Afghani Kabuli Pulao with Tender Lamb and Golden Raisins

Name: Afghani Kabuli Pulao with Tender Lamb and Golden Raisins
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder; 2 tablespoons olive oil; 1 large onion; 4 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cardamom; 2 cups water; 3 cups basmati rice; 1 teaspoon salt; 5 cups lamb broth; 1/2 teaspoon saffron threads; 1/2 cup golden raisins; 1/3 cup slivered almonds; 1 large carrot; 2 tablespoons sugar; 1 tablespoon oil; 2 cinnamon sticks; 4 cardamom pods; 4 whole cloves; 1 bay leaf

A fragrant and savory rice dish with hints of sweetness

This traditional Afghani dish combines succulent lamb with aromatic spiced rice, enriched with golden raisins and garnished with toasted almonds and carrots.

3 h 30 min
6
Intermediate

Ingredients

For the Lamb

2 lbs lamb shoulder

cut into large cubes

2 tablespoons olive oil

1 large onion

finely chopped

4 cloves garlic

minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

2 cups water

For the Rice

3 cups basmati rice

rinsed and soaked for 30 minutes

1 teaspoon salt

5 cups lamb broth

from cooking the lamb

1/2 teaspoon saffron threads

soaked in 2 tablespoons warm water

For the Topping

1/2 cup golden raisins

1/3 cup slivered almonds

toasted

1 large carrot

julienned

2 tablespoons sugar

1 tablespoon oil

For the Aromatics

2 cinnamon sticks

4 cardamom pods

4 whole cloves

1 bay leaf

Preparation

Marinating the Lamb

Combine Ingredients

Combine lamb, olive oil, ground cumin, ground coriander, and ground cardamom in a large bowl.

Coat Lamb

Mix until the lamb pieces are fully coated with the spice-oil mixture.

Marinate

Let the lamb marinate in the refrigerator for 1 hour.

Ensure the lamb is marinated for at least 1 hour for optimal flavor extraction.

Preparing the Rice

Drain Rice

Drain the soaked basmati rice and set it aside.

Boil Broth

In a large pot, bring the lamb broth to a boil.

Season Rice

Stir in saffron water and salt, then add the rice to the boiling broth.

Always rinse basmati rice until the water runs clear to prevent stickiness.

Cooking Process

Searing the Lamb

In a large pot, sauté the marinated lamb until browned on all sides.

Use medium-high heat.

Cooking the Meat

Add chopped onion, minced garlic, and water to the pot. Simmer on low for 1.5 hours until the lamb is tender.

Simmer on low heat.

Assembling the Pulao

Layer the partially cooked rice, followed by the tender lamb. Top with golden raisins, toasted almonds, and julienned carrots before sealing the pot.

Steam on low heat for 30 minutes.

Plating & Serving