Kabuli pulao

Description

The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. Over time, pulao had spread across the country and changed its name to qabili pulao , derived from the Dari word qabil , meaning capable or able , as it was considered that only a truly skilled chef could make a good Afghan-style pilaf. Moreover, an Afghan woman's marriage prospects are said to depend on her ability to make qabili palau. This national dish traditionally consists of steamed long-grained rice mixed with caramelized carrots, raisins, almonds, and chunks of lamb meat, although chicken and beef are also often used. Its unique flavor comes from char masala, a mixture of spices like cumin, cloves, cardamom, cinnamon and black pepper.