Meat

Kabuli Pulao with Lamb

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Kabuli Pulao with Lamb
Golden and aromatic Kabuli Pulao, featuring tender lamb, rice, carrots, raisins, and almonds.

Delve into the heart of Afghan cuisine with Kabuli Pulao, a beloved national dish that marries tender lamb with aromatic basmati rice and a variety of warming spices. This one-pot wonder is both comforting and exotic, offering layers of flavor in every bite.

“Kabuli Pulao: A symphony of flavors wrapped in golden rice.”

Highlights

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Servings: 6
  • Calories: 450kcal

Ingredients

  • For the Pulao

  • 2 cups basmati rice, rinsed and soaked for 30 minutes

  • 500g lamb shoulder, cut into chunks

  • 4 tablespoons vegetable oil

  • 1 large onion, finely sliced

  • 3 cloves garlic, minced

  • 1 tablespoon ginger paste

  • 2 teaspoons ground cumin

  • 1 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • Salt to taste

  • 4 cups lamb or vegetable broth

  • 1 cup carrots, sliced into thin rounds

  • ½ cup raisins

  • ½ cup blanched almonds

  • For Garnish

  • Chopped fresh cilantro

  • Saffron strands (optional)

  • Lemon wedges

Instructions

  1. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in a bowl of water for about 30 minutes, then drain.

  2. Brown the Lamb: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set aside.

  3. Sauté Aromatics: In the same pot, add the sliced onions and cook until they turn golden brown. Stir in garlic and ginger paste, cooking for another 2 minutes until fragrant.

  4. Add Spices and Lamb: Return the browned lamb to the pot. Sprinkle with cumin, turmeric, coriander, and salt. Mix well to coat the meat evenly with spices.

  5. Cook the Rice: Pour in the broth and bring the mixture to a boil. Add the soaked rice, carrots, raisins, and blanched almonds. Stir gently to combine all ingredients.

  6. Simmer: Reduce heat to low, cover the pot tightly, and let it simmer for about 40-45 minutes or until the rice is fully cooked and the lamb is tender.

  7. Fluff and Garnish: Remove from heat and let sit covered for an additional 10 minutes. Fluff the pulao with a fork before serving. Garnish with fresh cilantro, saffron strands (if using), and lemon wedges on the side.

Nutrition

Estimated nutrition for this recipe may vary based on ingredients selected or substituted:

  • Serving: 1 portion
  • Calories: 450kcal
  • Carbohydrates: 55g
  • Protein: 25g
  • Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 500mg
  • Fiber: 3g
  • Sugar: 5g

Indulge in this classic Kabuli Pulao, a dish that perfectly captures the essence of Afghan hospitality. Whether served as part of a festive meal or a comforting weeknight dinner, it’s sure to impress. Serve with a side of yogurt or a fresh salad for a complete and satisfying meal.

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