When it comes to special occasions, Afghani cuisine has a way of making us feel like we’re celebrating with family and friends. One of the most iconic dishes in Afghan cuisine is Afghani Pulao – a flavorful and aromatic rice dish that’s often served at weddings, holidays, and other joyful gatherings. But what makes Afghani Pulao truly special is its incredible versatility. From classic lamb-based recipes to innovative vegetable-packed variations, there’s an Afghani Pulao out there for every taste and occasion.
In this article, we’ll explore 20 mouth-watering Afghani Pulao recipes that are sure to impress your guests and leave them wanting more. Whether you’re looking for a show-stopping main dish or a comforting side, we’ve got you covered. So sit back, get ready to be transported to the vibrant streets of Kabul, and let’s dive into the world of Afghani Pulao!
Classic Afghani Qabili Pulao with Lamb
This iconic Afghan dish is a flavorful rice pilaf infused with the richness of lamb, aromatic spices, and sweet raisins. A staple at special occasions, Qabili Pulao is a testament to the country’s culinary heritage.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless lamb shoulder or leg, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 cup water or lamb broth
– 1/4 cup chopped fresh parsley
– 1/4 cup golden raisins
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. In a large pan, sauté the lamb until browned, then set aside.
3. Add more oil if needed, then cook the onions and garlic until softened.
4. Add the cumin, coriander, turmeric, and red chili powder; cook for 1 minute.
5. Drain the rice and add it to the pan with the spices; stir well.
6. Cook on medium heat, covered, until the water is absorbed and the rice is cooked.
7. Fluff the rice with a fork, then mix in the cooked lamb, parsley, and raisins.
Cooking Time: 45-50 minutes
Afghani Chicken Pulao with Carrots and Raisins
A flavorful and aromatic rice dish from Afghanistan, this recipe combines the richness of chicken, carrots, and raisins with the warmth of spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 medium carrots, peeled and grated
– 1/4 cup golden raisins
– 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, to taste
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add chicken, cumin, coriander, turmeric, and salt. Cook until the chicken is browned.
3. Add carrots, raisins, and rice to the saucepan. Stir well.
4. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 35-40 minutes
Vegetable Afghani Pulao with Chickpeas
This Vegetable Afghani Pulao is a hearty and aromatic rice-based dish that combines the comforting flavors of chickpeas, mixed vegetables, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium-sized carrots, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 medium-sized zucchini, chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 teaspoons cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; sauté until the onion is translucent.
3. Add chickpeas, carrots, bell pepper, zucchini, cumin, coriander, turmeric, and salt. Cook for 5 minutes, stirring occasionally.
4. Add rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and rice is cooked.
Cooking Time: 40-45 minutes
Spicy Afghani Pulao with Beef and Cumin
A flavorful and aromatic rice dish from Afghanistan, this spicy pulao combines the richness of beef with the warmth of cumin. Perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 pound beef, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
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 onions and cook until translucent.
3. Add beef and cook until browned, breaking into smaller pieces if necessary.
4. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
5. Add rice to the saucepan and stir well to combine with the spice mixture.
6. Add water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
Cooking Time: 25-30 minutes
Afghani Pulao with Almonds and Pistachios
This classic Afghani recipe is a staple of Afghan cuisine, typically served at special occasions. The addition of almonds and pistachios adds crunch and flavor to this aromatic pulao.
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
– 1/4 cup almonds, sliced
– 1/4 cup pistachios, chopped
– Fresh parsley or cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain the water and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened.
3. Add cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add rice to the pan and stir to combine with spices.
5. Add 2 cups of water to the pan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
7. Stir in sliced almonds and chopped pistachios.
8. Garnish with fresh parsley or cilantro and serve hot.
Cooking Time: 20-25 minutes
Sweet and Savory Afghani Pulao with Apricots
This traditional Afghan dish is a perfect blend of sweet and savory flavors, featuring tender basmati rice cooked with aromatic spices, apricots, and nuts. The combination may seem unusual, but the sweetness of the apricots perfectly balances the savory flavors of the pulao.
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
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 cup apricots, diced
– 1/4 cup chopped almonds or pistachios
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 onion, garlic, cumin, coriander, cinnamon, cardamom, and salt. Cook until the onion is translucent.
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 20-25 minutes or until the water is absorbed.
7. Stir in diced apricots and chopped nuts.
8. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Afghani Pulao with Lamb Shanks and Cardamom
This hearty and aromatic dish is a staple of Afghan cuisine, perfect for special occasions or cozy nights in. The slow-cooked lamb shanks fall-apart tender, while the cardamom adds a unique and alluring flavor to this classic pulao.
Ingredients:
– 1 pound lamb shanks
– 2 cups basmati rice
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cardamom powder
– Salt, to taste
– 2 cups water
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Add lamb shanks and brown on all sides. Remove from pot and set aside.
3. Reduce heat to medium, add chopped onion and cook until translucent.
4. Add garlic, cumin, coriander, turmeric, and cardamom powder. Cook for 1 minute, stirring constantly.
5. Add rice and stir to combine with the spice mixture.
6. Add lamb shanks back into the pot, along with water. Bring to a boil, then cover and transfer to the preheated oven.
7. Braise for 2-3 hours or until lamb is tender.
Cooking Time: 2-3 hours
Easy One-Pot Afghani Pulao with Chicken
Experience the authentic flavors of Afghanistan with this simple and satisfying one-pot dish, where tender chicken and flavorful rice come together in perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups basmati rice
– 2 cups water
– 2 tbsp vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– Salt, to taste
– Chopped fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add chicken, cumin, coriander, turmeric, and salt. Cook until chicken is browned, about 5-6 minutes.
4. Add rice and water to the pot. Stir well to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid is absorbed.
6. Garnish with cilantro and serve hot.
Cooking Time: 30-40 minutes
Afghani Pulao with Saffron and Yogurt Marinade
This fragrant and flavorful rice dish is a staple of Afghan cuisine, infused with the warmth of saffron and the tanginess of yogurt. 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
– 1/4 cup plain yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
Instructions:
1. Rinse rice and soak it in water for at least 30 minutes.
2. In a large pot, heat oil over medium heat. Add onion, carrot, and potato; cook until tender.
3. Add soaked saffron, yogurt, lemon juice, salt, cumin, and coriander to the pot. Stir well.
4. Drain and add rice to the pot. Mix well.
5. Bring mixture to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until rice is cooked.
6. Fluff with a fork and serve hot.
Cooking Time: 25-30 minutes
Afghani Pulao with Dried Fruits and Nuts
This aromatic rice dish is a staple in Afghan cuisine, flavored with saffron, cardamom, and a medley of dried fruits and nuts. This recipe yields a fragrant and flavorful pulao that’s 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
– 1/2 teaspoon ground cardamom
– 1 tablespoon ghee or vegetable oil
– 1/4 cup chopped dried apricots
– 1/4 cup chopped almonds
– 1/4 cup chopped pistachios
– Salt, to taste
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 saffron mixture, cardamom, and salt. Cook for 1 minute.
3. Add the soaked rice to the saucepan and stir to coat with the spice mixture. Cook for 2 minutes.
4. 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.
5. Stir in the dried fruits and nuts. Serve hot.
Cooking Time: 25-30 minutes
Afghani Pulao with Ground Beef and Tomato Sauce
Experience the flavors of Afghanistan with this hearty pulao recipe, where tender ground beef and rich tomato sauce combine to create a comforting one-pot dish.
Ingredients:
– 1 lb ground beef
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 cups basmati rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add onions and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in cumin, coriander, salt, and black pepper.
5. Add rice, water, and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 45-50 minutes
Serve hot, garnished with chopped cilantro if desired.
Herbed Afghani Pulao with Fresh Coriander
This aromatic rice dish is a staple in Afghan cuisine, infused with the freshness of coriander and herbs. A perfect blend of spices and aromas will transport your taste buds to the mountains of Afghanistan.
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
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh coriander leaves, chopped (about 1/4 cup)
– 1 tablespoon lemon juice
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. Add onion and cook until translucent.
3. Add garlic, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Drain the rice and add it to the saucepan. 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 rice is cooked.
7. Fluff the rice with a fork and stir in chopped coriander and lemon juice.
Cooking Time: 20-25 minutes
Afghani Pulao with Roasted Eggplant and Lamb
This recipe combines the rich flavors of lamb, eggplant, and aromatic spices to create a hearty and comforting Afghan-inspired dish. The roasted eggplant adds a sweet and smoky depth to the dish, while the lamb provides tender and juicy texture.
Ingredients:
– 1 lb boneless lamb shoulder or leg, cut into small pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 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 flakes (optional)
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups basmati rice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, eggplant, onions, garlic, cumin, coriander, turmeric, and chili flakes.
3. Heat oil in a large skillet over medium-high heat. Add lamb mixture and cook until browned, about 5 minutes.
4. Transfer the mixture to a Dutch oven or heavy pot with a tight-fitting lid. Add basmati rice and enough water to cover the ingredients.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lamb is tender and rice is cooked.
Cooking Time: 45-50 minutes
Golden Afghani Pulao with Turmeric and Garlic
A fragrant and flavorful rice dish from Afghanistan, this Golden Afghani Pulao is infused with the warmth of turmeric and pungency of garlic. This simple yet aromatic recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– Salt, to taste
Instructions:
1. Rinse the rice 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, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Drain the rice and add it to the saucepan. Stir to combine with the onion-garlic mixture.
5. Add the turmeric and salt to taste. Mix well.
6. Cook the pulao over low heat, covered, for 15-20 minutes or until the water is absorbed and the rice is fluffy.
Cooking Time: 20 minutes
Afghani Pulao with Spinach and Fragrant Spices
Experience the rich flavors of Afghanistan with this classic pulao recipe, infused with the nourishing goodness of spinach and aromatic spices.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 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
– 1/2 teaspoon red chili powder (optional)
– 1 bunch fresh spinach leaves, chopped
– Salt to taste
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 and garlic; sauté until softened (3-4 minutes).
3. Add cumin, coriander, turmeric, and chili powder (if using); cook for 1 minute, stirring constantly.
4. Add the rice to the pan and stir to combine with the spice mixture. Cook for 2-3 minutes.
5. Add 2 cups of water to the pan; bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Stir in chopped spinach leaves and season with salt to taste.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Afghani Pulao with Caramelized Onions and Raisins
A flavorful and aromatic rice dish, Afghani Pulao is a staple in Afghan cuisine. This recipe adds the sweet and savory flavors of caramelized onions and plump raisins to create a truly exceptional meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/4 cup raisins
– 2 cloves garlic, minced (optional)
– Fresh cilantro 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 onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
3. Add salt, black pepper, cumin powder, and coriander powder to the pan and stir to combine.
4. Add the rice to the pan, stirring to coat with the 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 the water is absorbed and the rice is cooked.
6. Fluff the rice with a fork and stir in raisins and garlic (if using).
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Afghani Pulao with Yogurt-Marinated Chicken
Experience the bold flavors of Afghanistan with this aromatic pulao recipe, paired with tender yogurt-marinated chicken.
Ingredients:
For the pulao:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
For the yogurt-marinated chicken:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon cumin powder
– 1/4 teaspoon red chili flakes (optional)
– Salt and pepper, to taste
Instructions:
1. Cook the pulao according to package instructions using a 2:1 water-to-rice ratio.
2. Meanwhile, mix yogurt, lemon juice, cumin, chili flakes (if using), salt, and pepper in a bowl. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours.
3. Heat oil in a pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook the chicken until browned and cooked through.
4. Fluff cooked pulao with a fork and stir in chopped onion, cumin seeds, coriander seeds, and turmeric powder. Serve with yogurt-marinated chicken on top.
Cooking Time: 40-50 minutes
Afghani Pulao with Cinnamon and Star Anise
This classic Afghani dish is a flavorful and aromatic rice pilaf infused with the warmth of cinnamon and star anise. Perfect for special occasions or everyday meals, this recipe serves 4-6 people.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cinnamon
– 1/2 teaspoon whole star anise
– Salt to taste
– Fresh cilantro leaves 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 saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the cinnamon and star anise to the pan and stir for 1 minute.
4. Add the rice to the pan, stirring to combine with the spices and onion mixture.
5. Add the water to the pan, bringing it to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Fluff the pulao with a fork and season with salt to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Afghani Pulao with Lentils and Crispy Onions
Experience the authentic flavors of Afghanistan with this hearty pulao recipe, packed with nutritious red lentils and crispy onions. This aromatic dish is a staple in Afghan cuisine, perfect for family gatherings or special occasions.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water or chicken broth
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the lentils according to package instructions or until tender. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onions and cook until crispy (about 10-12 minutes).
3. Add garlic, cumin, coriander, and salt. Cook for 1 minute, stirring constantly.
4. Add the cooked lentils to the saucepan and stir to combine.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Afghani Pulao with Pumpkin and Warm Spices
This hearty rice dish from Afghanistan combines the warmth of aromatic spices with the sweetness of pumpkin, perfect for a comforting meal. A flavorful and textured pilaf that’s sure to become a family favorite.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 medium pumpkin, peeled and diced
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cardamom
– 1/2 teaspoon ground cumin
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse 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, about 5 minutes.
3. Add garlic, cinnamon, cardamom, and cumin; cook for 1 minute.
4. Add pumpkin and cook until tender, about 10-12 minutes.
5. Drain and rinse rice. Add to the saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until water is absorbed.
6. Fluff rice with a fork and season with salt. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to elevate your cooking game with these 20 delectable Afghani Pulao recipes perfect for special occasions! From classic lamb and chicken dishes to innovative vegetable and meat-based creations, this collection has something for everyone. Discover how to add flavor and texture with ingredients like saffron, cardamom, and cumin. Whether you’re looking for a quick one-pot meal or a show-stopping centerpiece, these recipes are sure to impress your family and friends. So go ahead, get cooking, and experience the rich flavors of Afghan cuisine!
