How to make chicken Kabuli Pulao?

3 cups Basmati or Iranian rice
2 Carrots Medium
1 cup Raisins
2 ½ tbsp Sugar For caramelize
14 tbsp Oil For rice and frying the carrots and raisins, and caramelizing the sugar.
½ tsp Garam masala
1 tsp Salt

To make a kabuli, wash your rice in a bowl by pouring water and draining water several times until the water becomes clear.
Then add a tbs of salt to the soaked rice and let it soak for 1 hour, depending on your rice type.
Take a pan and pour oil into it, then add your chopped onion and sauté them a little.
Now it is time to chicken; add your chicken pieces to the pan and stir them until they become brown.
Pour the water on the chicken and spices, including cardamom, cumin, cinnamon, masala, and black pepper.
Add your raisins to the pan and stir until they become plump. Fry the chopped carrots.
Let's return to the rice; put a pot on medium heat, and pour water and salt until it boils.
After the water boils, pour the rice into the boiling water and let the rice soak in water and become soft.
After testing the texture of the rice, drain the rice, pour a little oil on the bottom of the pot, and pour your drained rice. Pour chopped carrots, raisins, caramelized sugar, and chicken pieces on the rice.
After one hour, check your rice to see if it is cooked.

Golden tips for making Kabuli pulo

The first and foremost thing for making chicken Kabuli pulao is using high-quality rice since the main base of Persian cuisine is rice:

Use a combination of whole and ground spices to create a rich and fragrant flavor profile. Common spices include cinnamon sticks, cardamom pods, cloves, and cumin. You can also add ginger for an additional aroma.
Layer the rice and meat in a large pot, starting with a layer of rice, then meat, and repeating until all the ingredients are used. This layering technique ensures that the flavors meld together during the cooking process.