Kabuli Pulao

Recipe Details

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 431kcal

Cost: $16

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Course: Main Course

Cuisine: Afghan

Keyword: Afghan rice, Kabuli Pulao, lamb pilaf, spiced rice, traditional Afghan dish

Ingredients

2 cups basmati rice soaked and rinsed, or Sella basmati see note
2 teaspoons cumin seeds use half shajeera black caraway seeds, if available
5 green cardamom pods whole
1 black cardamom pod whole
4 cloves whole
2- inch cinnamon stick
⅓ cup cooking oil avocado oil or sesame oil plus extra
1½ to 2 lbs lamb shank with bone cut into large pieces or whole shanks; use 1 lb if using boneless meat
1 large onion yellow or Vidalia quartered and sliced 350g
4 cloves garlic grated
1½ teaspoons salt adjust to taste
1 teaspoon black pepper
4 cups water or more as needed; you'll need 3½ cups broth or stock
½ cup raw almonds soak and peel
2 cups shredded carrots 250g
1 cup raisins soaked for 30 minutes 160g
2 tablespoons sugar for caramelizing

Optional Additions:

1 teaspoon sugar for sautéing carrots and raisins
½ teaspoon ground cardamom for sautéing carrots and raisins
Ghee for added richness

Directions

Wash the rice thoroughly until the water runs clear, then soak it for about 30 minutes. Drain and set aside.
In a spice grinder, blend all the whole spices into a fine powder and set aside.
In a large, heavy-bottomed casserole pot, heat ¼ cup of oil over medium-high heat. Add the sliced onions and a pinch of salt. Sauté until the onions are golden brown and crispy, about 15 minutes. Remove the onions and set aside.
Add lamb pieces to the pot, increase the heat to high, and sear the meat on both sides for about 5 minutes, drizzling more oil if needed.
Combine the cooked onions with the meat, add grated garlic, and stir until fragrant, about 1 minute.
Stir in the ground spices, salt, black pepper, and water. Bring to a boil, then reduce the heat to low-medium and simmer for 1 to 1½ hours, until the meat is fork-tender. Adjust as needed.
In a non-stick skillet, heat 1 teaspoon of oil over medium-high heat. Add almonds and roast until golden, about 5-6 minutes. Transfer to a plate.
Add soaked raisins to the same skillet and cook until plump, about 1-2 minutes. Transfer to a plate.
Add the remaining oil to the skillet and sauté the shredded carrots until tender-crisp, about 6-8 minutes. Transfer to the plate.
In the same skillet, add sugar and heat over medium until caramelized. Add ¼ cup water and let the caramelized sugar melt. Set aside.
Once the meat is cooked, transfer the pieces to a plate. Pour the stock into a measuring cup, returning 3 cups to the pot. Check the seasoning and adjust the salt if needed.
Add the drained rice to the pot and bring it to a boil. Reduce heat to low, place the lamb pieces on top, and sprinkle the remaining ground spices over it. Cover and simmer for 10 minutes.
Drizzle the caramel sauce over the rice and scatter ¾ of the cooked carrots and raisins on top. Cover and continue cooking until the rice is fully cooked and fluffy, about 5-10 minutes.
Remove the pot from the heat and let it rest for a few minutes before serving. Fluff the rice with a fork and garnish with the remaining carrots, raisins, and roasted almonds.

Notes

Kabuli Pulao brings the flavors of Afghanistan to your table. With tender lamb, fluffy rice, and a sweet-salty topping, it’s the ultimate comforting dish.

Nutrition