Afghan Kabuli Pulao with Lamb
Kabuli Pulao with Lamb
Aromatic Afghan rice pilaf layered with tender lamb, sweet carrots, raisins, almonds, and warm spices.
Kabuli pulao is Afghanistan's celebrated rice dish, built around separate grains of basmati, tender pieces of lamb, and a sweet-savory garnish of carrots, raisins, and nuts. The dish is generous enough for a gathering, but the method is still practical for a home kitchen when the steps are kept organized.
The lamb is first simmered with onion, garlic, and whole spices until it becomes tender and leaves behind a fragrant broth. That broth seasons the rice from the inside, while parboiling the grains before steaming keeps the pulao light instead of sticky.
Carrots and raisins are cooked briefly in oil so the carrots stay distinct and the raisins plump without burning. A final covered steam brings the rice, lamb, spices, and garnish together, giving you a platter with savory meat, lightly sweet vegetables, and warm perfume from cardamom, cumin, and cinnamon.
Serve Kabuli pulao straight from a broad platter with yogurt, cucumber salad, or pickled vegetables. The rice should be fluffy, the lamb tender enough to pull apart with a fork, and the garnish scattered through the top rather than mixed into a paste.
Nutrition (per serving)
Directions
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1
Soak the rinsed basmati rice in cool water for 30 minutes while you prepare the lamb and garnish.
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2
Heat half of the oil in a large Dutch oven over medium-high heat. Brown the lamb in batches for 3 to 4 minutes per side, then transfer it to a plate.
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3
Add the onions to the same pot and cook for 8 to 10 minutes, stirring often, until deep golden at the edges. Stir in the garlic, 2 teaspoons salt, black pepper, cumin, coriander, cardamom, cinnamon, and bay leaves for 30 seconds.
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4
Return the lamb to the pot and add the broth. Bring to a simmer, cover, and cook over low heat for 65 to 75 minutes, until the lamb is tender but not falling apart. Lift out the lamb and strain the broth, reserving both separately.
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5
While the lamb cooks, heat the remaining oil in a skillet over medium heat. Add the carrots, raisins, almonds, sugar, and remaining 1/2 teaspoon salt. Cook for 4 to 5 minutes, tossing gently, until the carrots soften slightly and the raisins plump.
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6
Bring a large pot of salted water to a boil. Drain the soaked rice, add it to the boiling water, and cook for 5 to 6 minutes, until the grains are longer and still firm in the center. Drain well.
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7
Wipe out the Dutch oven. Layer half of the rice in the bottom, add the lamb, spoon over half of the carrot-raisin mixture, and cover with the remaining rice. Pour 2 1/2 cups of the reserved broth evenly over the rice.
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8
Cover the pot with a clean kitchen towel under the lid and steam over very low heat for 25 to 30 minutes, until the rice is tender and fluffy. If the pot smells dry before the rice is done, add a few tablespoons of reserved broth around the edge.
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9
Rest the pulao off the heat for 10 minutes. Transfer the rice and lamb to a wide platter and scatter the remaining carrot-raisin mixture over the top before serving.
Ingredients
- Basmati rice, rinsed until the water runs clear:3 cups
- Lamb shoulder, cut into 2-inch pieces:2 lb
- Yellow onions, thinly sliced:2
- Vegetable oil:1/3 cup
- Garlic cloves, minced:4
- Kosher salt:2 1/2 tsp
- Black pepper:1 tsp
- Ground cumin:2 tsp
- Ground coriander:1 1/2 tsp
- Ground cardamom:1 tsp
- Ground cinnamon:1/2 tsp
- Bay leaves:2
- Low-sodium beef or lamb broth:4 cups
- Large carrots, cut into thin matchsticks:3
- Golden raisins:3/4 cup
- Slivered almonds:1/2 cup
- Sugar:1 tbsp
Tips & Notes
- Rinsing and soaking the basmati rice helps the grains cook long and separate.
- Use lamb shoulder rather than lean leg meat; it becomes tender during the simmer and keeps the pilaf moist.
- Keep the steaming heat low so the rice absorbs the broth without scorching on the bottom.
- If you prefer a less sweet garnish, reduce the raisins to 1/2 cup and skip the sugar.
