Someone I worked with brought a huge pot of this in and it was legit the best rice dish I've ever eaten couldn't belive it. Have made lamb biryani since but not a patch on this version
I have made a number of your dishes and I've tried other recipes too. You out shine all the rest by far and your base gravy is by far the best. It's a real thumbs up from my family and me. Thank you for sharing.
Hey Latif, don't let the haters get to you! Because of you I found something really nice to give a try. Might not be 100% authentic in the eyes of purists, but close enough and a less fatty version from what I have seen going through the recipes waiting for yours to come online. Thanks a lot!
I have spent months watching videos from Afghanistan street food videos and various you tube videos on how to make this dish. This is the first video of your channel I have watched and I sincerely enjoyed your clear and concise method. I was looking for an authentic recipe and method but the fact you make your dish with one pot makes making or trying to make this dish so much easy in the UK working life. I have shared your video with my wife this evening and we are going to make this dish inshallah on Monday together. I have subscribed to your channel and currently enjoying a Chai this evening with my wife, we've already spent 2 hours watching your other videos... We like the fact you say " Bismillah" in your cooking process, your an inspiration, your videos are great, we can see you as the Bengali Ainsley... "THERE YOUUU GOOO..." Please keep your channel going. We will be avid watchers now.
Excellent recipe. Turned out beautiful. Btw sela just means parboiled, so you can have sela versions of many rice varieties including basmati sela which I believe is what you used in this recipe. At least basmati sela is all I could find.
Salam and Eid Mubarak to you Latif! Masyaallah Tabarakallah I made this recipe for about 20 guests last night, along with Dhall Buna and it was a hit! I am Malaysian but my husband is Afghani..so I have eaten this dish in Kabul in 2013 and some restaurants in Kuala Lumpur..but your version I think is way better..Kudos to you and keep up the good work!
For people who only want smaller portions, here’s my two pence. Make the normal recipe, then when it’s cooked freeze single portions in plastic containers. The only ingredients which don’t freeze well, in my experience, are cabbage and the white of boiled eggs, like for briyani or egg curry. (not sure about the raisins) Yes I found out the hard way🤣Label it and the date. Then take it out when you need it, thaw it and warm in the microwave. I have already taken portions out of the freezer after a year and it was good. I’m talking briyani, saffron chicken, curries the lot. For this recipe I will put in about 12, or more if you want, whole chillies. Then you can freeze one or more in every portion. Rice freezes very well.
@@skc1003 there are two methods where I freeze my rice dishes. Briyani, saffron chicken or pilau. Either the dish is cooked thoroughly and the leftovers put in the freezer, or the dish is 80% cooked and put in individual portions. If it is leftovers, I put them in portions, label and date, then freeze. Then when yo defrost it, put in the microwave till it’s heated through. If it is partially cooked, which I do all the time. Cook your curry and your rice separately as whatever recipe you follow. I don’t cook my rice like others. But the basic rule is the same. Never ever overcook your rice. Your rice should be about 70% cooked. Then I layer them in foil containers in whatever portion size you prefer. Label and date. Leftover rice can be labelled “saffron rice no chicken” etc. I always finish up with fried onions, mint, coriander and saffron. Then wrap your foil container and freeze it. When you’re ready for it, defrost it. Then heat your oven, cover the top with foil and cook it. I usually check after 20 minutes then add perhaps little water on the sides and some butter or ghee. Keep in the oven till it’s ready. I have had portions out after two years and it’s still ok.
Thank you I made an awesome dish by following your instructions. I had never made one before, only ate it in Afghanistan in 2013. It was a big hit with the family. I had to use coconut oil and added sesame seeds since none of my local markets carried sesame oil
Cheese and keema naan..prawn laksa...would love those recipes..shukran for sharing..mmmmmm😋😋😋 i love anything rice ...rice dish looks amazing..we celebrating Eid 19th July.. sure gonna make this dish
Love your videos I don’t comment on them all but I still watch them. I really like the way you talk and explain stuff listening to you is just like talking with my brother’s nice and easy no big words or owt ,Take care and thank you for your videos , 👍🏽🙂
Man turned into a yardie MC for a second, that's how you know rice came out PERFECT and separate 🤣 loving the vibe! And the sesame oil was a unique twist will give it a go next time. Will eat a rice anything anytime, it looked sumptuous 👌👌
Found your channel a couple of days ago. My goodness, must have watched 30 videos. Thank you for the excellent videos, can't wait to get into the kitchen to try some recipes!
Tashakur! Thanks. I worked for the UN in Afghanistan for 4 years. Today, I made this for my teenage son and me and he said it was really delicious! I am writing you from NJ, USA. I am Chinese-Malaysian and Liberian American and my son is half Indian. We used bone-in lamb loin since I didn't find lamb shanks. I added pistachio nuts to this and it was a good addition. Sometimes in Kabul, they also added fresh pomegranate seeds like Persians occasionally add to rice. Would you recommend that as well? Can you do one for butter chicken?
Amazed there's no ghee in the dish. Thanks for sharing. Looks wonderful. Hope to visit your restaurant once international travel restrictions are lifted. InshaAllah
Wow!! I’ve been wanting to make this for YEARS! My absolute favourite curry I like to make is your spicy meat and potato…. I’m so excited about this next dish!!
Thank you for sharing in English your Kabuli meat Pilau recipe, (Pulao/Biryani) a famous popular Central Asian Dish i really helps those like me. Definitely❤ & will try DIY. 🙏🙏
I've been subscribed for a couple years but only this year got around to making a few recipes. So far, all wonderful. Thank you for sharing your expertise with such in depth explanations. Also, kudos to you for dealing with some very repetitive comments on this video with such grace, you're better than me 🤣
Yo Latif , made loads of your BIR style curries with the gravy. Really like your videos and recipes, practiced it in lockdown. Some of my curries are good restaurant standard , so thank you . I love curry and can make it myself now . Cheers Adam
Latif - I'm making your Kabuli Pilau this weekend for Afghan friends who are refugees here. What side dishes or appetizers would you recommend that are traditional to Afghanistan? I'm so excited to try this!
Assalamu alaikum Latif bhai! Where is your restaurant??? I need to come and try everything on the menu one day insha allah. Been watching for over a year or more and love your content masha allah
Wow~ it's really awesome. Looks really delicious, and also beautiful! I love your cooking. I can't stop watching it. Watched it fully! Thank you for sharing, dear. I'll visit you often!
Salam. Im Afghan and yes i agree the standard kabuli is a little bland....i like to add lots of cumin and coriander seeds and put in 3 or 4 whole washed garlics once the meat is almost done and squeeze the garlic paste out of the clove with every bite.
Love the channel keep going, watched this early on a Sunday morning, was feeling hungry before it started by the time you got to the cheese Nan I was starving thank goodness you don’t live near me, cos I’d be broke!
Aa, thank you for yet another recipe(kabuli pilau). You put great effort into it and I am sure that it is delicious, but kindly don't call it a KABULI PILAU because it is no where near it. Latify pilau sounds great but it is not how you make kabuli pilau.
Salams Chef Latif. I used your recipe. The food was incredible. Bro listen I’m using your recipe for Eid. Cooking with 4 kg lamb shank. Am I right in saying that I x2 to all the above ingredients?
Thank You Chef for your generosity in sharing this scrumptious Qabuli Pilau!! Btw, did you use Desi Sesame Oil or Japanese/Korean Sesame Oil (which is stronger in fragrance & taste) than the Desi one? Thanks!!🙏🏻🙏🏻❤️
I used Korean toasted sesame oil which is stronger and it turned out great. Interestingly enough, Latif's recipe used sesame oil but many other recipes don't. The sesame oil gives the lamb and pulao a rich taste.
Someone I worked with brought a huge pot of this in and it was legit the best rice dish I've ever eaten couldn't belive it. Have made lamb biryani since but not a patch on this version
I have made a number of your dishes and I've tried other recipes too. You out shine all the rest by far and your base gravy is by far the best. It's a real thumbs up from my family and me. Thank you for sharing.
I have an aunt named Belinda Gordon. Is this you? :)
@@Mrs.VonChin No Shannon. I don't think so.
@@belindagordon8847 wrong side of the family :D
Hey Latif, don't let the haters get to you! Because of you I found something really nice to give a try. Might not be 100% authentic in the eyes of purists, but close enough and a less fatty version from what I have seen going through the recipes waiting for yours to come online. Thanks a lot!
Bless. Thank you
Wow very nice, thank you so much for sharing
As a chef i can say ur very clean chef i m reali impressed with ur way of cheffing
thumbs up just for saying bismillah before you ate :)
I have spent months watching videos from Afghanistan street food videos and various you tube videos on how to make this dish.
This is the first video of your channel I have watched and I sincerely enjoyed your clear and concise method.
I was looking for an authentic recipe and method but the fact you make your dish with one pot makes making or trying to make this dish so much easy in the UK working life.
I have shared your video with my wife this evening and we are going to make this dish inshallah on Monday together.
I have subscribed to your channel and currently enjoying a Chai this evening with my wife, we've already spent 2 hours watching your other videos...
We like the fact you say " Bismillah" in your cooking process, your an inspiration, your videos are great, we can see you as the Bengali Ainsley...
"THERE YOUUU GOOO..."
Please keep your channel going. We will be avid watchers now.
Excellent recipe. Turned out beautiful. Btw sela just means parboiled, so you can have sela versions of many rice varieties including basmati sela which I believe is what you used in this recipe. At least basmati sela is all I could find.
Salam and Eid Mubarak to you Latif! Masyaallah Tabarakallah I made this recipe for about 20 guests last night, along with Dhall Buna and it was a hit! I am Malaysian but my husband is Afghani..so I have eaten this dish in Kabul in 2013 and some restaurants in Kuala Lumpur..but your version I think is way better..Kudos to you and keep up the good work!
For people who only want smaller portions, here’s my two pence. Make the normal recipe, then when it’s cooked freeze single portions in plastic containers. The only ingredients which don’t freeze well, in my experience, are cabbage and the white of boiled eggs, like for briyani or egg curry. (not sure about the raisins) Yes I found out the hard way🤣Label it and the date. Then take it out when you need it, thaw it and warm in the microwave. I have already taken portions out of the freezer after a year and it was good. I’m talking briyani, saffron chicken, curries the lot. For this recipe I will put in about 12, or more if you want, whole chillies. Then you can freeze one or more in every portion. Rice freezes very well.
How about the taste? And the structure of rice?
@@skc1003 there are two methods where I freeze my rice dishes. Briyani, saffron chicken or pilau. Either the dish is cooked thoroughly and the leftovers put in the freezer, or the dish is 80% cooked and put in individual portions. If it is leftovers, I put them in portions, label and date, then freeze. Then when yo defrost it, put in the microwave till it’s heated through. If it is partially cooked, which I do all the time. Cook your curry and your rice separately as whatever recipe you follow. I don’t cook my rice like others. But the basic rule is the same. Never ever overcook your rice. Your rice should be about 70% cooked. Then I layer them in foil containers in whatever portion size you prefer. Label and date. Leftover rice can be labelled “saffron rice no chicken” etc. I always finish up with fried onions, mint, coriander and saffron. Then wrap your foil container and freeze it. When you’re ready for it, defrost it. Then heat your oven, cover the top with foil and cook it. I usually check after 20 minutes then add perhaps little water on the sides and some butter or ghee. Keep in the oven till it’s ready. I have had portions out after two years and it’s still ok.
@@hazelem1266 that doesn't solve the leftover issue.
@@skc1003 freeze it in plastic containers, in portions, then when you want it, you thaw it and put it in the microwave.
Thank you
I made an awesome dish by following your instructions.
I had never made one before, only ate it in Afghanistan in 2013. It was a big hit with the family.
I had to use coconut oil and added sesame seeds since none of my local markets carried sesame oil
I really enjoy your cooking shows.
Can't wait to try this.
Thanks for sharing.
Very nice thanks
Cheese and keema naan..prawn laksa...would love those recipes..shukran for sharing..mmmmmm😋😋😋 i love anything rice ...rice dish looks amazing..we celebrating Eid 19th July.. sure gonna make this dish
Masha'allah nice food
This is a fantastic recipe! I like your take on this. I shall try put this recipe soon. 😅
Tratare de cocinar este plato no soy cocinero pero me gusta consentir a mis nietas
Thank you from Algeria 🤗
wow! sylheti chef. so proud of you. love from Bangladesh.
Adding garlic and tomatoes 😋 two of my favorite ingredients in almost any dish! Going to have to try this soon.....
Love your videos I don’t comment on them all but I still watch them. I really like the way you talk and explain stuff listening to you is just like talking with my brother’s nice and easy no big words or owt ,Take care and thank you for your videos , 👍🏽🙂
Good cooking 🙂
Man turned into a yardie MC for a second, that's how you know rice came out PERFECT and separate 🤣 loving the vibe! And the sesame oil was a unique twist will give it a go next time. Will eat a rice anything anytime, it looked sumptuous 👌👌
looks fab mA
This channel is so underrated!!! I like that you make different cuisines, I have not seen or even eaten something like this before. Looked great 🤤👏🏼💙
Wow, thank you
Wow. Another beautiful, tasty and awesome dish we had and we enjoyed a lot. Thank you very much Latif. 👍👍👍
Thankyou Latif ,you are helping me so much,you are great teacher
Found your channel a couple of days ago. My goodness, must have watched 30 videos. Thank you for the excellent videos, can't wait to get into the kitchen to try some recipes!
Tashakur! Thanks. I worked for the UN in Afghanistan for 4 years. Today, I made this for my teenage son and me and he said it was really delicious! I am writing you from NJ, USA. I am Chinese-Malaysian and Liberian American and my son is half Indian. We used bone-in lamb loin since I didn't find lamb shanks. I added pistachio nuts to this and it was a good addition. Sometimes in Kabul, they also added fresh pomegranate seeds like Persians occasionally add to rice. Would you recommend that as well? Can you do one for butter chicken?
Amazed there's no ghee in the dish. Thanks for sharing. Looks wonderful. Hope to visit your restaurant once international travel restrictions are lifted. InshaAllah
ماشاآلله 🎉
Wow!! I’ve been wanting to make this for YEARS!
My absolute favourite curry I like to make is your spicy meat and potato…. I’m so excited about this next dish!!
Ma sha Allah .
It's look delicious keep up the good work
Omg. We just made this today and this was the best recipe ever.
Thanks for the shearing 👍🤗
Very nice - loved the look of that prawn puri too!
Big big 👍🏻
BISMILLAH, ALWAYS BEGIN WITH ALLAH'S NAME
Mashaallah ❤
Man you are killing us man 😀😀😀. Masha Allah you work is great, delicious, and clean.
Mashaallah ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thank you for sharing in English your Kabuli meat Pilau recipe, (Pulao/Biryani) a famous popular Central Asian Dish i really helps those like me. Definitely❤ & will try DIY. 🙏🙏
Thanks for another great video. The sound is so much better, I did notice the Rode mic, a great bit of kit.
I've been subscribed for a couple years but only this year got around to making a few recipes. So far, all wonderful. Thank you for sharing your expertise with such in depth explanations.
Also, kudos to you for dealing with some very repetitive comments on this video with such grace, you're better than me 🤣
Love all your recipes. Tried a few. Loved them. Wheres that louis Armstrong theme song at??
Thank you for the work you do!! Love youre recipes! Greetings from Hamburg, Germany!!
Looks amazing
I can smell it from Massachusetts!! Gorgeous!
Yank
Oh wow
Looks amazing and yummy 😋 !
Best plaw in the world so nice and tasty
I’ve never felt so hungry watching youtube. Your food looks absolutely banging. Phil from Slomer’s sausage factory.
mashallah nice 👌 👏 stay connected
Your passion for cooking would have gave my late father a big smile on his face he to was a great chef. Salaam Jzk.
Bless. Wa iyaakum
Seriously magnificent..Thank you for revealing your secret on this dish. 🙂
Traditionally afghans like to eat kabuli with a side dish of bamiya and tomato curry with lots of chilli, tomato paste and spices.
Thank you for teaching me to make Kabuli Pulao. I already bought the lamb. How did you make the side vegetable salad?
allways wonderfull
I am visiting your restuarant on 19 August. Can't wait
You have made me order an Indian love it
Yo Latif , made loads of your BIR style curries with the gravy. Really like your videos and recipes, practiced it in lockdown. Some of my curries are good restaurant standard , so thank you . I love curry and can make it myself now .
Cheers Adam
Ahh, mate thank you for the support
MasyaAllah so Delicious .Jzkk I'm going to cook this dish.love frm Brunei
Allah Kareem.
Latif - I'm making your Kabuli Pilau this weekend for Afghan friends who are refugees here. What side dishes or appetizers would you recommend that are traditional to Afghanistan? I'm so excited to try this!
How did it go?
I love that you speak sylheti times to times , Fata Fati video bro!!! haha! 😅🔥☺️
Assalamu alaikum Latif bhai! Where is your restaurant??? I need to come and try everything on the menu one day insha allah. Been watching for over a year or more and love your content masha allah
Right....what are we suppose to be looking at...as there are loads of dishes on the go. x
Tried this in Peshawar it's local to them too as most are of Afghani decent
Happy to see you again
Thank you 😊
ماشاء الله شكله يشهي ، تسلم يدك
Wow~ it's really awesome. Looks really delicious, and also beautiful! I love your cooking. I can't stop watching it. Watched it fully! Thank you for sharing, dear. I'll visit you often!
It's just a joy to watch you cook.
Salam. Im Afghan and yes i agree the standard kabuli is a little bland....i like to add lots of cumin and coriander seeds and put in 3 or 4 whole washed garlics once the meat is almost done and squeeze the garlic paste out of the clove with every bite.
Absolutely gorgeous!
Love the channel keep going, watched this early on a Sunday morning, was feeling hungry before it started by the time you got to the cheese Nan I was starving thank goodness you don’t live near me, cos I’d be broke!
Lol
Unlikely this man’s food is shite
Looks beaut mate as always
Thank you for this recipe, by practicing your technique, I’ve improved on cooking my own dishes.
Aa, thank you for yet another recipe(kabuli pilau). You put great effort into it and I am sure that it is delicious, but kindly don't call it a KABULI PILAU because it is no where near it. Latify pilau sounds great but it is not how you make kabuli pilau.
Kabuli style pilau
Nope. Latif’s Bengal rice with rice and lamb
It does look kabuli you must never seen
I would love prwn puri video
Good grief, the things Latif snacks on while making other people's food is better than anything I've eaten in my life
Lol. It’s just fattening
Bloomin ech that keema cheese naan looks naughty!!
Oh yes.
Salams Chef Latif. I used your recipe. The food was incredible. Bro listen I’m using your recipe for Eid. Cooking with 4 kg lamb shank. Am I right in saying that I x2 to all the above ingredients?
I'm always watching PeshawarX on TH-cam, on there they are usually cooking this and it looks amazing!
Me too. I love that channel
Great tubes pal keep them coming love the kettle btw
Lol, thank you
OMD Latif, I think you just invented the Nan Pizza! Im gna steal this idea and open up a takeaway 🤣
can i boil first and then cook or cooking directly and then boiling is better ?
Love to see the shrimp recipe
Could u do a pasta recipe bro 😎
Omg that looks delishous!!!!
Love your channel bro your food looks amazing 💯
Very happy to see your channel grow
Thank you. It’s a lovely blessing
hi latif another great vid, dont suppose theres a video to that side dish, would love to give all this a go. 👍🏻
I’ll make it. Such simple recipe but delicious
Why do you soak rice in hot water
That looks amazing 🤩
Lovely! We love to hear the lads chatting but wish we spoke the language so we could understand what they are saying. Will add this to my repertoire.
Carrots needs to be cut linger and sultanas need to be fried as the become sweetish and gives the pallow a nicer taste...
What's a sultana? The raisin?
@@1stNeoSpartanyes :)
I was watching the video and suddenly I heard you speak bangla. Are you from Bangladesh?
Thank You Chef for your generosity in sharing this scrumptious Qabuli Pilau!! Btw, did you use Desi Sesame Oil or Japanese/Korean Sesame Oil (which is stronger in fragrance & taste) than the Desi one?
Thanks!!🙏🏻🙏🏻❤️
Good question! I wonder what the answer is
I used Korean toasted sesame oil which is stronger and it turned out great. Interestingly enough, Latif's recipe used sesame oil but many other recipes don't. The sesame oil gives the lamb and pulao a rich taste.
👍😀👍❤
Ottogi Sesame Oil 500ml is good. I use that for all my east asian cooking.