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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.