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Also called Afghani Pulao or Qabeli Palaw, this aromatic pilaf is the national dish of Afghanistan. Delicately spiced rice are layered with juicy lamb or beef and finished off with carrots, raisins and nuts.
here I have used chicken and some kidney beans
#kabulipulao, traditional Afghan pulao; Afghani rice with carrot and raisin super easy recipe.
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Ingredients:
3 cups basmati rice
1 pound beef or chicken
2 large onion (thinly sliced)
2 cups beef broth
1/2 cup olive oil
1 tbsp garlic paste
1/2 cup sugar
1/2 cup raisins
1 tbsp paprika
1tbs garam masala
1coriander powder
Salt and pepper to taste
Instructions:
Rinse the rice several times until the water runs clear, then soak it in water for 30 minutes.
Boil the beef in the water and cook until fully cooked. Remove from the pot and set aside, and save the beef broth
Heat the oil in a large pot over medium-high heat. Add the sliced onions and cook until they are caramelized, stirring occasionally.
Add all the spices into the pot, along with the salt, and pepper. Mix well and cook for 5 minutes.
Now Pour the broth and bring it to a boil. Once boiling, drain the rice and add it to the pot, stirring to combine it with spices.
In a separate pan, melt the sugar over medium heat until it turns into a caramel-like texture. Add the carrot raisins and stir to combine.
Now add the beef which is already cooked and layer carrot, and raisins. Reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the rice is cooked.
.Once the rice is cooked, transfer it to a serving dish. Serve hot and enjoy your delicious Kabuli Pulao!
How to make UZBEK PILAF (Pulao, Palov, Plov, Osh)
This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf.
INGREDIENTS AND PRODUCT LINKS:
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Carrots 500 gr
Onions 4 pcs
Tail fat 100 gr
Sunflower oil 400 gr
Beef 350 gr
Rice 500 gr
Cumin seeds 1 tsp
Yellow raisins 1 tbsp
Black raisins 1 tbsp
Turmeric 1 tsp
Water 300 ml
Salt
Water
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Buy Me a Coffee
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Check out the products for this recipe from the links below:
1. Basmati Rice, 15-Pound Bag ➜
2. Non-GMO Sunflower Oil ➜
3. Golden Raisins ➜
4. Black Raisins ➜
5. Organic Turmeric ➜
6. Cumin Seeds ➜
7. Cast Iron Wok ➜
8. Ceramic Plate ➜
9. Portable Induction Cooktop ➜
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recipe , #uzbek_pulao , #uzbek_plov_recipe , #plov_recipe_uzbek , #uzbekistan_food_recipes , #Real_Uzbek_Plov , #pilaf_(dish) , #pilaf_uzbek , #uzbekistan_food , #Uzbekistan_traditional_food , #pilaf_rice_recipe , #Uzbekistan , #Uzbek_food , #Uzbekistan_food , #Asian_food , #Uzbek_cuisine , #Tashkent , #best_food_tashkent , #best_restaurants_tashkent , #lamb , #plov , #Asian_plov , #Uzbek_plov , #pilau , #pilaf , #rice , #huge_food , #giant_food , #naryn , #horsemeat , #Plov_Center , #somsa , #kaymak , #food_videos
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