Kabuli Pulao Recipe Make Afghan Lamb Rice Today

Ever found yourself searching for "Kabuli Pulao near me," dreaming of that fragrant, tender lamb and spiced rice dish, only to wish you could whip it up in your own kitchen? Well, dream no more! Welcome to the definitive guide to making Kabuli Pulao (Afghan Lamb & Carrot Rice) right at home. This isn't just any `cooking food recipes` guide; it's your invitation to `learn to cook recipes` that are truly special, perfect for both `cooking for beginners recipes` and seasoned home chefs looking to `try new recipes`.
Kabuli Pulao, often hailed as Afghanistan's national dish, is a magnificent one-pot meal that's as impressive to look at as it is delicious to eat. Imagine fluffy, long-grain basmati rice infused with aromatic spices, layered with succulent, fall-off-the-bone lamb, and crowned with sweet, caramelized carrots and plump raisins. It’s a symphony of savory and sweet, a true `best cooking recipes` contender!
You might hear it called Qabuli Pulao or Qabeli Palaw, but no matter the spelling, the essence remains the same: a rich, flavorful experience. And a quick note: while our recipe name includes "Bolani Pulao," it's important to clarify that Bolani is traditionally a stuffed Afghan flatbread. The outline you provided is specifically for the classic Kabuli Pulao, and that's exactly what we're making today – no confusion here!
This `easy dinner for one recipes` (or for a crowd!) is perfect for anyone who loves rice-based meals and wants to recreate that authentic restaurant experience. Our method breaks it down into just five core steps: soaking the rice, building a rich spiced lamb broth, caramelizing the sweet carrot and raisin topping, parboiling the rice to perfection, and finally, layering and steaming everything until it’s wonderfully fluffy. Get ready to dive into `cooking new recipes` and impress everyone (including yourself!) with this incredible Afghan masterpiece.

Ingredients

• For the Lamb & Broth:
• Bone-in lamb shanks or shoulder: 2-3 lbs (about 1-1.5 kg), cut into large pieces. For variations: Beef stew meat, goat, or even chicken pieces can be used, but adjust cooking times accordingly (beef/goat will be similar to lamb, chicken much shorter).
• Yellow onions: 2 large, thinly sliced
• Garlic: 6-8 cloves, minced
• Vegetable oil: 1/4 cup, plus extra for browning
• Water or low-sodium chicken/beef broth: 6-8 cups (enough to cover the lamb)
• Salt: 1.5-2 teaspoons, or to taste
• Black pepper: 1/2 teaspoon
• Whole spices: 4-5 green cardamom pods, 2-3 cloves, 1 small cinnamon stick, 1 teaspoon cumin seeds (lightly crushed)
• Char Masala (Afghan Spice Blend): 1 tablespoon (if you can find it, or use a pantry version below)
• Pantry Char Masala version: 1 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, pinch of nutmeg.
• For the Rice:
• Long-grain basmati rice: 3 cups (about 600g). Note: Sella basmati rice can also be used for extra firm grains, but soaking time might differ.
• Salt: 1 tablespoon for parboiling water
• For the Carrot & Raisin Topping:
• Carrots: 3-4 medium, julienned (cut into thin matchsticks)
• Raisins: 1/2 cup, dark or golden
• Granulated sugar: 2 tablespoons, plus 1 tablespoon for caramel syrup
• Vegetable oil: 2 tablespoons
• Optional nuts: 1/4 cup slivered almonds or pistachios (lightly toasted)
• Pantry Essentials & Flavor Boosters:
• Salt & fresh black pepper: To taste
• Oil: Vegetable oil is standard; a touch of sesame oil can add a unique depth of flavor if you like.
• Optional flavor boosters: A pinch of saffron threads (steeped in a tablespoon of warm water) or an extra 1/4 teaspoon of ground cardamom for a richer aroma.

Directions

1. Wash & Soak the Rice
   1. Place the basmati rice in a large bowl. Cover with cool water and gently swish with your hands. The water will appear cloudy with starch.
   2. Drain the cloudy water and repeat the washing process several times until the water runs mostly clear. This removes excess starch, preventing mushy rice.
   3. Once clear, cover the rice with fresh, cool water and let it soak for at least 30 minutes, or up to 2 hours. This helps the grains cook evenly and become fluffy. Drain thoroughly before parboiling.
2. Build the Spiced Lamb Broth
   1. Heat 1/4 cup vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and cook, stirring occasionally, until deeply browned and caramelized, about 10-15 minutes. Don't rush this step; the color of the onions contributes greatly to the broth's flavor and color.
   2. Add the minced garlic and cook for another minute until fragrant.
   3. Push the onions and garlic to one side, add a bit more oil if needed, and sear the lamb pieces on all sides until golden brown. This locks in flavor.
   4. Stir in the Char Masala (or your pantry blend), whole cardamom pods, cloves, cinnamon stick, and cumin seeds. Cook for 1-2 minutes until fragrant.
   5. Pour in 6-8 cups of water or broth, ensuring the lamb is mostly submerged. Add 1.5 teaspoons of salt and 1/2 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the lamb is fork-tender.
3. • Inline Note for Instant Pot/Pressure Cooker: For an Instant Pot, after browning lamb and onions, add spices, water, and seasonings. Cook on High Pressure for 45-50 minutes for lamb shanks/shoulder, then natural release for 10 minutes before quick release.
4. Make the Carrot, Raisin & Nut Topping
   1. In a large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the julienned carrots and 2 tablespoons of granulated sugar. Cook, stirring frequently, until the carrots are tender-crisp and lightly caramelized, about 8-10 minutes. They should be soft but not mushy.
   2. Stir in the raisins and optional nuts (if using). Cook for another 2-3 minutes until the raisins plump up and the nuts are lightly toasted. Be careful not to burn the sugar or raisins. Remove from heat and set aside.
5. Parboil the Rice
   1. Bring a large pot of salted water (about 8-10 cups with 1 tablespoon of salt) to a rolling boil.
   2. Drain the soaked basmati rice thoroughly and add it to the boiling water. Cook for approximately 5-7 minutes.
6. Crucial Texture Cue: The rice should be partially cooked – the grain should be elongated but still firm, breaking with a bit of resistance when you press it between your fingers. It should not be fully cooked or mushy.
   1. Immediately drain the rice through a fine-mesh colander. Rinse briefly with warm water to stop the cooking process and remove excess starch. Drain very well to prevent a soggy bottom later.
7. Make the Light Caramel Syrup
   1. In a small saucepan, combine 1 tablespoon of granulated sugar with 2 tablespoons of water. Heat over medium-low heat, stirring until the sugar dissolves.
   2. Increase heat to medium and cook without stirring until the syrup turns a light amber color, like a golden caramel. It should smell slightly nutty and sweet. This takes about 3-5 minutes. Be careful not to let it burn. Remove from heat immediately.
8. Layer & Steam
   1. Remove the cooked lamb pieces from the broth and set aside. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 3-4 cups of flavorful broth.
   2. Wipe out your Dutch oven or heavy-bottomed pot. Spread about half of the parboiled rice evenly over the bottom.
   3. Arrange the lamb pieces over the rice. Ladle about 1 cup of the strained lamb broth over the lamb and rice layer. If using saffron, stir it into a bit of the broth and drizzle over.
   4. Top with the remaining parboiled rice, gently mounding it.
   5. Carefully pour the remaining lamb broth evenly over the rice. Drizzle the light caramel syrup (from Step 5) over the top.
   6. Using the handle of a wooden spoon, poke several holes through the rice layers down to the bottom of the pot. These "steam holes" allow the steam to circulate.
   7. Cover the pot tightly with a lid. For best results, wrap the lid in a clean kitchen towel or aluminum foil before placing it on the pot to create a very tight seal and absorb excess moisture.
   8. Place the pot over the lowest possible heat setting. Steam for 30-45 minutes. Do not lift the lid during this time!
9. Rest, Fluff & Garnish
   1. Once steamed, remove the pot from heat and let it rest, still covered, for 10-15 minutes. This allows the steam to redistribute and the rice grains to firm up.
   3. Carefully remove the lid. Using a large, flat spoon or spatula, gently fluff the rice, mixing in the lamb and broth from the bottom.
   4. To serve, traditionally, the rice is mounded onto a large platter. Arrange the tender lamb pieces on top, then generously sprinkle with the carrot, raisin, and nut topping. Serve immediately and enjoy!