuts are roasted in a pan with a little oil until they cook and tender. The almonds deal with slightly brown color and raisins are said to be ready when they are ready. Once rice is finished, administration is usually done in one of two ways. Some cooks charge rice into a serving bowl and then a layer of boiled meat, carrots and raisins. Others will combine all the ingredients in the pot and then throw a bundle pulao before they present them to the guests.