Kabuli Pulao

Kabuli Pulao (Afghan Lamb Pulao)

A festive Afghan dish of tender lamb and fragrant basmati rice, crowned with sweet caramelised carrots, raisins and almonds. This version is adapted for a home kitchen while keeping the traditional layered steaming method.

Prep

30 min

Cook

120 min

Total

150 min

Serves

4–6

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) lamb shoulder or leg, cut into 5 cm chunks, bone-in preferred for flavour
• •400 g (14 oz) basmati rice, rinsed and soaked for 30 minutes
• •2 medium onions, thinly sliced
• •3 medium carrots, peeled and julienned into thin strips
• •100 g (3½ oz) dark raisins
• •80 g (2¾ oz) blanched almonds, slivered
• •60 ml (¼ cup) neutral oil (such as sunflower)
• •30 g (2 tbsp) ghee or unsalted butter
• •2 tsp ground cumin
• •1 tsp ground cardamom
• •2 whole cinnamon sticks
• •4 whole cloves
• •1 tsp black peppercorns, cracked
• •1 tsp salt, plus more to taste
• •2 tbsp granulated sugar, for caramelising carrots
• •500 ml (2 cups) water, hot, for cooking lamb

Steps

1. 1 Heat 2 tbsp of the oil in a large heavy pot (Dutch oven) over medium-high heat. Add the lamb chunks and brown on all sides, about 5–7 minutes. Remove the lamb and set aside.
2. 2 In the same pot, add the remaining oil and the sliced onions. Cook over medium heat, stirring often, until golden brown, about 8–10 minutes. Add the cumin, cardamom, cinnamon, cloves, and black pepper; cook for 1 minute until fragrant.
3. 3 Return the lamb to the pot. Pour in the hot water, add 1 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer gently until the lamb is very tender and easily shredded, about 1 hour 15 minutes to 1 hour 30 minutes. The lamb should reach an internal temperature of at least 63°C (145°F) if you check, but it will be well above that after this long simmer.
4. 4 While the lamb cooks, prepare the rice: drain the soaked rice. Bring a large pot of salted water (about 2 litres) to a boil. Add the rice and cook for 5–6 minutes, until the rice is just tender but still slightly firm at the centre (parboiled). Drain immediately and set aside.
5. 5 For the carrot topping: in a separate pan, heat the ghee or butter over medium heat. Add the julienned carrots and sugar. Cook, stirring frequently, until the carrots soften and begin to caramelise, about 8–10 minutes. Add the raisins and continue cooking for 2 minutes, then remove from heat.
6. 6 When the lamb is done, remove the lamb pieces from the pot. Strain the cooking liquid, reserving the onions and spices if you like (they can be discarded or left in the liquid). Measure the liquid – you need about 250 ml (1 cup). If less, top up with water; if more, simmer to reduce.
7. 7 In the same heavy pot, spread a layer of half the parboiled rice. Arrange the cooked lamb pieces on top. Add the remaining rice over the lamb.
8. 8 Pour the reserved 250 ml (1 cup) of lamb cooking liquid evenly over the rice. Drizzle with any remaining fat from the liquid. Cover the pot tightly with a lid, place over very low heat, and steam for 20–25 minutes, until the rice is fully cooked and fluffy. Do not open the lid during this time.
9. 9 To serve, gently fluff the rice with a fork. Spoon the rice onto a large serving platter, placing the lamb on top. Garnish with the caramelised carrot and raisin mixture and the slivered almonds. Serve warm.