Description
Kabuli Pulao is a traditional Afghan rice dish featuring fragrant basmati rice cooked with tender lamb shanks, aromatic spices, and topped with sweet caramelized carrots, raisins, and roasted almonds. This dish balances savory, sweet, and nutty flavors and is perfect as a comforting main course or special occasion meal.
Ingredients
Scale
Main 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)
Spices
- 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
Toppings and Garnishes
- 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)
Instructions
- Prepare the Rice and Spices: Thoroughly wash the basmati rice until the water runs clear, then soak it in water for about 30 minutes. Drain and set aside. In a spice grinder, blend cumin seeds, green and black cardamom pods, cloves, and cinnamon stick into a fine powder and set aside.
- Cook the Onions: Heat ¼ cup 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, until light golden brown and crispy, about 15 minutes. Remove onions and set aside.
- Sear the Lamb: Place the lamb pieces in the center of the pot and increase the heat to high. Sear the meat on both sides for approximately 5 minutes until browned, adding more oil if necessary.
- Simmer Lamb with Spices: Combine the seared lamb with the cooked onions. Add grated garlic and stir until fragrant, about 1 minute. Stir in 2 teaspoons of the ground spice mixture, 1 teaspoon salt, black pepper, and water. Bring to a rolling boil then reduce heat to low-medium and simmer for 1 to 1½ hours until the meat is fork-tender, adjusting water as needed.
- Prepare the Toppings – Almonds: In a non-stick skillet, heat 1 teaspoon oil over medium-high heat. Add almonds and roast until lightly tan and aromatic, about 5-6 minutes. Remove and set aside.
- Prepare the Toppings – Raisins: In the same skillet, add soaked raisins and cook until plump, about 1-2 minutes. Remove and set aside with the almonds.
- Prepare the Toppings – Carrots: Heat remaining oil in the skillet and sauté shredded carrots until tender-crisp, stirring occasionally, about 6-8 minutes. Cover briefly if necessary to cook evenly. Remove and set aside.
- Make the Caramel Sauce: In the same skillet, heat sugar over medium heat until caramelized but not burnt. Carefully add ¼ cup water and allow the caramelized sugar to melt into a caramel brown liquid. Set aside.
- Assemble and Cook the Pulao: Remove meat pieces from the pot and transfer to a plate. Measure the stock in the pot and return 3 cups back to pot. Taste and adjust salt if necessary. Add the drained rice to the pot with the stock and bring to a boil. Reduce heat to low, place meat pieces on top of rice, sprinkle remaining ground spices over the top, cover with a lid, and simmer until most liquid is absorbed, about 10 minutes.
- Add Toppings and Finish Cooking: Drizzle caramel sauce over the rice. Scatter about ¾ of the sautéed carrots and raisins on top. Cover and cook until rice is fully cooked, fluffy, and steam is apparent, approximately 5-10 more minutes.
- Final Touches: Remove the pot from heat and let rest for a few minutes. Fluff the rice gently with a fork and garnish with the remaining carrots, raisins, and roasted almonds. Optionally, add a drizzle of ghee for richness before serving.
Notes
- Soaking basmati rice prior to cooking helps achieve fluffy, separate grains.
- Use bone-in lamb shanks for richer flavor but boneless lamb can be substituted.
- Shajeera (black caraway seeds) adds an authentic aroma; substitute with cumin if unavailable.
- Caramelizing sugar carefully is key to avoid bitterness; monitor sugar closely.
- Adjust salt throughout, especially after the stock is concentrated.
- Resting the pulao after cooking allows steam to finish the rice evenly.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Afghan
Keywords: Kabuli Pulao, Afghan Rice, Lamb Pilaf, Basmati Rice, Traditional Afghan Recipe, Caramelized Carrots, Raisins, Roast Almonds
