mainAfghan

Kabuli Pulao

Name: Kabuli Pulao
Prep time: 45 min
Cook time: 110 min
Total time: 45 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 1 kg Lamb on the bone; 700 g Basmati rice; 500 g Carrots (in fine matchsticks); 150 g Raisins; 80 g Almonds (slivered); 50 g Pistachios; 2 pieces Onions; 4 tbsp Sugar; 2 tsp Char masala; 1 tsp Cumin seed; 6 pieces Cardamom; 150 ml Vegetable oil; To taste Salt and pepper

Kabuli Pulao is a classic Afghan main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Lamb on the bone, Basmati rice, Carrots (in fine matchsticks), Raisins, Almonds (slivered), Pistachios, Onions, Char masala, Cumin seed, Cardamom and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Afghan cooking, be sure to also explore our recipe for Ají De Gallina.

Difficulty: hardPrep: 45 minCook: 110 minServes 6

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Ingredients

Lamb on the bone1 kg
Basmati rice700 g
Carrots (in fine matchsticks)500 g
Raisins150 g
Almonds (slivered)80 g
Pistachios50 g
Onions2 pieces
Sugar4 tbsp
Char masala2 tsp
Cumin seed1 tsp
Cardamom6 pieces
Vegetable oil150 ml
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Soak the rice in salted water for two hours and rinse it until the water runs clear.

Step 2🍳 Fry

Fry the onion in oil until deep gold, add the meat and brown it.

Step 3🍲 Simmer

Add a litre of water, the cardamom and salt and simmer an hour, until the meat is tender. Strain the broth.

Step 4

Melt two spoons of sugar in a dry pan to a dark caramel and let it down carefully with a ladle of broth.

Step 5🍳 Fry

Fry the carrot with the rest of the sugar for five minutes until glossy, add the raisins and nuts and take it off.

Step 6

Parboil the rice for five minutes and drain it.

Step 7🍲 Simmer

Layer the rice over the meat in the pot, spoon over the caramel broth, dust with char masala, pierce to the bottom and hold covered thirty minutes on a low heat. Serve with the carrot and raisins on top.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Kabuli Pulao carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown lamb on the bone in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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