Name: Kabuli Pulao: Afghan Lamb and Rice with Carrots, Raisins, and Roasted Almonds Recipe
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 2 h 30 min
Cuisine: Afghan
Ingredients: 2 cups basmati rice (soaked and rinsed, or Sella basmati); 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); 2 teaspoons cumin seeds (use half shajeera (black caraway seeds), if available); 5 green cardamom pods; 1 black cardamom pod; 4 cloves; 2 inch cinnamon stick; ½ teaspoon ground cardamom (for sautéing carrots and raisins); 2 tablespoons sugar; ⅓ cup cooking oil (avocado oil or sesame oil, plus extra as needed); ½ cup raw almonds (soak and peel); 2 cups shredded carrots (250g); 1 cup raisins (soaked for 30 minutes, 160g); 1 teaspoon sugar (for sautéing carrots and raisins); Ghee (for added richness)

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Introduction

Kabuli Pulao is a fragrant Afghan rice dish layered with tender lamb, sweet carrots, raisins, and crunchy almonds. This comforting meal combines aromatic spices and a rich caramel sauce for a perfect balance of flavors, ideal for special occasions or a hearty family dinner.

A round white plate holds a layered dish starting with a base of long-grain rice mixed with dark raisins, giving a speckled look of light brown and dark purple. On top of the rice are bright orange shredded carrots scattered evenly. Sitting above the carrots are large pieces of browned meat with bone, showing a glossy, rich brown color and a slightly crispy texture. Light beige whole almonds are spread over the dish, adding small bright spots. In the background, there is a white bowl with a creamy white sauce, drizzled with a green herb oil and yellow oil. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups basmati rice (soaked and rinsed, or Sella basmati)
2 teaspoons cumin seeds (or half shajeera/black caraway seeds)
5 green cardamom pods
1 black cardamom pod
4 cloves
2 inch cinnamon stick
⅓ cup cooking oil (avocado or sesame, plus extra)
1½ to 2 lbs lamb shank (bone-in, cut into pieces or whole; 1 lb if boneless)
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; 3½ cups broth or stock preferred)
½ cup raw almonds (soaked and peeled)
2 cups shredded carrots (250g)
1 cup raisins (soaked for 30 minutes, 160g)
2 tablespoons sugar
1 teaspoon sugar (for sautéing carrots and raisins)
½ teaspoon ground cardamom (for sautéing carrots and raisins)
Ghee (optional, for added richness)

Instructions

Step 1: Wash the rice thoroughly until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
Step 2: In a spice grinder, blend the cumin seeds, green and black cardamom pods, cloves, and cinnamon stick into a fine powder. Set this aside.
Step 3: Heat ¼ cup of oil in a large heavy-bottomed casserole pot over medium-high heat. Add the sliced onions with a pinch of salt and sauté, stirring occasionally for about 15 minutes, until light golden brown and crispy. Remove the onions and set aside.
Step 4: Place the lamb pieces in the center of the pot. Increase heat to high and sear the meat on both sides for about 5 minutes, adding oil if needed to prevent sticking or burning.
Step 5: Combine the seared lamb with the cooked onions. Stir in the grated garlic and cook for about 1 minute until aromatic.
Step 6: Add 2 teaspoons of the ground spice powder, 1 teaspoon salt, black pepper, and 4 cups of water. Bring to a rolling boil, then reduce heat to low-medium. Simmer for 1 to 1½ hours until the meat is fork-tender. Adjust cooking time as needed.
Step 7: In a non-stick skillet, heat 1 teaspoon oil over medium-high heat. Roast the soaked and peeled almonds until light tan and fragrant, about 5-6 minutes. Transfer to a plate.
Step 8: In the same skillet, add the soaked raisins and cook until plump, about 1-2 minutes. Transfer to the plate with almonds.
Step 9: Add the remaining oil to the skillet and sauté the shredded carrots until tender-crisp, about 6-8 minutes, stirring occasionally. Cover briefly if needed. Transfer carrots to the plate.
Step 10: To make the caramel sauce, heat 2 tablespoons sugar in the skillet over medium heat until caramelized but not burnt. Carefully add ¼ cup water and stir to melt the caramelized sugar into a smooth caramel liquid. Set aside.
Step 11: Once the meat is cooked, remove it from the pot and transfer to a plate. Pour the cooking liquid through a strainer into a measuring cup, reserving 3 cups of stock to return to the pot. Taste and adjust salt if needed; the stock should be slightly salty.
Step 12: Add the drained rice to the stock in the pot and bring to a boil. Reduce heat to low, place the lamb pieces on top, and sprinkle the remaining ground spices over the rice. Cover with a lid and simmer until the stock is absorbed, about 10 minutes.
Step 13: Drizzle the caramel sauce over the rice. Scatter about three-quarters of the cooked carrots and raisins on top. Cover and continue cooking until the rice is fully cooked and fluffy, with steam building up, about 5-10 minutes more.
Step 14: Remove the pot from heat and let it rest for a few minutes. Fluff the rice gently with a fork and garnish with the remaining carrots, raisins, and roasted almonds before serving.

Tips & Variations

Use bone-in lamb shanks for deeper flavor, but boneless meat works well for quicker cooking.
Soaking the almonds and peeling them improves their texture and appearance in the final dish.
If you prefer a vegetarian version, substitute lamb broth with vegetable stock and add roasted vegetables.
Add a touch of ghee at the end for extra richness and authentic taste.
Use a heavy-bottomed pot to prevent the rice from burning while cooking.

Storage

Store any leftover Kabuli Pulao in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the rice moist.

How to Serve

A large white plate holds a layered dish with a base of golden-brown rice mixed with some lighter grains, topped with tender dark brown meat pieces scattered across. Bright orange shredded carrots are spread evenly on top, mixed with small dark raisins and large off-white almonds, creating a colorful contrast. In the background, there is a bowl of creamy white yogurt sauce with green herbs and a little drizzle of yellow oil, in a white bowl. Next to it is a small brown decorative pot filled with raisins and a set of smaller brown pots with lids, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Kabuli Pulao with chicken instead of lamb?

Yes, chicken thighs or drumsticks can be used. Adjust the simmering time to about 45 minutes or until the chicken is cooked through and tender.

Is it necessary to soak the rice before cooking?

Soaking the rice helps remove excess starch and ensures the grains cook evenly and stay separate, resulting in fluffier pulao.