Afghani Kabuli Pulao with Tender Lamb and Golden Raisins
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
For the Rice
For the Topping
For the Aromatics
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.
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.
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.
Plating & Serving
Afghani Kabuli Pulao with Tender Lamb and Golden Raisins
Afghani Kabuli Pulao with Tender Lamb and Golden Raisins
Plating & Serving
Serve the Kabuli Pulao on a large platter, ensuring the lamb and toppings are prominently displayed on top of the rice.