Get ready to embark on a culinary journey to Afghanistan with these 20 delicious Afghani pulao recipes! Pulao, also known as pilaf, is a staple dish in Afghan cuisine, typically made with saffron-infused rice, mixed with spices, herbs, and your choice of protein or vegetables. With its rich flavors and aromas, Afghani pulao has captured the hearts (and taste buds) of food enthusiasts around the world. In this article, we’ll take you on a culinary tour of Afghanistan’s most beloved pulao recipes, each one infused with unique spices and ingredients that will transport your taste buds to the ancient Silk Road.
Classic Afghani Qabili Pulao with Lamb
Classic Afghani Qabili Pulao with Lamb Recipe
Experience the rich flavors of Afghanistan with this beloved dish, Qabili Pulao, a hearty lamb and rice pilaf. This recipe is a simplified version of the traditional method, perfect for a weeknight dinner.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 tablespoons ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 1 cup dried apricots, soaked in water and chopped
– 1/4 cup chopped fresh parsley or cilantro (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add lamb, onion, garlic, cumin, coriander, turmeric, salt, and pepper. Cook until lamb is browned, about 5-7 minutes.
3. Add soaked rice to the saucepan and stir well. Cook for 1-2 minutes.
4. Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
5. Fluff the pilaf with a fork and garnish with chopped parsley or cilantro, if desired.
Cooking Time: 40-45 minutes
Afghani Chicken Pulao with Carrots and Raisins
This classic Afghani dish is a flavorful blend of chicken, carrots, raisins, and fragrant spices cooked to perfection in aromatic basmati rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups basmati rice
– 4 cups water
– 2 large carrots, peeled and grated
– 1/4 cup golden raisins
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp turmeric
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Rinse rice and soak in water for at least 30 minutes. Drain excess water.
2. Heat oil in a large pan over medium heat. Add chopped onion and cook until softened.
3. Add chicken, carrots, raisins, cumin, coriander, turmeric, and salt. Cook until the mixture is lightly browned.
4. Add soaked rice to the pan and stir well. Add 4 cups water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Vegetable Afghani Pulao with Chickpeas
This recipe is a twist on the classic Afghan pulao, featuring chickpeas and a variety of colorful vegetables. The result is a deliciously aromatic and nutritious meal that’s perfect for any occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 can chickpeas (14 oz), drained and rinsed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (such as peas, corn, and carrots)
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, bell pepper, and carrot; cook until tender, about 5 minutes.
2. Add mixed vegetables, cumin, coriander, and salt; cook for an additional minute.
3. Add rice and water to the saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and liquid has been absorbed.
4. Stir in chickpeas. Serve hot, garnished with cilantro.
Cooking Time: 30-40 minutes
Spicy Afghani Pulao with Beef and Tomatoes
Experience the bold flavors of Afghanistan with this aromatic pulao dish, perfect for a hearty meal or special occasion. This recipe combines tender beef, juicy tomatoes, and fragrant spices to create a mouthwatering delight.
Ingredients:
– 1 lb beef (boneless), cut into small pieces
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 2 medium-sized tomatoes, diced
– 1 cup long-grain basmati rice
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– Salt, to taste
– 2 tbsp vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add beef and cook until browned, about 5 minutes.
3. Add onions, garlic, cumin, coriander, turmeric, red chili powder, and salt. Cook for 2-3 minutes.
4. Add tomatoes and cook for an additional 2-3 minutes.
5. Add rice and water to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until rice is cooked.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 30-40 minutes
Afghani Pulao with Lamb Shanks and Almonds
A flavorful and aromatic rice dish from Afghanistan, Afghani Pulao is a perfect combination of tender lamb, crunchy almonds, and fluffy basmati rice. This recipe is a twist on the classic pulao, adding rich flavor with lamb shanks.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 4 lamb shanks
– 2 tablespoons ghee or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup almonds, sliced
Instructions:
1. Rinse rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add lamb shanks and cook until browned on all sides, about 5 minutes. Remove from pan and set aside.
3. Add diced onion to the same pan and cook until translucent, about 3 minutes. Add garlic, cumin, coriander, and turmeric; cook for an additional minute.
4. Add rice to the pan and stir to coat with spice mixture. Cook for 2-3 minutes.
5. Add 2 cups of water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
6. Meanwhile, brown lamb shanks in a separate pan with some oil, if needed. Add sliced almonds and cook until golden brown, about 2-3 minutes.
7. Combine cooked lamb and almond mixture into the rice dish. Season with salt to taste.
Cooking Time: 45-50 minutes
Sweet and Savory Afghani Pulao with Apricots
This traditional Afghan dish is a perfect blend of sweet and savory flavors, with tender rice, juicy apricots, and aromatic spices. A flavorful one-pot meal that’s easy to make and perfect for any occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1 can (14 oz) diced apricots in syrup, drained
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, coriander, turmeric, and salt. Cook for 1 minute, stirring constantly.
4. Add rice to the saucepan and stir to coat with the spice mixture.
5. Add apricots, water, and soaked rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Afghani Pulao with Ground Lamb and Spices
Experience the authentic flavors of Afghanistan with this traditional pulao recipe, infused with aromatic spices and tender ground lamb.
Ingredients:
– 1 cup basmati rice
– 1 pound ground lamb
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili flakes (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large pan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and cook until they are lightly browned.
3. Add the minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, and red chili flakes (if using). Cook for 1 minute, stirring constantly.
4. Add the ground lamb to the pan, breaking it up with a spoon as it cooks.
5. Stir in the soaked rice, salt, and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Afghani Pulao with Dried Fruits and Nuts
This fragrant and flavorful rice dish is a staple of Afghan cuisine, often served at special occasions. With the addition of dried fruits and nuts, this pulao takes on a delightful sweet and savory flavor profile.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt to taste
– 1/4 cup dried apricots, chopped
– 1/4 cup chopped almonds
– 1/4 cup chopped pistachios
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add onion, garlic, cumin, coriander, and salt. Cook until the onion is translucent.
3. Add the soaked rice to the saucepan and stir to combine with the spice mixture. Add 2 cups of water and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
5. Stir in chopped dried fruits and nuts. Serve hot.
Cooking Time: 25-30 minutes
Afghani Pulao with Saffron Infused Rice
A classic Afghan dish that combines aromatic spices, tender meat, and flavorful saffron-infused rice. This recipe is a staple of Afghan cuisine, perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 onion, finely chopped
– 1 pound boneless lamb or beef, cut into small pieces
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
3. Add lamb or beef and cook until browned, breaking up with a spoon as needed.
4. Add garlic, cumin powder, coriander powder, and salt. Cook for 1 minute.
5. Drain the rice and add it to the saucepan. Stir well to combine with the meat mixture.
6. Add saffron-infused water and mix well.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 25-30 minutes
One-Pot Afghani Pulao with Chicken and Potatoes
Experience the rich flavors of Afghanistan in this hearty one-pot dish, packed with juicy chicken, tender potatoes, and aromatic spices. This simple yet flavorful recipe is perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large potatoes, peeled and cubed
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon turmeric
– Salt and black pepper, to taste
– 2 cups water or chicken broth
– 2 tablespoons ghee or vegetable oil
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, cinnamon, cardamom, and turmeric. Cook for 1 minute.
3. Add the chicken and cook until browned, about 5-7 minutes.
4. Add the potatoes, water or broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the potatoes are tender.
Afghani Pulao with Yogurt-Marinated Lamb
Experience the rich flavors of Afghanistan with this aromatic pulao dish, featuring tender lamb marinated in a creamy yogurt mixture. This classic recipe is perfect for special occasions or everyday meals.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 cups basmati rice
– 4 cups water
– Vegetable oil or ghee, for brushing
Instructions:
1. In a large bowl, combine lamb, yogurt, lemon juice, cumin, coriander, turmeric, salt, and black pepper. Mix well, cover, and refrigerate for at least 2 hours or overnight.
2. Heat oil or ghee in a large saucepan over medium-high heat. Remove lamb from marinade, letting excess liquid drip off.
3. Cook lamb until browned, about 5 minutes. Add basmati rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Afghani Pulao with Cumin and Cardamom
Experience the aromatic flavors of Afghanistan with this traditional Pulao recipe, infused with the warmth of cumin and cardamom.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cardamom
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until softened.
3. Add cumin, cardamom, and salt. Cook for 1 minute, stirring constantly.
4. Add the soaked rice to the saucepan and stir well. Pour in the water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Fluff the Pulao with a fork and garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Afghani Pulao with Caramelized Onions
This classic Afghan recipe is a flavorful and aromatic rice dish, cooked with caramelized onions, spices, and herbs. The combination of sweet and savory flavors makes it a staple in many Afghan households.
Ingredients:
– 1 cup basmati rice
– 2 medium onions, thinly sliced
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro, chopped (optional)
Instructions:
1. Cook the basmati rice according to package instructions. Set aside.
2. Heat oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add sliced onions and cook, stirring occasionally, until they turn golden brown (about 20-25 minutes).
4. Add coriander powder, turmeric powder, and salt to the caramelized onions. Stir well.
5. Combine cooked rice with the onion mixture. Mix gently.
6. Add water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 10-12 minutes or until the liquid is absorbed.
Cooking Time: 40-45 minutes
Serve hot, garnished with chopped cilantro if desired. Enjoy!
Afghani Pulao with Spinach and Herbs
This recipe is a classic Afghan dish that combines the flavors of saffron-infused rice, fresh spinach, and aromatic herbs. The result is a fragrant and nutritious meal perfect for any occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh parsley and dill for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. Heat ghee or oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, coriander, turmeric, and salt. Cook for an additional minute.
4. Add soaked rice to the saucepan and stir well.
5. Add 2 cups of water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and rice is cooked.
7. Stir in fresh spinach leaves and cook for an additional minute.
8. Serve hot garnished with parsley and dill.
Cooking Time: 20-25 minutes
Afghani Pulao with Eggplant and Tomatoes
A flavorful twist on the classic Afghani pulao, this recipe adds tender eggplant and juicy tomatoes to create a hearty and aromatic dish.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium eggplant, diced
– 2 large tomatoes, diced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.
3. Add minced garlic and sauté for 1 minute.
4. Add diced eggplant and tomatoes, cumin powder, coriander powder, and salt. Cook for 5 minutes, stirring occasionally.
5. Add the soaked rice to the saucepan and stir well.
6. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Afghani Pulao with Barberries and Pistachios
This traditional Afghani recipe combines aromatic spices, fluffy rice, sweet barberries, and crunchy pistachios to create a flavorful and nutritious dish.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt to taste
– 1 cup barberries (zereshk), rinsed and drained
– 1/4 cup pistachios, chopped
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until onion is translucent.
3. Add cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add rice to the saucepan and stir to combine with spices. Cook for 2 minutes.
5. Add water to the saucepan and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked.
6. Fluff the rice with a fork. Stir in barberries and pistachios. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Afghani Pulao with Turmeric and Coriander
This classic Afghani dish is a staple of Central Asian cuisine, made by layering basmati rice with spices, herbs, and aromatics. Our recipe adds a boost of turmeric and coriander for added depth and warmth.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Stir in the cumin, turmeric powder, and coriander powder. Cook for 1-2 minutes, until the spices are fragrant.
5. Add the soaked rice to the saucepan and stir to combine with the spice mixture.
6. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
7. Fluff the pulao with a fork and garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Afghani Pulao with Lamb Neck and Garlic
Experience the rich flavors of Afghanistan with this aromatic pulao recipe, featuring tender lamb neck and pungent garlic. This classic dish is a staple in many Afghan households.
Ingredients:
– 1 lb lamb neck, cut into bite-sized pieces
– 2 large onions, thinly sliced
– 4 cloves of garlic, minced
– 1 cup basmati rice
– 2 cups water
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add lamb pieces and cook until browned, about 5 minutes. Remove from pan.
3. Reduce heat to medium; add sliced onions and cook until caramelized, about 8-10 minutes.
4. Add minced garlic and cook for an additional minute.
5. Add basmati rice, cumin, coriander, salt, and pepper. Stir well.
6. Add water and browned lamb pieces. Bring to a boil; reduce heat to low and simmer, covered, for 30-40 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 45-50 minutes
Afghani Pulao with Basmati Rice and Saffron
Experience the quintessential flavors of Afghan cuisine with this fragrant and flavorful pulao recipe, infused with the luxurious aroma of saffron. This classic dish is a staple in many Afghan households and is often served at special occasions.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 teaspoon salt
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 2 tablespoons ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the garlic, mixed vegetables, cumin, coriander, cinnamon, and cardamom. Cook for 2-3 minutes.
4. Add the soaked saffron threads and stir well.
5. Add the drained rice to the saucepan and stir gently to combine with the spices and vegetables.
6. Add the water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 20-25 minutes
Afghani Pulao with Chicken and Green Peas
This classic Afghan dish is a flavorful rice pilaf infused with aromatic spices, tender chicken, and sweet green peas. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili flakes (optional)
– 1 cup green peas
– 4 cups water
– Salt to taste
– Ghee or vegetable oil for cooking
Instructions:
1. Rinse rice and soak in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add onions, garlic, cumin, coriander, turmeric, and chili flakes (if using). Cook until onions are translucent.
3. Add chicken to the saucepan and cook until browned. Remove from heat.
4. Add green peas, water, salt, and cooked rice to the saucepan. Stir well.
5. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Summary
Experience the rich flavors of Afghani cuisine with these 20 delicious pulao recipes! From classic Qabili Pulao with lamb to innovative combinations like Chicken Pulao with carrots and raisins, there’s something for everyone. Discover the art of cooking with aromatic spices like cumin, cardamom, and coriander. Try your hand at Vegetable Pulao with chickpeas or Spicy Pulao with beef and tomatoes. For a sweet twist, indulge in Afghani Pulao with apricots or ground lamb with spices. Whether you’re a meat lover or a vegetarian, there’s an Afghani Pulao recipe to satisfy your taste buds.
