Kabuli Pulao | Afghani Kabuli Pulao Recipe (RAMADAN SPECIAL)

Kabuli Pulao | Afghani Kabuli Pulao Recipe (RAMADAN SPECIAL) If you want to make the Best Kabuli Pulao then try this Kabuli Pulao Recipe that is so Delicious. This restaurant style Kabuli Pulao is served with carrots, sultanas and sauce. The Most Delicious Kabuli Pulao that you will ever try! Kabuli Pulao or Qabeli palaw is a variety of pilaf made in Afghanistan. It consists of steamed rice mixed with sultanas, carrots, and lamb or beef. FOLLOW ME: ►Instagram and Snapchat: halal_chef ►TikTok: halalchef _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CAMERA I USE _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ FAVORITE COOKING EQUIPMENT _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ __ _ _ _ _ Servings: 8 - 10 ►Ingredients for the Kabuli Pulao ►For the Spices 2 tbsp black pepper 1 tbsp cloves 2 tbsp green cardamoms 2 tbsp black cumin seeds 4 black cardamoms 4 (2inch/5cm) cassia barks ►Lamb Prep 800g/1.7lbs red onions 230ml/1cup sunflower oil/ghee 2kg/4.4lbs lamb shoulder, leg or shanks (medium or large cut) 2000ml or 2.1 quarts water 3 tbsp salt 3 tbsp spices ►Rice 1kg/2.2lbs/5 cups Sella Basmati ►Toppings 800g or 1.7lbs red carrots 2 tbsp sugar (or to your taste) 1 large cooking spoonful ghee 1 cup sultanas Hot water ►Cooking 1800ml Kabuli stock Leftover ghee/sugar from toppings Rice Taste and check the salt...