Afghan Kabuli Pulao
Experience the rich, aromatic flavors of Afghan cuisine with Kabuli Pulao, a celebrated national dish that brings together tender, spiced lamb, fragrant basmati rice, and a delightful medley of sweet and savory toppings. This one-pot wonder is elevated by sautéed carrots, plump raisins, and the optional tartness of barberries, all crowned with a garnish of slivered almonds for a touch of crunch. Slow-cooked in a spiced broth infused with cumin, cardamom, and cinnamon, the rice absorbs every drop of flavor, while the lamb becomes irresistibly tender. Perfect for special occasions or a comforting family meal, Kabuli Pulao is as stunning in presentation as it is in flavor. Serve this traditional Afghan masterpiece piping hot and let each bite transport you to the heart of Central Asia.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in)
- 2 cups Basmati rice
- 2 large Carrots
- 0.5 cup Raisins
- 1 large Onion
- 3 pieces Garlic cloves
- 4 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cardamom
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Barberries (optional)
- 3 cups Chicken or lamb stock
- 2 tablespoons Slivered almonds
- 1 teaspoon Salt
- 1 teaspoon Sugar
Instructions
Rinse the basmati rice thoroughly in cool water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
Add the lamb pieces, minced garlic, ground cumin, ground cardamom, ground cinnamon, ground black pepper, and salt. Cook for 8-10 minutes, stirring occasionally until the meat is browned on all sides.
Pour in the chicken or lamb stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the lamb is tender.
While the lamb is cooking, prepare the carrot topping. Peel the carrots and cut them into thin matchstick slices. Heat 2 tablespoons of oil in a separate frying pan over medium heat. Add the carrots and sauté for 4-5 minutes until softened.
Add the raisins and optional barberries to the carrots, along with 1 teaspoon of sugar. Cook for another 2 minutes, stirring, then set the mixture aside.
Once the lamb is tender, remove the pieces from the pot and strain the stock. Reserve the stock for cooking the rice.
In the same pot used for the lamb, layer the drained basmati rice. Add 3 cups of the reserved stock, ensuring the liquid covers the rice by about 1 inch. Cover and cook the rice on medium heat until the liquid is absorbed, about 15 minutes.
Reduce the heat to low, make small holes in the rice with the handle of a spoon, and drizzle a few tablespoons of reserved stock over it. Place the lamb pieces on top of the rice, cover the pot, and steam for another 15 minutes.
To assemble, spoon the rice and lamb onto a serving platter. Top with the sautéed carrot and raisin mixture. Garnish with slivered almonds. Serve hot and enjoy!
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 80.2 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3536 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
