Name: Kabuli Pulao With Caramelized Onions, Carrots, And Almonds
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Afghan
Ingredients: 500 g (1 lb 2 oz) Basmati Rice: Rinse thoroughly and soak for 30 minutes.; 300 g (10.5 oz) Lamb Shoulder, cubed: Marinate with cumin, coriander, and pepper.; 500 ml (2 cup) Low-Sodium Vegetable Broth; 2 Medium Carrots, diced; 100 g (3½ oz) Golden Raisins: Soak in warm water.; 50 g (1 oz) Slivered Almonds: Toast half for garnish.; 1 Medium Onion, thinly sliced: Caramelize slowly.; 2 Cloves Garlic, minced; 1 tsp Cumin Seeds: Toast before use.; ½ tsp Ground Cardamom; ¼ tsp Ground Cinnamon; ¼ tsp Ground Cloves; 2 Tbsp (30 ml) Vegetable Oil; 1 Tbsp (15 ml) Ghee (Clarified Butter); Salt to taste; Fresh Cilantro Leaves, chopped; Pinch of Saffron Threads, steeped in 2 Tbsp warm water

Description

Kabuli Pulao is a fragrant Afghan rice dish with tender lamb, sweet carrots, raisins, and almonds. The key to its incredible flavor is the careful caramelization of onions.

Ingredients

Scale

500 g (1 lb 2 oz) Basmati Rice: Rinse thoroughly and soak for 30 minutes.
300 g (10.5 oz) Lamb Shoulder, cubed: Marinate with cumin, coriander, and pepper.
500 ml (2 cup) Low-Sodium Vegetable Broth
2 Medium Carrots, diced
100 g (3½ oz) Golden Raisins: Soak in warm water.
50 g (1 oz) Slivered Almonds: Toast half for garnish.
1 Medium Onion, thinly sliced: Caramelize slowly.
2 Cloves Garlic, minced
1 tsp Cumin Seeds: Toast before use.
½ tsp Ground Cardamom
¼ tsp Ground Cinnamon
¼ tsp Ground Cloves
2 Tbsp (30 ml) Vegetable Oil
1 Tbsp (15 ml) Ghee (Clarified Butter)
Salt to taste
Fresh Cilantro Leaves, chopped
Pinch of Saffron Threads, steeped in 2 Tbsp warm water

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Instructions

Prepare Rice: Rinse and soak basmati rice for 30 minutes, then drain.
Marinate Lamb: Combine lamb with cumin, coriander, and pepper; rest for 15 minutes.
Caramelize Onions: Slowly cook sliced onion in oil until deep golden brown.
Infuse Aromatics: Add garlic to onions and cook until fragrant.
Sear Lamb: Brown lamb on all sides.
Bloom Spices: Stir in cumin, cardamom, cinnamon, and cloves.
Add Carrots: Sauté diced carrots until slightly softened.
Incorporate Raisins & Almonds: Fold in soaked raisins and half of the toasted almonds.
Layer & Simmer: Add rice, broth, saffron (if using), and salt; bring to a boil, then simmer covered for 15-18 minutes.
Rest & Fluff: Let rest covered for 10 minutes, then fluff with a fork.
Garnish & Serve: Fold in remaining almonds and cilantro.

Notes

For an authentic flavor, use ghee and saffron. Patience is key when caramelizing the onions.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Simmering
Cuisine: Afghan

Nutrition

Serving Size: 1.5 cups
Calories: 450 kcal
Sugar: 15 g
Sodium: 300 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 80 mg