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A vegetarian take on Afghanistan's national dish, this fragrant Kabuli Pulao features fluffy basmati rice cooked with aromatic whole spices. It's beautifully garnished with sweet caramelized carrots, plump raisins, and protein-rich hard-boiled eggs, creating a visually stunning and delicious one-pot meal.
For 4 servings
Preparation: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes. Meanwhile, hard boil the eggs, then peel and slice them in half. Set aside.
Caramelize Garnish: Heat 2 tablespoons of ghee in a wide pan over medium heat. Add the julienned carrots and sugar, and sauté for 5-7 minutes until tender and lightly caramelized. Remove the carrots and set them aside. In the same pan, add the raisins and fry for 30-60 seconds until they plump up. Remove and keep with the carrots.
Sauté Aromatics: In a heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of ghee over medium heat. Add the whole spices (green cardamoms, cloves, cinnamon stick, bay leaf, black peppercorns) and sauté for 30-45 seconds until fragrant. Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Cook the Pulao Base: Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears. Drain the soaked rice completely and add it to the pot. Gently stir for 1-2 minutes, being careful not to break the grains, to lightly toast the rice.
Cook the Rice: Pour in 3 cups of water, add salt and garam masala powder. Stir gently once to combine. Bring the mixture to a rolling boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water is absorbed.
Rest and Assemble: Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This step, known as 'dum', is crucial for fluffy rice. After resting, open the lid and gently fluff the rice with a fork. Gently mix in half of the caramelized carrots and raisins. Arrange the halved boiled eggs over the rice. Garnish with the remaining carrots, raisins, and slivered almonds. Serve hot.
A vegetarian take on Afghanistan's national dish, this fragrant Kabuli Pulao features fluffy basmati rice cooked with aromatic whole spices. It's beautifully garnished with sweet caramelized carrots, plump raisins, and protein-rich hard-boiled eggs, creating a visually stunning and delicious one-pot meal.
This afghan recipe takes 65 minutes to prepare and yields 4 servings. At 593.45 calories per serving with 16.94g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
For a classic Kabuli Pulao, replace eggs with 500g of bone-in lamb or chicken. Brown the meat after the onions and simmer with a little water until tender before adding the rice.
Add 2 tablespoons of pistachios along with the slivered almonds for extra texture and authentic flavor.
Add 1-2 slit green chilies along with the ginger-garlic paste for a touch of heat, though traditional Kabuli Pulao is mild.
Substitute eggs with 1 can of drained chickpeas or pan-fried firm tofu. Use a neutral vegetable oil or vegan butter instead of ghee.
The hard-boiled eggs in this dish provide high-quality complete protein, which is essential for muscle repair, immune function, and overall body maintenance.
Basmati rice is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you fueled for hours.
Carrots are packed with Vitamin A (from beta-carotene), crucial for vision and immune health. Raisins offer iron and potassium, while whole spices contribute various antioxidants.
The whole spices used, such as cardamom, cloves, and cinnamon, are traditionally known in Ayurvedic and folk medicine to aid digestion and reduce bloating.
One serving of Kabuli Pulao with Eggs contains approximately 550-650 calories, depending on the amount of ghee and nuts used. This makes it a substantial and satisfying main course.
Yes, it can be part of a healthy diet. It offers a good balance of carbohydrates from rice, high-quality protein from eggs, and vitamins from carrots. The spices also have various health benefits. To make it healthier, you can reduce the amount of ghee and sugar.
Absolutely. To make it vegan, replace the ghee with a neutral vegetable oil or vegan butter. For the protein component, substitute the eggs with a can of chickpeas (added with the rice) or pan-fried cubes of firm tofu.
Aged, long-grain basmati rice is highly recommended. Its long, slender grains remain separate and fluffy after cooking, and it has a distinct aroma that is perfect for this dish.
Yes. Follow the steps for sautéing the aromatics and garnish using the 'Sauté' mode. Add the drained rice, water (use a 1:1 rice to water ratio, so 1.5 cups water for 1.5 cups rice), and seasonings. Pressure cook on high for 4-5 minutes, followed by a 10-minute natural pressure release. Fluff and add the garnish and eggs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and microwave until hot, or gently heat in a covered pan on the stovetop over low heat.
