COPPER🇦🇫 Afghanistan
Kabuli pulao recipe
Savor the rich flavors of this Afghan rice dish!
Ingredients
- 300 g basmati rice
- 400 g lamb
- 200 g carrots
- 1 onion
- 100 g raisins
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 3 tbsp oil
- 600 ml water
How to make Kabuli pulao
- Rinse 300 g of basmati rice under cold running water until it runs clear, then soak for 30 minutes to soften.
- In a pot, heat 3 tablespoons of oil over medium heat, then sauté 1 chopped onion for about 5 minutes until golden.
- Add 400 g of lamb pieces to the pot and cook, stirring frequently, until browned on all sides for about 7-10 minutes.
- Stir in 1 teaspoon of cumin, mixing well with the lamb, and then pour in 1 liter of water.
- Bring the mixture to a boil, then add the soaked basmati rice, stir gently, and cover the pot.
- Cook on low heat for 20 minutes until the rice absorbs the water completely and becomes fluffy.
- In a separate skillet, heat a little oil over medium heat and sauté 2 grated carrots and 100 g of raisins until softened for about 5 minutes.
- Remove the pot from heat and let the kabuli pulao sit covered for 10 minutes to steam before fluffing with a fork.
- Serve the fluffy rice topped with the browned lamb and the sautéed carrot-raisin mixture as a garnish.
What is Kabuli pulao?
Kabuli pulao is a traditional dish from Afghanistan, cooked in a pan, and takes about 90 minutes from start to finish. It is built around lamb, basmati rice and carrots. The recipe below uses 10 ingredients and is written out step by step.
How long does Kabuli pulao take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on lamb. The method runs to 9 steps, the longest being 30 minutes.
Any tips for making Kabuli pulao?
Soaking rice helps it cook evenly and achieve better texture.
Copper documents Afghanistan alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.