Kabuli Pulao

Afghanistan's national dish — fragrant basmati rice slow-cooked with tender lamb, caramelized carrots, and raisins, topped with almonds.

Nutrition per serving

• 3 cupsBasmati rice
• 1.5 lbsLamb shoulder
• 3 largeCarrots
• 1/2 cupRaisins
• 1/4 cupAlmonds
• 2 largeOnion
• 1/4 cupVegetable oil
• 1 tspCumin seeds
• 4Cardamom pods
• to tasteSalt

1. 1

   Rinse basmati rice and soak for 30 minutes, then drain.

2. 2

   Cut lamb into chunks, season with salt. Sear in hot oil until browned on all sides, then add water and simmer for 45 minutes until tender.

3. 3

   Julienne carrots and fry in oil until caramelized and slightly crispy. Set aside.

4. 4

   Fry raisins briefly until plumped. Set aside with carrots.

5. 5

   Sauté sliced onions until deep golden. Add cumin and cardamom.

6. 6

   Par-boil the soaked rice in salted water until 70% cooked. Drain.

7. 7

   Layer rice over the lamb in the pot. Top with fried carrots and raisins.

8. 8

   Cover tightly and cook on very low heat for 25-30 minutes until rice is fluffy.

9. 9

   Garnish with toasted almonds and serve on a large platter.

💡 Tips for Kabuli Pulao

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Rinse rice under cold water until clear to remove excess starch.

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