Kabuli Pulao – Afghan Rice and Carrot Pilaf with Lamb (Edit recipe)

Kabuli Pulao is considered to be Afghanistan’s national dish, and traditionally was served only on special occasions. As with many popular dishes, there are regional varieties, and the dish is often personalized according to taste and the availability of specific ingredients. Lamb tends to be the primary protein, but it is also customary to cook it with beef or chicken.

30 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	768
Fat:	45 g
Carbohydrates:	71 g
Protein:	23 g
Cholesterol:	80 g
Sodium:	2382 mg
Fiber:	4 g
Sugars:	38 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

Lamb

4 Tbsp Avocado Oil, (or other neutral oil, divided)
1 Onion, large, (diced)
4 cloves Garlic, (minced)
1 lb Lamb Shanks, (cut into 1 inch pieces)
3 cup Water, (more as needed)
2 Whole Cinnamon Stick
6 Cardamom Pods (whole pods), (lightly crushed)
1 tsp Salt

Carrots and Raisins

2 Tbsp Avocado Oil, (or other neutral oil)
4 Carrots, medium (cut into matchsticks)
1 Tbsp Whole Cumin Seed, (seeds)
1 tsp Cardamom Seed, (ground)
1 cup Raisins
2 Tbsp Cane Sugar

Rice

2 cups Basmati Rice, (soaked for 1 hour and rinsed)
8 cups Water
1 Tbsp Salt, (for parboiling rice and will be rinsed out)
2 Tbsp Avocado Oil

Garnish

.25 cup raw Pistachios, slivered
.25 cup Slivered Almonds (Blanched), slivered

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Lamb

In a large, heavy pot, saute the onions in 2 tablespoons of oil for about 10 minutes over medium heat.
Add the minced garlic and saute for an additional minute. Remove from the pot and set aside.
Add the remaining 2 tablespoons of oil to the same pot and saute the lamb pieces on medium-high heat for 5 minutes.
Return the onions to the pot, and add the remaining ingredients, except for the salt.
Cover and cook the lamb over low heat for 60 minutes.
Add the salt, cover, and cook for an additional 15 minutes or until the lamb is tender.
Once cooked, using a slotted spoon, remove the lamb pieces and set them aside. Save the broth.

Carrots

In a medium-sized frying pan, sautu00e9 the carrots over medium heat in the oil for about 5 minutes.
Add the cumin seeds and ground cardamom and saute for an additional minute before adding the raisins and sugar. Stir gently, remove from the heat, and set aside.

Rice

Select a large heavy-bottomed pot and bring 8 cups of water and salt to a boil, covered. Once boiling, add the rinsed rice and bring it back to a boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
Drain the rice in a colander, rinse with warm water, and set it aside.
Add 2 tablespoons of oil to the same heavy-bottomed pot.
Begin layering the partially cooked rice, the carrot mixture, and the lamb pieces until everything is evenly layered inside the pot.
Using a ladle, evenly pour 2 cups of lamb broth over the rice mixture.
Place the lid over the pot and cook the rice on medium-high heat for about 5 minutes before lowering it to medium-low and continue to cook for another 40 minutes.
Remove the pot from the heat and allow to rest for 5 minutes before serving.
Place the rice and carrot pilaf on a serving platter, garnish with slivered pistachios and almonds, and serve hot.