Main Course · Lunch · Dinner · Middle Eastern ·

Afghani Kabuli Pulao with Tender Lamb and Golden Raisins

Name: Afghani Kabuli Pulao with Tender Lamb and Golden Raisins
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; 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; 1/2 cup golden raisins; 1/3 cup slivered almonds, toasted; 1 large carrot, julienned; 2 tablespoons sugar; 1 tablespoon oil; 2 cinnamon sticks; 4 cardamom pods; 4 whole cloves; 1 bay leaf

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

4.3(856 reviews)

·By Ethan Brooks·July 8, 2025

Afghani Kabuli Pulao with Tender Lamb and Golden Raisins — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb

For the Rice

For the Topping

For the Aromatics

Nutrition

Per serving

Calories: 677 kcal
Protein: 43.35 g
Carbs: 46.2 g
Fat: 36.92 g
Fiber: 3.08 g

Whole recipe

Total

Calories: 4064 kcal
Protein: 260.1 g
Carbs: 277.2 g
Fat: 221.5 g
Fiber: 18.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs lamb shoulder cut into large cubes	2160	220	0	144	0
2 tablespoons olive oil	240	0	0	28	0
1 large onion finely chopped	60	2	14	0	3
4 cloves garlic minced	20	1	5	0	0
1 teaspoon ground cumin	8	0.4	1	0.5	0.5
1 teaspoon ground coriander	6	0.3	1	0.4	0.5
1 teaspoon ground cardamom	6	0.2	2	0.2	0.5
2 cups water	0	0	0	0	0
3 cups basmati rice rinsed and soaked for 30 minutes	648	13	144	1	3
1 teaspoon salt	0	0	0	0	0
5 cups lamb broth from cooking the lamb	100	10	0	6	0
1/2 teaspoon saffron threads soaked in 2 tablespoons warm water	1	0	0.2	0	0
1/2 cup golden raisins	240	2	64	0	2
1/3 cup slivered almonds toasted	310	11	11	27	6
1 large carrot julienned	25	1	6	0	2
2 tablespoons sugar	96	0	24	0	0
1 tablespoon oil	120	0	0	14	0
2 cinnamon sticks	12	0	4	0	2
4 cardamom pods	5	0.2	1	0.1	0.5
4 whole cloves	6	0	1	0.3	0.5
1 bay leaf	1	0	0	0	0

These are estimated values and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine Ingredients
Combine lamb, olive oil, ground cumin, ground coriander, and ground cardamom in a large bowl.
2
Coat Lamb
Mix until the lamb pieces are fully coated with the spice-oil mixture.
3
Marinate
Let the lamb marinate in the refrigerator for 1 hour.
Tip: Ensure the lamb is marinated for at least 1 hour for optimal flavor extraction.

Preparing the Rice

1
Drain Rice
Drain the soaked basmati rice and set it aside.
2
Boil Broth
In a large pot, bring the lamb broth to a boil.
3
Season Rice
Stir in saffron water and salt, then add the rice to the boiling broth.
Tip: Always rinse basmati rice until the water runs clear to prevent stickiness.

How to Make Afghani Kabuli Pulao with Tender Lamb and Golden Raisins

Total time: 4 h 40 min · Yields 6 servings

1
Searing the Lamb
In a large pot, sauté the marinated lamb until browned on all sides.
2
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.
3
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.