Afghan Kabuli Pulao
Fragrant Afghan basmati rice with tender lamb, caramelized carrots, raisins, and toasted almonds.
Equipment
- Large pot
- Rice pot with lid
- Large skillet
- Fine-mesh strainer
- Chef's knife
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
Instructions
Cook the Lamb:
- Place the lamb, onion, garlic, water, salt, and cumin in a pot and bring to a simmer.
- Cover and simmer for 45 to 55 minutes, until tender. Strain and reserve the broth.
Prepare the Rice:
- Boil the soaked rice in salted water for 5 to 7 minutes, until the outside is tender but the center remains firm. Drain.
- Return the rice to the pot, add 2 cups of reserved broth, cover, and steam over low heat for 20 minutes.
Finish and Serve:
- Fry the carrots, raisins, almonds, sugar, cardamom, and pepper in oil until glossy and lightly caramelized.
- Fold the lamb into the rice, mound it on a platter, and scatter the carrot-raisin topping over it.
Notes
- Rinse basmati rice until the water runs mostly clear.
- Keep the topping separate until serving for the best texture.
Nutrition
Calories: 690kcalCarbohydrates: 78gProtein: 34gFat: 27gSaturated Fat: 8gCholesterol: 92mgSodium: 720mgFiber: 5gSugar: 15g