Kabuli Rice

Ingredients: raisins, red onion, parsley, garlic, lemongrass , salt, shallot, galangal, died red chili, coriander seeds, kafir lime zest, cumin, curry powder, cumin, cinnamon, tumeric, cardamon, nutmeg

“Kabuli Rice,” or “ข้าวกาบุหรี่” (Khao Kar-boo-Lee), represents a fragrant and flavorful rice dish embodying the rich cultural exchange and culinary heritage entwined with Thailand's history. Its origins, akin to the renowned Massamun Curry, trace back centuries to the influence of Muslim communities that settled in Thailand. Derived from "Kabul," the capital of modern-day Afghanistan, this dish entered Thai culinary culture through interactions between Iranian-Persian Muslim settlers and the local Thai populace, particularly during the Ayutthaya period. The intricate connection between Thai royalty, the Muslim community along the Bang Luang Canal in Bangkok, and their culinary customs has firmly established Kabuli Rice in historical records and contemporary Thai cuisine.

Thai-Persian dishes, nurtured by the Royal Kitchen across centuries, include Massaman Curry, Yellow Curry, and fragrant Kabuli Rice, which originated in 1806 when King Rama I commissioned the Muslim community to prepare these dishes for monks celebrating the completion of the Royal Temple. Over time, these dishes evolved into cherished traditions during numerous royal ceremonies.

King Rama II, a revered poet, celebrated the artistry involved in preparing Kabuli Rice in his poetry, acknowledging its intricacies and the significant expense associated with its preparation. His admiration was directed towards his Queen, renowned for her culinary expertise rooted in the heritage of the Bang Luang Canal Muslim community.

During King Rama V's reign, Kabuli Rice became a customary preparation at ceremonial banquets. It involves an intricate process starting with the selection of long-grain rice resembling India's Basmati rice. The cooking technique, reminiscent of biryani, involves simmering spices and meat together. The meat undergoes tenderization through a specific marinade, using carefully chosen fresh and fatty cuts essential for the authentic flavor. Authentic preparation necessitates the use of a charcoal stove. It is served with "Ajad," a cucumber relish composed of pickled cucumber, shallots, sugar, and a hint of salt, garnished with finely sliced ginger, red onions, and yellow chilies to cleanse the palate.

Originally a ceremonial delicacy during King Rama V's reign, Kabuli Rice's flavor profile has evolved over time. The version prepared in King Rama IX's Royal Kitchen diverges slightly from the traditional recipe, incorporating fried red onions, raisins, and almonds into the mix.