Authentic Afghani Kabuli Pulao with Lamb
Kabuli Pulao, often referred to as the National Dish of Afghanistan, is a delicious and aromatic rice dish that embodies the rich culinary traditions of the region. This recipe features tender lamb stewed to perfection, combined with perfectly cooked basmati rice, sweet golden raisins, and colorful grated carrots. The dish is infused with a blend of aromatic spices such as cumin, cardamom, and cinnamon, making it a flavorful centerpiece for any meal. Whether you're exploring Afghan cuisine or looking to expand your cooking repertoire, this Kabuli Pulao is sure to impress your family and friends.
4
Servings
175
Calories
12
Ingredients
Ingredients
Basmati Rice
1 cup (Rinsed and soaked for at least 30 minutes, then drained)
Lamb
1 lb (Cut into bite-sized pieces)
Mutton Broth (or Beef Broth)
2 cups (You can substitute with beef broth if mutton broth is unavailable)
Onion
1/2 (Chopped)
Golden Raisins
1/3 cup (Used for sautéing)
Carrot
1 small (Grated)
Cumin
2 teaspoons (Ground)
Cardamom
1 1/2 teaspoons (Ground)
Cinnamon
1 teaspoon (Ground)
Ground Pepper
1/2 teaspoon (To taste)
Butter
1 teaspoon (For sautéing)
Salt
To taste (For seasoning)
Instructions
1
Begin by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes and then drain.
2
In a skillet, melt the butter over medium heat. Add the grated carrots and golden raisins, sautéing until the carrots are tender and the raisins are plump. Remove from heat and set aside.
3
Heat about a tablespoon of oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the soaked and drained rice to the pan and stir for a minute or two to toast the rice lightly.
4
Pour in the mutton broth (or beef broth) and bring to a gentle boil. Reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
5
In a separate pan, heat another tablespoon of oil and add the spices (cumin, cardamom, cinnamon, and ground pepper). Sauté for a few seconds until fragrant, being careful not to burn the spices, then add the lamb. Cook until the lamb is browned and cooked through. Season with salt to taste.
6
Preheat your oven to 250°F (120°C). In an oven-safe dish, layer the sautéed lamb, followed by the cooked rice. Gently fluff the rice to combine without breaking the grains.
7
Cover the dish with foil or a lid and bake in the preheated oven for 20 minutes. This allows the flavors to meld beautifully.
8
Once cooked, remove from the oven and gently mix in the sautéed carrot and raisin mixture. Serve warm and enjoy!
Nutrition Information
7.5g
Fat
17.5g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Afghani Kabuli Pulao?
Kabuli Pulao is the national dish of Afghanistan, featuring aromatic basmati rice, tender lamb, sweet golden raisins, and grated carrots.
Is Kabuli Pulao considered the national dish of Afghanistan?
Yes, it is often referred to as the National Dish of Afghanistan and embodies the region's rich culinary traditions.
What kind of meat is used in this recipe?
This specific recipe uses 1 lb of lamb cut into bite-sized pieces.
How much lamb do I need for this recipe?
You need 1 lb of lamb for 4 servings.
What type of rice is best for Kabuli Pulao?
Basmati rice is the preferred choice for its long grains and aromatic quality.
How long should I soak the basmati rice?
The rice should be soaked in water for at least 30 minutes after rinsing.
What aromatic spices are used in Kabuli Pulao?
The dish is flavored with a blend of cumin, cardamom, cinnamon, and ground pepper.
What are the signature toppings for this dish?
The signature toppings are sautéed grated carrots and plump golden raisins.
Can I substitute the mutton broth?
Yes, if mutton broth is unavailable, you can substitute it with 2 cups of beef broth.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 175 calories.
How do I prepare the carrots for the pulao?
One small carrot should be grated and then sautéed in butter until tender.
Why are raisins used in Kabuli Pulao?
Golden raisins are used to provide a sweet contrast to the savory lamb and spiced rice.
At what temperature should the oven be set?
The oven should be preheated to 250°F (120°C) for the final baking step.
How long does the dish need to bake?
The layered rice and lamb should bake covered for 20 minutes to allow the flavors to meld.
How do I cook the lamb for this recipe?
The lamb is sautéed with spices in oil until it is browned and cooked through.
Should I rinse the rice before cooking?
Yes, rinse the basmati rice under cold water until the water runs clear.
How long does the rice simmer in broth?
The rice should simmer on low heat for about 20 minutes until the liquid is absorbed.
What is the fat content per serving?
There is 7.5g of fat per serving.
How much protein is in one serving of this dish?
One serving provides 10g of protein.
What is the carbohydrate content per serving?
There are 17.5g of carbohydrates per serving.
How much cumin is required?
The recipe calls for 2 teaspoons of ground cumin.
Is cardamom a necessary ingredient?
Yes, 1.5 teaspoons of ground cardamom are essential for the traditional aromatic profile.
What is the role of butter in this recipe?
One teaspoon of butter is used to sauté the carrots and raisins to make them tender and plump.
When do I add the carrot and raisin mixture?
The carrot and raisin mixture is gently mixed into the rice and lamb after the final baking step.
What is the first step in making Kabuli Pulao?
The first step is to rinse and soak the basmati rice for at least 30 minutes.
How do I prepare the onions for the rice?
Chop half an onion and cook it in oil until translucent before adding the rice.
Should the rice be toasted?
Yes, stir the soaked and drained rice with the sautéed onions for a minute or two to toast it lightly.
How much cinnamon should be used?
The recipe requires 1 teaspoon of ground cinnamon.
Is this dish considered a comfort food?
Yes, it is tagged as both a traditional Afghan dish and a comfort food due to its rich flavors.