Kabuli Pulao Recipe

Kabuli Pulao

Kabuli Pulao Recipe. As the name implies, Kabuli Pulao is an exceedingly excellent Afghan meal. The Afghan national cuisine is a light and delicious rice dish studded with carrots and raisins and served with lamb, other meats, or chicken. In Uzbekistan and Tajikistan. Kabuli Palao Recipies.

Kabuli Pulao Recipe


Preparation time: 30 minutes

Cooking time: 2 hours and 30 minutes

Total time: 3 hours


the ingredients (serving 4)

2 cups basmati rice (340g)

470 mL (2 cups) freshly boiled water

2 lamb shanks (1.9 lbs / 850g) or lamb shoulder or leg

3 carrots (200g/7oz)

50g / 1.8oz raisins

a single onion

4 garlic cloves

sesame oil, 3 tbsp

3 tbsp oil (vegetable)

1 1/2 tablespoons of butter

1 tablespoon of tomato paste

3 tablespoons cumin powder

3 teaspoons of sugar

1 teaspoon powdered cardamom

1 tsp turmeric powder

a half teaspoon of black pepper

1 tbsp salt + 1/2 tsp

saffron, 1/8 teaspoon (Save 10 percent on your order at scarlet-saffron.com with code IGIFMM)

2 cubes of ice (from blooming the saffron)

1 tablespoon slivered pistachios (optional)

Kabuli Pulao preparation method

Prepare all of the ingredients.

Fill a glass halfway with ice cubes. Sprinkle saffron over rice. Allow the ice to thaw. In the water, the saffron will dissolve. You can also dissolve it in a few tablespoons of freshly heated water. The onion should be peeled, chopped in half, and sliced. Garlic cloves should be peeled and sliced. Carrots should be peeled and cut into julienne strips. Set the raisins aside to dry after rinsing them.

Meat should be cooked.

For the sake of the show, I utilised lamb shanks in my Kabuli Pulao. Lamb shoulder or leg, on the other hand, can be used. In this situation, chop the meat into large chunks of roughly 2′′/5cm.

In a frying pan, heat 3 tablespoons of sesame oil and cook the lamb shanks (or cubes) for about 10 minutes, or until golden brown on all sides.

Remove the meat from the pan and, in the same oil, gently cook the onions. After 5 minutes, add the garlic and cook for a further 5 minutes.

Then season the onions with turmeric, black pepper, 1 tsp cumin, and salt before adding the tomato paste. Combine everything and cook for 5 minutes on low heat with the tomato paste, then add 2 cups / 470ml freshly boiled water.

Return the meat to the pan after giving the mixture a good toss. Cover and cook for 1 hour and 45 minutes on low heat. If you’re using whole lamb shanks, make sure to turn them every now and again.

Carrots should be fried.

In a small saucepan, melt the butter. Add the carrots and cook for about 5 minutes over low heat, stirring occasionally. After that, sprinkle the sugar over top and cover with the lid. Allow for a 10-minute caramelization period.

Take the carrots out of the pan. In the same pan, gently cook the raisins for a few minutes, stirring regularly.

Prepare the rice by parboiling it.

15 minutes before the meat is finished cooking, begin making the rice.

Wash the rice in a bowl of water by moving it about, draining it, adding freshwater, and repeating the process 4 to 5 times.

In a big pot, bring at least 5 cups / 1.2 litres of water to a boil. Allow 1 tbsp. of salt to dissolve. When the water is boiling, add the rice and toss slightly to prevent it from sticking together. Fish out rice corn after about 3 minutes and nibble or cut through it. The rice is pre-cooked when the rice corn is soft on the outside but firm on the inside. Depending on your rice, this could take up to 10 minutes. I’m using Tilda basmati rice, which just takes 3 minutes to reach this stage of cooking.

In a colander, drain the rice and rinse it completely with cold water. This will cause the cooking process to be interrupted as well as wash away any excess salt.

Complete the sauce

Remove the meat from the pan once it has finished cooking. Now is the time to reduce the sauce to a lovely consistency. To remove the onion and garlic, drain the sauce through a strainer. You can now discard them because all of their goodness is now in the sauce.

Rice should be layered.

Similar to Persian Loobia Polo, the rice is usually topped with spices, meat, sauce, carrots, and raisins. I adopted a different strategy because I wanted to present my lamb shanks whole, so I merely topped the rice with spices, carrots, and raisins. The meat and sauce were then served separately. The more traditional approach is described below.

Set aside some of the carrots and raisins for garnish later. In the pan, you wish to finish cooking the rice, add 3 tbsp vegetable oil and 2 tbsp hot water.

Add a small amount of rice to the pan, enough to cover the bottom. Then top with a little sauce, some meat, carrots, and raisins, as well as some of the cumin and cardamom powder left over. Rep to these processes until you’ve used up all of the ingredients. If you use this method, you can finish by pouring the remaining saffron water over the rice.

With the back of a wooden spoon, poke three holes in the rice. Preheat the pan to medium heat. Using a clean kitchen towel, line the lid. As soon as the steam begins to rise from the boiler.