Afghan Kabuli Pulao

Ingredients

• 600g lamb, cubed
• 3 cups basmati rice, soaked
• 3 onions, sliced and fried golden
• 4 garlic cloves
• 1 thumb ginger
• 2 carrots, julienned
• 100g raisins
• 100g sliced almonds, toasted
• Whole spices: 4 cardamom, 2 cinnamon, 4 cloves, 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp coriander powder
• Salt
• 5 tbsp oil
• Pinch saffron in warm water

Instructions

1. Brown the lamb in oil with whole spices.
2. Add half the fried onion, garlic and ginger; cook briefly.
3. Cover with 2 cups water; simmer 40 minutes until lamb is tender.
4. Soak the rice; drain.
5. Fry the carrot strips in oil until soft and lightly caramelised.
6. Soak raisins in warm water 5 minutes; drain.
7. Cook the rice with the lamb broth (1:1.3 liquid ratio); arrange the lamb, carrot and raisins on top.
8. Cover tightly and steam on low for 20 minutes.
9. Drizzle saffron water; top with almonds and remaining fried onion.

Serving suggestions

• Serve with cucumber yoghurt salad.

Storage & reheating

Keeps 3 days; reheats well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions