Kabuli Pulao

★★★★4.9· 543 ratings

·Serves 6

About this Dish

Afghanistan's national dish and one of the great rice preparations of the world — long grain rice cooked in lamb broth, topped with slow-braised lamb, caramelised carrots, raisins and fried pistachios and almonds. The rice is parboiled, then steamed over the broth so each grain absorbs the flavour independently. Served at weddings and celebrations — making kabuli pulao for a large gathering is a mark of honour.

IngredientsServes 6

🍚Basmati rice, 2 cups (washed and soaked 30 mins)

🥩Bone-in lamb shoulder, 700g cut into large chunks

🧅Brown onions, 2 large, thinly sliced

🥕Carrots, 3 medium, cut into thin matchsticks

🍇Dark raisins, ½ cup

🌰Blanched almonds, ¼ cup

🫘Shelled pistachios, ¼ cup

🫙Vegetable oil, 5 tbsp

🧂Salt, 2 tsp plus extra for pasta water

🌿Ground spices: 1 tsp cumin, 1 tsp cardamom, ½ tsp black pepper, ½ tsp cinnamon

Method

Heat 3 tbsp oil in a heavy pot over high heat and brown the lamb chunks on all sides until deeply golden, then remove and set aside. In the same pot, fry the sliced onions over medium heat for 15–20 minutes, stirring often, until they turn a rich dark brown — this colour is the backbone of your broth.

Return the lamb to the pot, add the ground spices, 1 tsp salt, and enough water to just cover the meat (about 3 cups). Bring to a boil, skim any foam, then cover and simmer on low heat for 1 to 1.5 hours until the lamb is completely tender and falling off the bone. Lift the lamb out carefully and strain the broth, reserving it — you need about 2½ cups.

In a separate pan, heat 1 tbsp oil and fry the carrot matchsticks over medium heat for 8–10 minutes until softened and starting to caramelise at the edges. Add the raisins and stir for 2 minutes until they puff up, then remove from heat and set aside. In the same pan, briefly fry the almonds and pistachios for 2 minutes until lightly golden, then remove.

Bring a large pot of well-salted water to a rolling boil. Drain your soaked rice and parboil it for 6–7 minutes — the grains should be almost cooked but still have a firm, chalky centre. Drain the rice completely in a colander.

Return the reserved lamb broth to the large pot and bring to a gentle simmer. Pour the drained parboiled rice on top of the broth — do not stir. Arrange the lamb pieces over the rice, then pile the carrots and raisins on top. Place a clean tea towel under the lid to absorb steam, cover tightly, and cook on the lowest possible heat for 25–30 minutes until the rice has absorbed all the broth and steamed through perfectly.

To serve, gently invert the pot or scoop the rice onto a large platter, placing the lamb, carrots and raisins on top so they crown the rice. Scatter over the fried almonds and pistachios just before serving. Bring the whole platter to the table — this dish is meant to be shared and admired.

To serve, tip the rice onto a large platter and arrange the slow-braised lamb pieces on top. Scatter over the spiced carrots and raisins, then finish with the fried almonds and pistachios. Bring the whole platter to the table — this is a dish meant to be shared.

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