Kabuli Pulao Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 servings
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Calories
453 kcal
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Course
Main Course
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Cuisine
Afghan
Kabuli Pulao Recipe
Description
The Kabuli Pulao recipe features boneless lamb cooked with sautéed onions and a blend of warming spices such as garam masala, cardamom, cinnamon, and freshly ground black pepper. The lamb is browned and then gently simmered, allowing the flavors to meld and the meat to become tender. Basmati rice is cooked separately and combined with the lamb.
The dish is accented with a topping made by lightly frying matchstick-cut carrots and soaking raisins until plump, then sweetened with granulated sugar and accompanied by toasted sliced almonds. This combination adds texture and a touch of sweetness that contrasts with the savory spiced lamb and fluffy rice. Traditionally, the meat is placed in the center of the rice mound and sometimes covered with more rice before serving, creating an appealing layered presentation.
Kabuli Pulao is typically served as a main course and pairs well with Middle Eastern appetizers like Boolawnee and desserts like Halwau-E Aurd-E Sujee. The recipe suggests sourcing fresh lamb for best results and offers tips on spice blends and ingredient preparation to streamline cooking. Adjusting the meat quantity can customize the dish’s richness according to preference.
Ingredients
- ¼ cup ghee or 2 oz, or vegetable oil
- 2 onion chopped, sweet, yellow
- 1 lb 2 oz lamb or 500 grams, boneless, cut into 2 cm cubes
- ½ tsp garam masala
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp black pepper fresh ground, to taste
- 1 tbsp salt
- ⅓ cup almonds or 40 grams or 1 ½ oz, slivered, not roasted or salted
- 1 ½ cup carrot cut into matchsticks
- 1 cup raisins 4 oz or 125 g, seedless
- 2 tsp granulated sugar
- 2 cups basmati rice (or 14 oz or 400g)
Instructions
- Heat 2 tbps ghee or olive oil in a deep, heavy-based saucepan.
- Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
- Add 1 lb 2 oz cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (½ tsp garam masala, ¼ tsp ground cardamom, ¼ tsp ground cinnamon, ¼ tsp freshly ground black pepper) and 1 tsp of salt.
- Stir over heat for 1 minute, add 1 ½ cups water, then return onion to the pan. Cover and simmer for one hour.
- While the meat is cooking, add ¼ cup ghee to a frying pan and lightly brown/toast ⅓ cup sliced almonds. Remove from pan, leaving ghee behind.
- Add 1 ½ cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
- Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp granulated sugar and set aside.
- Wash and strain rice. Bring 6 cups water(1.5 litres, 51 oz) to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
- Remove the cooked lamb and ½ cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.
- Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
- Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
- Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.
Notes
- Use fresh boneless lamb cubes for tender meat; local butchers or Middle Eastern stores can be helpful sources.
- Garam masala can be purchased or homemade to control spice levels.
- Using pre-cut matchstick carrots saves prep time but fresh-cut works fine as well.
- Choose regular-sized raisins rather than jumbo for best texture and cooking results.
- Rinsing rice before cooking is optional but recommended to remove excess starch.
- To serve, pile the cooked lamb in the middle of the rice mound and optionally cover with more rice for a classic presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 453kcal | 23% |
| Carbohydrates | 82g | 27% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 1205mg | 50% |
| Potassium | 548mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5348IU | 107% |
| Vitamin C | 9mg | 10% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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