Name: Kabuli Pulao, Afghan Rice Recipe
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Cuisine: Afghan
Ingredients: 2 cups basmati rice (soaked and rinsed, or Sella basmati); 2 teaspoons cumin seeds (use half shajeera, black caraway seeds, if available); 5 green cardamom pods; 1 black cardamom pod; 4 cloves; 2 inch cinnamon stick; ⅓ cup cooking oil (avocado oil or sesame oil, plus extra as needed); 1½ to 2 lbs lamb shank (with bone, cut into large pieces or whole shanks; use 1 lb if using boneless meat); 1 large onion (yellow or Vidalia, quartered and sliced, 350g); 4 cloves garlic (grated); 1½ teaspoons salt (adjust to taste); 1 teaspoon black pepper; 4 cups water (or more as needed; you’ll need 3½ cups broth or stock); ½ cup raw almonds (soak and peel); 2 cups shredded carrots (250g); 1 cup raisins (soaked for 30 minutes, 160g); 3 teaspoons sugar (2 tablespoons for the rice, 1 teaspoon for sautéing carrots and raisins); ½ teaspoon ground cardamom (for sautéing carrots and raisins); Ghee (for added richness, optional)

Jump to Recipe

Introduction

Kabuli Pulao is a fragrant and rich Afghan rice dish featuring tender lamb, aromatic spices, and a delightful topping of caramelized carrots, raisins, and almonds. This comforting one-pot meal combines savory and sweet flavors, making it perfect for special occasions or cozy dinners.

Ingredients

2 cups basmati rice (soaked and rinsed, or Sella basmati)
2 teaspoons cumin seeds (or half shajeera, black caraway seeds, if available)

5 green cardamom pods
1 black cardamom pod

4 cloves
2 inch cinnamon stick

⅓ cup cooking oil (avocado oil or sesame oil, plus extra)
1½ to 2 lbs lamb shank (with bone, cut into large pieces or whole shanks; use 1 lb if using boneless meat)
1 large onion (yellow or Vidalia, quartered and sliced, 350g)

4 cloves garlic (grated)
1½ teaspoons salt (adjust to taste)
1 teaspoon black pepper

4 cups water (or more as needed; you’ll need 3½ cups broth or stock)
½ cup raw almonds (soak and peel)
2 cups shredded carrots (250g)

1 cup raisins (soaked for 30 minutes, 160g)
2 tablespoons sugar
1 teaspoon sugar (for sautéing carrots and raisins)

½ teaspoon ground cardamom (for sautéing carrots and raisins)
Ghee (for added richness)

Instructions

Step 1: Wash the basmati rice thoroughly until the water runs clear. Soak it in water for about 30 minutes, then drain and set aside.

Step 2: In a spice grinder, blend the cumin seeds, green and black cardamom pods, cloves, and cinnamon stick into a fine powder. Set aside.
Step 3: In a large heavy-bottomed pot, heat ¼ cup oil over medium-high heat. Add the sliced onions and a pinch of salt. Sauté until light golden brown and crispy, about 15 minutes, stirring occasionally. Remove onions and set aside.
Step 4: Increase heat to high, add lamb pieces to the pot, and sear them on both sides for about 5 minutes until browned. Add more oil if needed.

Step 5: Return the onions to the pot with the lamb. Add grated garlic and stir for 1 minute until aromatic. Add 2 teaspoons of the ground spices, 1 teaspoon salt, black pepper, and water.
Step 6: Bring to a rolling boil, then reduce heat to low-medium. Simmer covered for 1 to 1½ hours until lamb is fork-tender. Adjust cooking time as needed.
Step 7: While the meat cooks, heat 1 teaspoon oil in a non-stick skillet over medium-high heat. Roast soaked and peeled almonds until light tan and fragrant, about 5-6 minutes. Transfer to a plate.

Step 8: In the same skillet, add soaked raisins and cook for 1-2 minutes until plump. Transfer to the plate.
Step 9: Heat remaining oil in the skillet and sauté shredded carrots with 1 teaspoon sugar and ½ teaspoon ground cardamom until tender-crisp, about 6-8 minutes. Cover briefly if needed. Transfer to the plate.
Step 10: For the caramel sauce, add 2 tablespoons sugar to the skillet and heat over medium until caramelized but not burnt. Carefully add ¼ cup water and stir until it forms a caramel-colored liquid. Set aside.

Step 11: When the lamb is cooked, remove pieces from the pot and set aside. Measure the cooking liquid and return 3 cups of this stock to the pot. Adjust salt if necessary; the stock should be slightly salty.
Step 12: Add drained rice to the pot and bring stock to a boil. Reduce heat to low, place lamb on top of the rice, and sprinkle remaining ground spices over everything. Cover and simmer until stock is absorbed, about 10 minutes.
Step 13: Drizzle the caramel sauce over the rice. Sprinkle about ¾ of the cooked carrots and raisins on top. Cover again and continue cooking for 5-10 minutes until rice is fully cooked and fluffy with steam build-up.

Step 14: Remove the pot from heat. Let rest for a few minutes. Fluff rice gently with a fork and garnish with the remaining carrots, raisins, and roasted almonds. Add a drizzle of ghee for richness before serving.

Tips & Variations

For deeper flavor, marinate lamb with spices and garlic a few hours before cooking.
Use ghee instead of oil for a richer aroma and taste.

Substitute lamb with beef shanks or chicken if preferred, adjusting cooking times accordingly.
Soaking almonds and peeling them improves texture and appearance in the topping.
If you can’t find shajeera, regular cumin seeds work well.

Serve with a side of plain yogurt or salad to balance the richness.

Storage

Store leftover Kabuli Pulao in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water to prevent drying out. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Kabuli Pulao without lamb?

Yes, you can substitute lamb with beef, chicken, or even a vegetarian option like roasted vegetables or mushrooms, though cooking times will vary.

Is it necessary to soak the rice and almonds?

Soaking the rice removes excess starch and helps it cook evenly and fluffily. Soaking almonds makes them easier to peel, resulting in a cleaner, more tender topping.