Mains
Kabuli Pulao (Afghan Rice with Lamb, Carrot and Raisins) (ولپ یلباک)
Ingredients
- - Basmati rice — 500g (2 1/2 cups)
- - Lamb shoulder, cubed — 600g (1.3 lb)
- - Onion, sliced — 200g (1 large)
- - Carrots, julienned — 300g (2 cups)
- - Raisins — 80g (1/2 cup)
- - Sugar — 40g (3 tbsp)
- - Vegetable oil — 90ml (6 tbsp)
- - Ground cumin — 3g (1/2 tsp)
- - Cardamom pods — 4 (4)
- - Water — 700ml (3 cups)
- - Salt — 10g (2 tsp)
Method
- Braising and steaming Dietary Tags: Gluten-Free Introduction: Afghanistan's national dish: tender lamb and fragrant basmati rice crowned with sweet caramelised carrots and raisins. Cultural Background: Kabuli Pulao is widely regarded as Afghanistan's national dish, traditionally served at weddings, Fridays, and any occasion calling for a generous, celebratory spread. Ingredients: - Basmati rice — 500g (2 1/2 cups) - Lamb shoulder, cubed — 600g (1.3 lb) - Onion, sliced — 200g (1 large) - Carrots, julienned — 300g (2 cups) - Raisins — 80g (1/2 cup) - Sugar — 40g (3 tbsp) - Vegetable oil — 90ml (6 tbsp) - Ground cumin — 3g (1/2 tsp) - Cardamom pods — 4 (4) - Water — 700ml (3 cups) - Salt — 10g (2 tsp) Equipment: - Large heavy pot with tight lid - Frying pan Method:
- Soak the rice in cold water for 30 minutes, then drain.
- Brown the lamb in oil in a large pot; add onion and cook until softened.
- Add cumin, cardamom, salt and water; cover and simmer for 45 minutes until the lamb is tender.
- Meanwhile, in a frying pan, sauté the julienned carrots with sugar until caramelised, then add raisins and cook 2 more minutes.
- Parboil the drained rice in salted water for 6-7 minutes; drain.
- Layer the parboiled rice over the lamb and its broth, cover tightly, and steam on low heat for 30-35 minutes.
- Fluff the rice and lamb onto a serving platter and top generously with the caramelised carrots and raisins.
Introduction: Afghanistan’s national dish: tender lamb and fragrant basmati rice crowned with sweet caramelised carrots and raisins.
Cultural Background: Kabuli Pulao is widely regarded as Afghanistan’s national dish, traditionally served at weddings, Fridays, and any occasion calling for a generous, celebratory spread.
Tips: Soaking the rice prevents it from breaking during steaming. A tight-fitting lid is essential for proper steaming — wrap it in a clean cloth if needed for a better seal.
Variations: Use chicken instead of lamb for a lighter version. Add slivered almonds and pistachios over the carrots for a festive presentation.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based national dish.
Serving Suggestions: Serve with a side of Salata-e-Afghani for a balanced, complete meal.
Storage: Refrigerate for up to 3 days in an airtight container.
Reheating: Reheat covered in a low oven or microwave with a splash of water to keep the rice moist.
Nutrition: 620 kcal | Protein 30g | Carbs 72g | Fat 24g
FAQs:
Q: Why is my rice mushy? A: This usually means the rice was overcooked during parboiling — aim for just past al dente before steaming. Q: Can I make this ahead for a party? A: Yes — the lamb can be cooked a day ahead; combine with rice and steam fresh before serving.
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