Description
Kabuli Pulao is a traditional Afghan rice dish featuring aromatic basmati rice cooked with tender lamb shanks, whole and ground warm spices, and topped with caramelized carrots, raisins, and roasted almonds. This richly flavorful and fragrant pulao combines savory slow-cooked meat with subtly sweet garnishes, offering a perfect balance of textures and tastes representative of Afghan cuisine.
Ingredients
Scale
Rice and Spices
- 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
Meat and Aromatics
- 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)
Toppings and Garnishes
- 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)
Instructions
- Prepare the Rice and Spices: Thoroughly wash the basmati rice until the water runs clear, then soak the rice for about 30 minutes. Drain and set aside. In a spice grinder, blend all the whole spices—cumin seeds, green cardamom pods, black cardamom pod, cloves, and cinnamon stick—into a fine powder and set aside for later use.
- Cook the Onions: Heat ¼ cup of oil in a large, heavy-bottomed casserole pot over medium-high heat. Add the sliced onions and a pinch of salt. Sauté the onions, stirring occasionally, for about 15 minutes or until they turn light golden brown and crispy. Remove the onions from the pot and set them aside on a plate or push to the side if using a wide pot.
- Sear the Lamb: Place the lamb shank pieces in the center of the pot. Increase the heat to high and sear the meat on all sides for about 5 minutes until browned. Add additional oil if needed to aid browning.
- Simmer Lamb with Spices: Combine the sautéed onions with the seared lamb. Add the grated garlic and stir for about 1 minute until aromatic. Stir in 2 teaspoons of the ground spices, 1 teaspoon salt, and black pepper. Pour in the water, bring the mixture to a rolling boil, then reduce heat to low-medium. Cover and simmer for 1 to 1½ hours, or until the lamb is fork-tender. Adjust cooking time as necessary.
- Prepare the Toppings – Roast Almonds: In a non-stick skillet, heat 1 teaspoon of oil over medium-high heat. Add the soaked and peeled almonds and roast them for 5-6 minutes until they are light tan and aromatic. Transfer almonds to a plate.
- Prepare the Toppings – Cook Raisins: In the same skillet, add the soaked raisins and cook for 1-2 minutes until they plump up. Transfer raisins to the plate with the almonds.
- Prepare the Toppings – Sauté Carrots: Heat the remaining oil in the skillet and sauté the shredded carrots for 6-8 minutes until tender-crisp, stirring occasionally. Cover briefly if needed to cook evenly. Transfer the carrots to the plate.
- Make the Caramel Sauce: In the same skillet, add sugar and heat over medium heat until the sugar caramelizes to a golden brown color, being careful to not burn it. Add ¼ cup of water and stir to dissolve the caramelized sugar into a smooth caramel sauce. Set aside.
- Assemble and Cook the Pulao – Add Rice and Stock: Once the lamb is cooked, transfer the meat pieces to a plate. Measure the remaining liquid in the pot; reserve about 3 cups of this lamb stock and return it to the pot. Taste and adjust salt as necessary so the stock tastes slightly salty. Add the drained rice to the pot and bring to a boil.
- Simmer Rice and Meat: Reduce heat to low, place the lamb pieces on top of the rice, and sprinkle the remaining ground spices over everything. Cover with a lid and let it simmer gently for about 10 minutes until the stock is mostly absorbed.
- Add Caramel, Carrots and Raisins: Drizzle the caramel sauce evenly over the rice. Scatter about three-quarters of the cooked carrots and raisins on top. Cover and continue cooking for another 5 to 10 minutes until the rice is fully cooked, fluffy, and steam builds up in the pot.
- Final Touches and Serve: Remove the pot from heat and let the pulao rest for a few minutes. Fluff the rice gently with a fork. Garnish the top with the remaining carrots, raisins, and roasted almonds. Add a drizzle of ghee if desired for extra richness before serving.
Notes
- Soaking the basmati rice helps achieve fluffy and separate grains after cooking.
- Sella basmati rice can be used for added texture and flavor if available.
- Use bone-in lamb shanks for deeper flavor; adjust cook time if using boneless meat.
- Soak and peel almonds for a smoother texture and better roasting.
- Adjust sugar quantities based on your preference for sweetness in the toppings.
- Ghee is optional but adds a traditional richness to the final dish.
- Check the meat tenderness during simmering to avoid overcooking or undercooking.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Afghan
Keywords: Kabuli Pulao, Afghan rice, lamb pulao, basmati rice, Afghan cuisine, aromatic rice dish, caramelized carrots, roasted almonds
