Are you ready to take your taste buds on a journey to the Middle East? Look no further than Afghani Pulao, a beloved Afghan dish that combines aromatic spices, tender meat or vegetables, and fluffy rice in a flavorful one-pot wonder. With its rich history dating back centuries, Afghani Pulao has become a staple of Afghan cuisine, with each region adding its own twist to the traditional recipe.
In this article, we will explore 20 authentic Afghani Pulao recipes that showcase the diversity and creativity of Afghan cooking. From classic lamb-based variations to vegetarian and vegan options, there’s something for everyone in this collection of mouth-watering dishes. Whether you’re a seasoned cook or just looking to spice up your meal routine, these recipes are sure to inspire and satisfy your cravings.
**Classic Afghani Pulao with Lamb**
Let’s start our culinary journey with the classic Afghani Pulao recipe featuring lamb as the star ingredient. This traditional dish is a staple of Afghan cuisine, with its tender lamb chunks cooked in a rich tomato-based sauce and served over fluffy basmati rice… (to be continued)
Classic Afghani Pulao with Lamb
A flavorful and aromatic rice dish from Afghanistan, this classic pulao is a staple of Afghan cuisine. Richly infused with the warmth of lamb, spices, and saffron, it’s a comforting meal that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless lamb shoulder, cut into 1-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can (14 oz) diced tomatoes
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Cook lamb in a pot of boiling salted water until tender, about 1 hour. Drain and set aside.
2. In a large saucepan, heat oil over medium-high. Add onions and cook until golden, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, cardamom, and saffron mixture. Cook for 1 minute.
4. Add cooked lamb, diced tomatoes, salt, and black pepper. Stir to combine.
5. Add rice and stir well.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked.
Cooking Time: About 45 minutes
Vegetarian Afghani Pulao with Carrots and Raisins
This flavorful and aromatic pulao is a vegetarian twist on the traditional Afghan dish, featuring carrots and raisins as added sweet and crunchy elements. Perfect for a comforting meal or potluck.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 1/4 cup golden raisins
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice in a fine mesh strainer and soak it in water for at least 30 minutes.
2. Heat the oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the grated carrots, cumin, coriander, and salt. Cook for 5-7 minutes or until the carrots are tender.
4. Drain and add the soaked rice to the saucepan. Stir well to combine with the carrot mixture.
5. Add the raisins and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Garnish with fresh cilantro leaves. Serve hot.
Cooking Time: 30-40 minutes
Spicy Afghani Pulao with Chicken
This recipe combines the bold spices of Afghanistan with tender chicken and fluffy basmati rice, perfect for a hearty meal or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, coriander, turmeric, red chili powder, and saffron; cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add rice and water; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and rice is fluffy.
Cooking Time: 30-40 minutes
Afghani Pulao with Beef and Chickpeas
This classic Afghan dish is a staple of many cuisines, combining tender beef, nutritious chickpeas, and aromatic spices in a flavorful basmati rice. This recipe serves 4-6 people.
Ingredients:
– 1 pound beef cubes (lamb or mutton can be used as alternatives)
– 2 cups basmati rice
– 1 cup cooked chickpeas
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
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 beef and cook until browned (about 5-7 minutes).
3. Add onion, garlic, cumin, coriander, turmeric, and salt. Cook for an additional 2-3 minutes.
4. Drain the soaked rice and add it to the saucepan with the beef mixture.
5. Stir in the cooked chickpeas and 2 cups of water.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is fully cooked.
Cooking Time: 30-40 minutes
Sweet and Savory Afghani Pulao with Apricots
This aromatic rice dish is a staple of Afghan cuisine, where sweet and savory flavors come together to create a truly unique culinary experience. With the addition of tender apricots, this pulao is sure to become a favorite.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt to taste
– 1 cup diced apricots
– Fresh parsley or cilantro for garnish
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 chopped onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, coriander, turmeric, and salt. Cook for an additional minute.
4. Drain the rice and add it to the saucepan. Stir well to combine with the spice mixture.
5. Add 2 cups of water to the saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Fluff the rice with a fork and stir in diced apricots.
Cooking Time: 30-40 minutes
Afghani Pulao with Saffron and Pistachios
This traditional Afghan dish is a flavorful and aromatic rice-based pilaf, infused with the warmth of saffron and the crunch of pistachios. A perfect blend of spices, herbs, and nuts, this pulao is a staple in Afghan cuisine.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped pistachios
– Fresh mint leaves, for garnish
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.
3. Add cumin, coriander, and salt; cook for 1 minute.
4. Add soaked saffron and stir to combine.
5. Add rice to the pan and stir to coat with the spice mixture.
6. Add 2 cups of water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
8. Fluff the pulao with a fork and garnish with parsley, pistachios, and fresh mint leaves.
Cooking Time: 25-30 minutes
One-Pot Afghani Pulao with Yogurt Marinade
This flavorful and aromatic dish is a staple of Afghan cuisine, made even more delicious by the addition of a creamy yogurt marinade. With minimal prep time and one pot to clean, this recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 pound boneless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, combine rice, water, chicken, onions, garlic, cumin, coriander, turmeric, and cayenne pepper.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
3. Meanwhile, mix yogurt and lemon juice in a small bowl.
4. Fluff the pulao with a fork and stir in the yogurt marinade.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Afghani Pulao with Cumin and Coriander
This fragrant Afghan-inspired rice dish is flavored with a blend of warm spices, including cumin and coriander, making it a perfect accompaniment to a variety of meats and vegetables.
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
– Salt, to taste
Instructions:
1. Rinse the basmati rice and soak it in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Drain the rice and add it to the saucepan. Cook, stirring constantly, for 2-3 minutes or until the rice is lightly toasted.
4. Add cumin, coriander, and salt. Stir well.
5. Add 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.
Cooking Time: 20 minutes
Garlic Infused Afghani Pulao with Beef
This recipe combines the aromatic flavors of Afghanistan with the richness of beef, all wrapped up in a fragrant rice dish. The garlic infusion adds an extra layer of depth and complexity to this comforting meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 pound beef (sirloin or tenderloin), cut into bite-sized pieces
– 3 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5-7 minutes.
3. Add the garlic, cumin, coriander, salt, and pepper to the skillet. Cook for an additional minute.
4. Add the rice to the skillet and stir to combine with the meat mixture.
5. Add the water to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked.
Cooking Time: 30-40 minutes
Afghani Pulao with Turmeric and Cardamom
This classic Afghan recipe is a staple of traditional cuisine, infused with the warm aromas of turmeric and cardamom. A flavorful combination that will transport you to the bustling markets of Kabul.
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 turmeric powder
– 1/2 teaspoon ground cardamom
– Salt, to taste
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, turmeric, and cardamom; cook for an additional minute, stirring constantly.
4. Add rice to the saucepan and stir to coat with the spice mixture.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
6. Fluff the pulao with a fork and season with salt.
Cooking Time: 20-25 minutes
Herbed Afghani Pulao with Fresh Mint and Cilantro
This aromatic rice dish is a staple of Afghan cuisine, infused with the freshness of mint and cilantro. This recipe combines the nutty flavor of basmati rice with the brightness of herbs, making it perfect for any occasion.
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 teaspoon ground coriander
– 1/4 teaspoon turmeric
– Salt, to taste
– Fresh mint leaves and cilantro, chopped (for garnish)
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 cook until translucent.
3. Add garlic, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add the drained rice to the saucepan and stir to coat with the spice mixture.
5. Add 2 cups of water to the saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Garnish with chopped fresh mint and cilantro.
Cooking Time: 25 minutes
Afghani Pulao with Almonds and Cashews
Experience the rich flavors of Afghan cuisine with this aromatic rice dish, infused with nuts and spices. This pulao is a perfect blend of textures and tastes that will leave you wanting more.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup mixed nuts (almonds and cashews)
– Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 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 golden brown.
3. Add the grated ginger, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 1-2 minutes, until fragrant.
4. Add the soaked rice to the saucepan, stirring well to combine with the spices and oil.
5. Add the mixed nuts and 2 cups of water to the saucepan. 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 minutes
Afghani Pulao with Dried Plums and Barberries
This classic Afghani dish is a staple at many family gatherings, and the addition of dried plums and barberries gives it an extra boost of sweetness and tanginess. This recipe serves 4-6 people.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cinnamon powder
– 1/4 teaspoon cardamom powder
– 1 cup dried plums, chopped
– 1/4 cup barberries (zereshk)
– Salt, to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, coriander, turmeric, cinnamon, and cardamom. Cook until the onion is translucent.
3. Add the soaked rice to the saucepan and stir-fry for 2-3 minutes.
4. Add 2 cups of water to the saucepan 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 rice with a fork and stir in chopped dried plums and barberries. Season with salt to taste.
Cooking Time: 30-40 minutes
Afghani Pulao with Tomato and Green Peas
This classic Afghan dish gets a delicious boost from the addition of juicy tomatoes and tender green peas. This pulao is perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1/2 cup green peas
– 1 teaspoon cumin 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 the ghee or oil in a large saucepan over medium heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the diced tomato, green peas, cumin powder, and salt. Cook for 5 minutes, stirring occasionally.
4. Add the soaked rice to the saucepan, stirring gently to combine with the tomato mixture.
5. Add 2 cups of 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.
Cooking Time: 20 minutes
Afghani Pulao with Lamb Shanks and Caramelized Onions
This classic Afghan dish is a hearty and flavorful rice pilaf that combines tender lamb shanks, caramelized onions, and fragrant spices. The result is a rich and satisfying meal perfect for special occasions or everyday comfort.
Ingredients:
– 1 cup basmati rice
– 2 lamb shanks (about 1 pound total)
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and black pepper, to taste
– 2 cups water
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot, heat oil over medium-high. Brown lamb shanks on all sides, about 5 minutes per side. Remove from pot.
3. Add onions to pot and cook until caramelized, stirring occasionally, about 20-25 minutes.
4. Add cumin, coriander, cinnamon, cardamom, salt, and pepper to pot. Cook for 1 minute.
5. Add rice to pot and stir to combine with onion mixture. Cook for 2 minutes.
6. Add water to pot and bring to a boil. Cover and transfer to oven. Bake for 25-30 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: About 45-50 minutes total.
Afghani Pulao with Pumpkin and Raisins
Experience the warmth of Afghan cuisine with this comforting rice dish, infused with the sweetness of pumpkin and raisins. This recipe is a perfect blend of East meets West flavors.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– Salt, to taste
– 1 cup golden raisins
– Fresh parsley or cilantro, 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 cook until translucent.
3. Add pumpkin, cumin, cinnamon, salt, and cooked rice to the saucepan. Stir well.
4. Cook for about 10 minutes or until the rice is lightly toasted.
5. Add raisins and stir gently.
6. Serve hot, garnished with parsley or cilantro.
Cooking Time: Approximately 25-30 minutes
Afghani Pulao with Chicken and Spinach
Experience the aromatic flavors of Afghanistan with this classic pulao recipe, infused with tender chicken, spinach, and fragrant spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups basmati rice
– 2 cups water
– 2 tbsp ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat ghee or oil in a large saucepan over medium heat.
3. Add chopped onion and cook until translucent.
4. Add minced garlic and cook for an additional minute.
5. Add chicken and cook until browned, about 5-7 minutes.
6. Add spinach, cumin powder, coriander powder, turmeric powder, and salt. Cook until the spinach wilts.
7. Drain excess water from rice and add it to the saucepan. Stir well.
8. Cook on low heat for 20-25 minutes or until the rice is cooked and fluffy.
Cooking Time: Approximately 45-50 minutes
Afghani Pulao with Beef and Lentils
Experience the rich flavors of Afghanistan with this classic pulao recipe, made with tender beef, nutritious lentils, and aromatic spices.
Ingredients:
– 1 cup basmati rice
– 1 pound beef cubes (lean or fat)
– 1 cup split red lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add beef and cook until browned, about 5 minutes.
2. Add onions, garlic, cumin, coriander, turmeric, and cayenne (if using). Cook until onions are translucent, about 3-4 minutes.
3. Add lentils and water to the saucepan. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.
4. Add rice to the saucepan, stirring well to combine with the lentil mixture. Cook for an additional 5-7 minutes, or until rice is cooked and fluffy.
5. Season with salt to taste. Serve hot.
Cooking Time: 35-40 minutes
Afghani Pulao with Quinoa and Vegetables
A flavorful and nutritious twist on traditional Afghani pulao, this recipe combines the nutty taste of quinoa with a medley of colorful vegetables and aromatic spices.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 red bell pepper, seeded and diced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add carrot, bell pepper, cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 5 minutes.
4. Stir in cooked quinoa, diced tomatoes, and a splash of water or broth. Simmer, covered, for 10-12 minutes or until vegetables are tender.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Afghani Pulao with Lamb and Pomegranate Seeds
This traditional Afghan dish is a hearty, aromatic rice pilaf infused with the rich flavors of lamb, onions, and pomegranate seeds. Perfect for special occasions or cozy weeknight meals.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, finely chopped
– 2 cups basmati rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup pomegranate seeds
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onions, cumin, coriander, cinnamon, salt, and pepper. Cook until onions are translucent, about 5 minutes.
3. Add 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.
4. Fluff rice with a fork and stir in pomegranate seeds. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: Approximately 30-40 minutes
Summary
Discover the rich flavors of Afghani cuisine with these 20 authentic pulao recipes! From classic lamb and beef dishes to vegetarian options with carrots, apricots, and more, there’s something for every taste bud. Spice up your meals with saffron-infused rice, cumin and coriander, or garlic and cardamom. Try unique combinations like pumpkin and raisins, chicken and spinach, or beef and lentils. Explore the versatility of Afghani pulao with our extensive collection of recipes – perfect for any occasion!
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