Afghani kabuli pulao

 

🌾 Kabuli Pulao (Afghan Lamb Pilaf)

🕰️ Total Time: ~2 hours

🍽️ Servings: 6–8

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🥩 Ingredients

For the Meat:

• 1 kg lamb (bone-in shoulder or leg), cut into chunks (or beef/chicken)

• 1 large onion, sliced

• 4 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp black pepper

• Salt to taste

• 1–2 cinnamon sticks

• 4–5 green cardamom pods

• 3–4 cups water (to make broth)

For the Rice:

• 2 cups basmati rice (rinsed and soaked for 30 minutes)

• ½ tsp saffron (optional), soaked in 2 tbsp warm water

• Salt to taste

For the Carrot-Raisin Topping:

• 2 medium carrots, julienned

• ½ cup raisins (golden or black)

• ½ cup slivered almonds or pistachios (optional)

• 1–2 tbsp sugar (optional, to sweeten slightly)

• 3–4 tbsp oil or ghee

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🍳 Instructions

1. Cook the Meat and Make Broth:

1. In a large pot, heat 2 tbsp oil. Sauté onions until golden brown.

2. Add garlic, meat, and spices (cumin, coriander, pepper, cinnamon, cardamom). Brown the meat well.

3. Add enough water to cover the meat (about 3–4 cups). Add salt. Cover and simmer on low for 1–1.5 hours until tender.

4. Once done, strain and reserve the broth. Set meat aside.

2. Prepare the Toppings:

1. In a skillet, heat 2–3 tbsp oil or ghee.

2. Sauté julienned carrots until soft and slightly caramelized.

3. Add raisins and cook until they puff up.

4. Add sugar (optional) and nuts. Toss for 1–2 minutes. Remove from heat and set aside.

3. Cook the Rice:

1. Boil the reserved meat broth (add more water if needed to get ~3 cups).

2. Add rice and salt to taste. Cook uncovered until the water is mostly absorbed and rice is 80–90% done.

3. Gently layer the meat over the rice.

4. Spoon the carrot-raisin-nut mixture on top.

5. Drizzle saffron water if using.

6. Cover the pot tightly and steam on low (dum) for 20–30 minutes.

Tip: Place a towel between the lid and the pot to trap steam during dum cooking.

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🍽️ Serve

Fluff the rice gently. Serve on a large platter with toppings beautifully arranged. Often served with Afghan salad or yogurt.