How To Make Delicious Kabuli Pulao 2021

Everyone loves Kabuli Pulao. Kabuli Pulao is a Persian rice dish cooked with chicken, beef, lamb or even fish in the North. Kabuli pulao has an interesting history which dates back to the time of Mughal Emperor Akbar who ruled India from 1556 to 1605 AD.

The Kabul Valley is located in Afghanistan and it was once under the control of the Mughals. Kabuli Pulao gets its name from this region. Kabuli pulao typically has saffron in it but there are regional variations to this recipe.

Kabuli Pulao

Kabuli pulao can be made with vegetables like peas, carrots and potatoes too apart from meat! It cubed pieces of chicken or beef and rice. Kabuli pulao is a rich, fragrant dish cooked with aromatic spices which have been passed down from generation to generation in India.

Kabuli Pulao

In today’s recipe, I am going to show you how you can make Kabuli Pulao at home by following my simple instructions. Kabuli pulao makes for the perfect lunch on a cold winter day with a side of raita! Kabuli Pulao tastes best when it has had time to sit and absorb the flavours. So, if possible prepare Kabuli Pulao a few hours before eating or even better one night before! Give this delicious Kabuli pulao recipe a try and let me know how it turned out in the comments below!

Ingredients:

• Oil – 2 tbsp

• Bay leaf – 1

• Cinnamon Stick – 1 medium sized piece

• Green Cardamom Pods – 3-5 numbers crushed in a mortar and pestle to release the seeds. The skin is not removed.

• Kabuli Chana Daal/Kabuli Chana or dried white chickpeas soaked overnight and boiled until tender – ½ cup (100 grams) [alternatively, you can use canned Kabuli channa]

• Basmati Rice (Soaked for 20 minutes and drained) – 1 cups [You may need more water if using regular long grain rice]

Pros:

Kabuli channa/ Kabuli chana is rich in proteins and nutrients and is a vegetable substitute for meat. Kabuli channa can be stored in your pantry for months and used in Kabuli pulao, kabuli chana chaat or even made into Kabuli channa paratha! Kabuli pulao tastes best when it has had time to sit and absorb the flavours. So, if possible prepare Kabuli Pulao a few hours before eating or even better one night before. Enjoy!

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