Kabuli Pulao

Kabuli pulao is Afghanistan's national dish: fragrant basmati rice layered with tender lamb, sweet caramelised carrots and plump raisins. It is a celebration dish, gently spiced and crowned with a jewel-like topping that makes it as beautiful as it is delicious.

Prep time

30 mins

Cook time

1 hour 15 mins

Total time

1 hour 45 mins

Servings

4 servings

Calories

640

Ingredients

• 500 g basmati rice, soaked
• 600 g lamb, bone-in pieces
• 2 onions, sliced
• 2 carrots, julienned
• 80 g raisins
• 60 g slivered almonds
• 2 tablespoons oil and 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 cardamom pods
• 1 cinnamon stick
• 1 teaspoon garam masala
• 1 teaspoon sugar
• Salt, to taste
• 800 ml water or stock

Instructions

1. Brown the lamb in oil with the onions, cumin, cardamom and cinnamon until the meat is golden.
2. Add the garam masala, salt and water, and simmer for 45 minutes until the lamb is tender.
3. Remove the lamb and set aside, keeping the stock.
4. Sauté the carrots in ghee with the sugar until glossy, then add the raisins and almonds and set aside.
5. Layer the rice and lamb in a pot, pour over the stock, and cook covered on low heat for 20 minutes.
6. Let the pulao rest for 10 minutes, then fluff gently with a fork.
7. Serve on a platter, topped with the carrot, raisin and almond mixture.

Pro tips

• Soak the rice for at least 30 minutes so the grains cook up long and separate.
• Keep the lid on and the heat low while the rice steams.
• Caramelising the carrots slowly gives the pulao its signature sweetness.
• Rest the rice before serving so the steam settles evenly.

Frequently asked questions