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Afghan Kabuli Pulao

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Afghan Kabuli Pulao with lamb, carrots, raisins, and almonds on a platter.
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Kabuli Pulao is Afghanistan’s celebrated rice dish, built around fragrant basmati rice, tender lamb, sweet carrots, raisins, and toasted nuts.

The rice is steamed until separate and light, while the lamb broth and caramelized topping give each serving a balanced savory-sweet finish.

Let the cooked rice rest covered for 10 minutes before fluffing so the grains finish steaming without turning soft.

Serving Suggestions

Serve the pulao family-style with a crisp cucumber salad, plain yogurt, and lemon wedges.

A close serving of Afghan Kabuli Pulao with fluffy rice, lamb, carrots, raisins, and almonds.

Recipe Notes

Lamb shoulder can be replaced with beef chuck. Prepare the lamb and topping a day ahead, then reheat them gently before assembling.

Afghan Kabuli Pulao with lamb, carrots, raisins, and almonds on a platter.

Afghan Kabuli Pulao

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Fragrant Afghan basmati rice with tender lamb, caramelized carrots, raisins, and toasted almonds.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Afghan
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and Broth
  • 2 lb lamb shoulder, cut into large pieces
  • 1 medium yellow onion, quartered
  • 4 cloves garlic crushed
  • 6 cups water
  • 1 tsp salt
  • 1 tsp ground cumin
Rice and Topping
  • 3 cups basmati rice rinsed and soaked 30 minutes
  • 3 tbsp neutral oil
  • 2 large carrots cut into thin matchsticks
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground black pepper

Equipment

  • Large pot
  • Rice pot with lid
  • Large skillet
  • Fine-mesh strainer
  • Chef’s knife

Method
 

Cook the Lamb:
  1. Place the lamb, onion, garlic, water, salt, and cumin in a pot and bring to a simmer.
  2. Cover and simmer for 45 to 55 minutes, until tender. Strain and reserve the broth.
Prepare the Rice:
  1. Boil the soaked rice in salted water for 5 to 7 minutes, until the outside is tender but the center remains firm. Drain.
  2. Return the rice to the pot, add 2 cups of reserved broth, cover, and steam over low heat for 20 minutes.
Finish and Serve:
  1. Fry the carrots, raisins, almonds, sugar, cardamom, and pepper in oil until glossy and lightly caramelized.
  2. Fold the lamb into the rice, mound it on a platter, and scatter the carrot-raisin topping over it.

Nutrition

Calories: 690kcalCarbohydrates: 78gProtein: 34gFat: 27gSaturated Fat: 8gCholesterol: 92mgSodium: 720mgFiber: 5gSugar: 15g

Notes

  • Rinse basmati rice until the water runs mostly clear.
  • Keep the topping separate until serving for the best texture.

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