Kabuli Pulao (Afghan Spiced-Lamb Pilaf)
User Reviews
4.5
4 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 people
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Course
Main Course
Kabuli Pulao (Afghan Spiced-Lamb Pilaf)
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Kabuli pulao is an Afghan pilaf rice dish mixed with raisins, carrots, and lamb. It is considered one of Afghanistan's national dishes.
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Ingredients
- 4 lb lamb meat for stew (for example, neck)
- 1¼ cup basmati rice
- 6 tablespoons butter unsalted
- 2 onion chopped
- 2 tablespoons cardamom ground seeds
- 2 tablespoons cumin ground
- 2 carrot cut into slivers or matchsticks
- ½ cup raisins
- ½ cup almond blanched, slivered
- ½ cup pistachio coarsely chopped
Instructions
- Cover lamb pieces with hot water in a large pot. Add 1 tablespoon of cardamom seeds and 1 tablespoon of ground cumin. Cover and simmer for about 2 hours.
- Add salt to taste. Remove lamb. Reserve stock.
- Preheat oven to 325F/160C.
- Boil a large amount of water with salt. Add half of the reserved stock. Cook the rice in it for 8 minutes. Drain and set aside.
- Heat 3 to 4 tablespoons (45-60g) of the butter over medium high heat. Add onions and sauté until they are golden brown.
- Add lamb and fry with onions.
- Add remaining tablespoons of cardamom, cumin and black pepper, and about 1 cup of the lamb stock (or more as needed). Simmer for 5 minutes.
- Combine cooked rice and lamb mixture. Place in a buttered casserole.
- Fry carrot matchsticks in butter for a few minutes and add raisins to them at the very end.
- Sprinkle partially cooked carrot matchsticks and raisins on top of the lamb and rice and cover baking dish tightly with aluminum foil.
- Place in oven for 35 to 40 minutes.
- Slivered almonds and pistachios may be added over the dish just before serving.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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