Kabuli Pulao is the national dish of Afghanistan. Characterized by shiny carrots and large tender chunks of lamb, it
is an unforgettable dish.Kabuli Praw is considered a festive and important dish because of the price and quality of the ingredients and
because it is the traditional national dish of Afghanistan. This dish is usually placed in the center with other
dishes surrounding it.
Wash rice. Wash until water becomes clear. Then let the rice soak in the water.
Heat sesame oil in a frying pan, add onion and roughly chopped garlic and saute for 30 seconds. Then add the
cumin, lamb, and 1 tablespoon of salt.
Transfer the ingredients to the pot and add 3 cups of water. Cook on high pressure for 25 minutes for a pressure
cooker or 1 hour for a regular pot. Cook until meat crumbles easily with a fork.
While the meat is cooking, cook the carrots and raisins. Heat vegetable oil, add carrots and saute until soft.
Transfer to aluminum foil.
Soak the raisins in boiling water for 5 minutes, drain and fry in the same pan with the carrots for 30 seconds.
Wrap with carrots in aluminum foil.
In a separate pot, bring water (not included in the quantity) to a boil and add an appropriate amount of salt
(about 0.5% to 1% of the water). Add washed and soaked rice and boil for 4 minutes, not fully cooked, but
slightly firm. When the rice can be crushed with fingers, drain in a colander.
In a saucepan, add 1/4 cup vegetable oil and sugar and cook until caramelized; add 1/2 cup water and set aside.
Remove the cooked lamb. Place half of the rice in a large pot, top with lamb, and layer with remaining rice.
Pour over the meat cooking liquid, the sugar liquid from step 7, and the chama masala.
Make holes in the rice to allow steam to escape. Top with raisins and carrot wrappers and cover with aluminum
foil.
