Afghanistan - Kabuli Pulao Recipe #Shorts
Welcome to the first episode of my ‘Around The World Series’ where I will be cooking a dish from every country in the world in alphabetical order from my kitchen. I’m hoping to learn a few things as well as teach you a good few dishes on the way.
First on the list is Afghanistan with this delicious hearty dish right here - Kabuli Pulao which consists of slow-cooked lamb, caramelised carrots, raisins and nuts in rice.
This is considered AfghanThis is considered Afghanistan’s national dish and it’s served at weddings, parties and pretty much all celebrations. In fact, it’s said that an Afghan woman’s marriage prospects hinge on her ability to make a good one of these...maybe it’s a good job that I’m cooking this one just for me!
It consists of steamed long-grained rice mixed with caramelized carrots, raisins, nuts, and chunks of mutton or lamb.
Each recipe I came across was slightly different, so I took tips from a few. However, they all seem to break it down in stages first the low and slow meat, parboiling the rice, frying off the carrots and fruit and then bringing it all together in one pot at the end with the spices.
This was a really great tasting dish to start the Around the World series.
My full recipe is available on my website:
Website - contenthungry.co.uk
Instagram -
Tiktok -
Shah Pilaf Step By Step| Perda Biryani |Azerbaijani Cuisine |
A dish worthy of a king - or perhaps simply the main course of a wedding ceremony - shah pilaf (translated as crown pilaf) is a traditional Azerbaijani meal infused with a medley of local aromas. It goes through several stages of preparation before reaching its distinctive final shape.
Alternative names
Polao, Pela, Pilav, Pallao, Pilau, Pelau, Pulao, Palau, Pulaav, Palaw, Palavu, Plov, Palov, Polov, Polo, Polu, Kurysh, Fulao, Fulaaw, Fulav, Fulab, Osh, Aş
Region or state
Balkans, Caribbean, South Caucasus, Central Asia, East Africa, Eastern Europe, Latin America, Middle East, and Central Asia
Serving temperature
Hot
Main ingredients
Rice, stock or broth, spices, meat, vegetables, dried fruits
History: At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from India to Spain, and eventually to a wider world. The Spanish paella,[5][note 5] and the Central Asian pilau or pulao,[6][note 6] and biryani,[7][note 7] evolved from such dishes.
Music: Happy Ramadan
Musician: Ramol
Site:
Music: Ramadan & Eid Al-Fitr
Musician: Ramol
Site:
Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran, Israel, Kazakhstan, Kenya , Kyrgyzstan, Nepal, Pakistan, Romania, Russia, Sri Lanka, Tanzania (notably in Zanzibar), Tajikistan,Turkey, Turkmenistan, Uganda, and Uzbekistan.
Taste pedia main page:
Previous videos
⬇️⬇️⬇️⬇️⬇️
Shah pilaf recipe:
Orange chicken recipe:
McDonald’s Strawberry milkshake:
Katoori chaat recipe:
Pagal handi/aloo gajr recipe:
Shami kabab recipe:
Aloe Vera gel:
Kitchen mama can opener:
Three bean salad recipe:
Guava fruit chaat recipe:
Pizza patties recipe:
Ramzan is approaching:
Zarda/sweet rice recipe:
Shrimp tempura recipe:
Khoya recipie:
Cinnamon roll recipe:
Mashpolo Magic: Cooking the Heart of Iran's Countryside Cuisine in Nature #foodvlog #shortsvideo
Discovering Rural Iran: The Ultimate Guide to Village Life Benefits
???? Immerse yourself in the enchanting allure of Iran's countryside as we embark on a culinary journey like no other! Join us in this special episode as we bring to life the traditional rural recipe of Mashpolo (ماش پلو), a delightful dish that encapsulates the essence of Iranian village cuisine.
????Subscribe: ????
???? Ingredients from the Land: Watch as we gather fresh, locally-sourced ingredients, including wholesome Mung beans, succulent raisins, flavorful meatballs, and fragrant rice. Each element reflects the bountiful offerings of Iran's fertile landscapes, showcasing the beauty of nature's pantry.
???? Cooking in Nature's Embrace: Our rustic kitchen is set amidst the breathtaking backdrop of Iran's countryside, where the air is crisp, and the surroundings echo with the sounds of nature. Experience the authenticity of preparing Mashpolo in the heart of the great outdoors, adding a touch of natural magic to the cooking process.
???? Traditional Techniques Unveiled: Learn the art of crafting Mashpolo the traditional way, as we share time-honored techniques passed down through generations. From the meticulous preparation of ingredients to the rhythmic dance of flavors in the cooking pot, every step embodies the rich culinary heritage of rural Iran.
???? Savoring the Countryside Feast: Join us at the table as we unveil the finished masterpiece—a steaming pot of Mashpolo infused with the essence of the Iranian countryside. The combination of Mung beans, raisins, meatballs, and rice creates a symphony of flavors that will transport you to the heart of village life.
Embark on this gastronomic adventure with us, where tradition, nature, and culinary artistry converge to create a truly magical experience. Don't forget to hit the like button, subscribe for more cultural and culinary explorations, and share the savory delight of Mashpolo with fellow enthusiasts! ????️???? #IranianCuisine #MashpoloMagic #CountrysideCooking #TraditionalRecipe #NatureInCooking
How I made this delicious Afghan ???????? Pulao #afghanfood #pulao #shortsrecipe
Are you ready for a delicious and fragrant dish? Try out this Afghan Pulao with lamb shanks, it's packed with flavors that will make your taste buds dance!
This family recipe for Afghan Pulao with lamb shanks is a one-pot wonder! Using only the best cuts of lamb will take this dish to the next level.
Ingredients:
- 1 kg lamb shank, cut into large pieces
- 1.5 cups of rice, washed
- 2 chopped onions
- 1 diced tomato
- 4 grated garlic cloves
- 1 whole garlic bulb
- 5 tablespoons of sunflower oil
- 1 fresh green chili pepper
- 1 teaspoon of rice masala
- 1 teaspoon of curry powder
- 1 teaspoon of whole cumin seeds
- 2 teaspoons of salt
Instructions:
- Heat the sunflower oil in a large pan and brown the lamb in it.
- Cover the pan with a lid to cook the meat well. Turn the meat regularly so that it gets browned on all sides.
- After the meat is browned, add the onions and cook until they are brown.
- Add the green chili pepper and garlic, and cook for 1 minute.
- Add the spices and salt, and cook for 1 minute.
- Add the tomato and cook for 1 minute.
- Then add 2 cups of water and cover the pan with a lid.
- Let it simmer on low heat for 1.5 hours.
- Check after 1.5 hours if the meat is tender. If it's not, continue to simmer for longer.
- Now add the rice to the meat and add a cup of water.
- Place the whole garlic bulb in the center of the rice.
- Make some holes in the rice with a stick and cover the pan with a lid.
- Cook on low heat for about 15 minutes.
- Then remove the lid and gently stir the dish.
- Make some more holes in the rice, cover the pan with aluminum foil, and then with the lid. Steam for 20 minutes.
Now your dish is ready to serve! Scoop the rice onto a large plate and place the whole garlic bulb in the center of the rice. Add the lamb on top of the rice and serve with Afghan salad.
Don't forget to share your creations with #AfghanPulao and #LambShank for others to enjoy!
#afghanfood #afghanpulao #lambrecipes #riceandmeat #familyrecipe #homemadefood
#deliciousdishes