Afghani Kabuli Pulao Recipe
490kcal
Ingredients
- 2 tbsp ghee
- 1 lb lamb boneless cut into 1 inch cubes
- 2 cups basmati rice
- 2 onions thinly sliced
- 4 cloves garlic minced
- 1 cinnamon stick
- 10 cardamom pods
- 1 tsp cardamom cround
- ¼ tsp ground cinnamon
- 2 tsp. cumin seeds
- 6 cloves garlic
- 3 cups stock or water
- salt and pepper
- 3 carrots peeled and cut into matchsticks or shredded
- 1/4 cup sugar
- 1/2 cup raisins soaked in water and drained
- 1/2 cup sliced almonds toasted
- 2 tsp. garam masala
Method
In a large pot, heat 2 tablespoons of ghee over medium heat.
- a. Add the thinly sliced onions and cook until golden brown and caramelized.
- b. Remove half of the onions from the pot and set them aside for later use.
In the same pot with the remaining onions, add the minced garlic and cook until fragrant.
- a. Add the boneless lamb cubes and cook until they are browned on all sides.
- b. Season the lamb with salt, pepper, ground cinnamon, and ground cardamom.
Add the cumin seeds, cinnamon stick, cardamom pods, and whole cloves to the pot.
- a. Stir well to incorporate the spices with the lamb and onions.
Pour in 3 cups of stock or water and bring the mixture to a boil.
- a. Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let the lamb simmer until tender.
- b. This may take about 1 to 1.5 hours.
While the lamb is simmering, wash the basmati rice in cold water until the water runs clear.
- a. Drain the rice and set it aside.
In a separate pan, melt some ghee and add the shredded carrots.
- a. Sauté the carrots until they become soft and tender.
- b. Add sugar and continue cooking until the carrots caramelize and turn slightly golden.
- c. Add the soaked and drained raisins to the carrots and set aside.
Once the lamb is tender, remove the cinnamon stick, cardamom pods, and whole cloves from the pot.
- a. Layer the partially cooked rice over the lamb and spread the reserved caramelized onions on top.
- b. Sprinkle the garam masala and toasted sliced almonds over the onions.
Pour about 1 cup of water evenly over the rice and cover the pot with a tight-fitting lid.
- a. Allow the pulao to cook on low heat until the rice is fully cooked and fluffy.
- b. This should take approximately 20-25 minutes.
Once the rice is cooked, gently fluff it with a fork.
- a. Serve the Afghani Kabuli Pulao hot, garnished with the caramelized carrot and raisin mixture on top.
Nutrition
Calories490kcalCarbohydrates61gProtein16gFat21gSaturated Fat8gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.001gCholesterol51mgSodium59mgPotassium479mgFiber4gSugar9gVitamin A3840IUVitamin C6mgCalcium88mgIron3mg
Notes
Rinse the basmati rice until the water runs clear to remove excess starch.
Soak the raisins in water to plump them up before adding to the pulao.
Toast the sliced almonds separately until they turn golden for better flavor.
Use a heavy-bottomed pot to avoid burning the pulao at the bottom.
Adjust the sweetness by adding more or less sugar to the caramelized carrots.
Keep an eye on the lamb while simmering to prevent overcooking.
For a vegetarian option, replace the meat with chickpeas or lentils.