Afghan Rice Dish or Bolani Pulao:A flavorful blend of rice, meat,spices,and veggies. Learn to make this dish and enjoy its rich taste and cultural significance.

Afghan Bolani Pulao is a cherished dish renowned for its rich flavors and cultural significance. It combines fragrant rice, tender meat, aromatic spices, and a medley of vegetables. Meticulous preparation ensures each grain is infused with flavor. Nuts and fruits add texture and contrast. Bolani Pulao symbolizes hospitality, often served at gatherings. Its vibrant colors and inviting aroma create an enticing dining experience. The dish reflects Afghanistan's diverse culinary heritage. In essence, Bolani Pulao is a culinary journey embodying Afghan culture and hospitality, captivating food enthusiasts globally.

ingredients:

1- 2 cups all-purpose flour

2- 1/2 teaspoon salt

3- 1/2 cup water

4- 1 tablespoon vegetable oil

5- 1 cup mashed potatoes

6- 1/2 cup diced onions

7- Salt and pepper to taste

8- Vegetable oil for frying

Here's how to make Bolani step by step:

1- In a large bowl, whisk together the flour and salt. Add the water and oil, and stir until a dough forms.

2- Knead the dough for about 5 minutes, until it's smooth and elastic. Cover the dough with a damp cloth and let it rest for about 30 minutes.

3- While the dough is resting, prepare the filling. In a mixing bowl, combine the mashed potatoes, diced onions, salt, and pepper. Mix well.

4- Divide the dough into 8 equal portions. Roll each portion into a ball, then use a rolling pin to roll out the dough into a thin, flat circle.

5- Place a spoonful of the filling in the center of each circle, leaving about 1/2 inch of space around the edges.

6- Fold the circle in half over the filling, then press the edges together to seal. Use a fork to crimp the edges and create a decorative pattern.

7- Heat about 1/4 inch of vegetable oil in a frying pan over medium-high heat. Once the oil is hot, add the bolani and fry for about 2-3 minutes on each side, until golden brown and crispy.

8- Drain the bolani on a paper towel-lined plate, then serve hot with a side of yogurt sauce.

Some tips to keep in mind:

1- Be sure to roll the dough out very thin, so that the bolani cooks evenly and becomes crispy.

2- You can adjust the amount of filling to your liking. Just be careful not to overstuff the bolani, or it may burst open during frying.

3- The yogurt sauce is typically made by combining plain yogurt with garlic, salt, and a splash of lemon juice. Feel free to customize the sauce to your liking.

Nutrition facts

for Bolani will depend on the specific filling used, but here are the approximate values for a potato and onion filling:

• Calories: 195
• Fat: 6g
• Carbohydrates: 31g
• Protein: 5g
• Fiber: 2g

Here are the nutrition facts for the ingredients listed for Bolani, assuming a standard serving size:

2 cups all-purpose flour:

• Calories: 910
• Fat: 2.2g
• Carbohydrates: 190g
• Protein: 26g

benefits: Provides the main structure and texture to the dough, helping to hold the filling.

1/2 teaspoon salt:

• Calories: 0
• Fat: 0g
• Carbohydrates: 0g
• Protein: 0g

benefits: Enhances the flavor of the dough and filling, balancing the overall taste of the dish.

1/2 cup water:

• Calories: 0
• Fat: 0g
• Carbohydrates: 0g
• Protein: 0g

benefits: Binds the flour and other ingredients together to form the dough, ensuring proper consistency.

1 tablespoon vegetable oil:

• Calories: 120
• Fat: 14g
• Carbohydrates: 0g
• Protein: 0g

benefits: Adds moisture to the dough, making it easier to work with and yielding a softer texture.

1 cup mashed potatoes:

• Calories: 214
• Fat: 0.2g
• Carbohydrates: 50g
• Protein: 4.5g

benefits: serve as the hearty and creamy filling, adding flavor, texture, and substance to the dish.

1/2 cup diced onions:

• Calories: 32
• Fat: 0.1g
• Carbohydrates: 7.3g
• Protein: 0.7g

benefits: Provide a savory flavor and a bit of texture to the filling, enhancing its overall taste.

Salt and pepper to taste:

• Nutritional values are negligible and can be considered zero.

benefits: Season the filling, adding depth of flavor and enhancing the overall taste of the dish.

Vegetable oil for frying:

• The amount of oil absorbed during frying can vary, and the specific nutrition facts depend on the amount of oil consumed.

benefits: Used to fry the bolani, giving it a crispy and golden exterior.

It's important to note that these nutrition facts are approximate and can vary based on the specific brands or variations in the ingredients used. Additionally, the nutrition facts do not include any additional sauces, toppings, or condiments that may be added to Bolani.

Note that these values are for one bolani serving (which is about half of a filled flatbread).