Authentic Afghan Pulao
Authentic Afghan Pulao (Kabuli Pulao) made with tender lamb, basmati rice, carrots, raisins & almonds. A flavorful one-pot Afghan rice dish.
Ingredients
- 3 cups Basmati Rice
- 1 kg Lamb See notes
- 1 Medium Onion
- 1 Tsp Cumin Seeds
- 1 Tbsp Salt
- ¼ cup Oil
Char Masala
- 1½ tsp Cumin
- 5 Cloves
- 2 Black Cardamoms
- Cinnamon Stick (Small Piece)
Garnish
- 3 Carrots (Julienned)
- Handful of Raisins
- 1 tbsp Ghee or Butter
- Blanched Almonds (optional)
Tomato Chutney
- 1 Large Tomato
- 2 Tbsp Lemon Juice
- 2 Garlic Cloves
- 1 Green Chilli
- ¼ cup Coriander
- Salt to taste
- 1 tsp Nigella Seeds
Instructions
- Wash and soak the rice.
- Heat Oil in a pan and add onions. Fry until the edges start to turn golden brown.
- Add lamb pieces and sear until browned on all sides. Add salt and cumin seeds. Fry for a minute then add 6 cups of water. Cover and cook on low heat for 1 hour or until meat is tender. You can also use pressure cooker to cook the meat. It should take 15-20 minutes for meat to get tender.
- While the meat is cooking prepare Char masala by grinding the spices in spice grinder.
- Prepare garnish by heating ghee in a pan add carrots, almonds and raisins. Toss them for few minutes until they are coated in ghee and slightly softened.
Preparing the Rice
- Add rice to the meat broth and allow them to simmer on high heat. When 80% of water is absorbed sprinkle the prepared masala over. Add half of the carrot garnish.
- Cover the pot with a lid wrapped in a tea towel, and steam on very low heat. This helps the steam to build inside and cook the rice.
- Cook for 20 minutes. After that turn the heat off and remove the lid. Let the rice sit for 15 minutes.Fluff the rice gently and transfer to a serving platter. Arrange lamb pieces over the rice, then top with the remaining carrot, raisin, and almond garnish. Serve hot with optional tomato chutney
- Serve the rice in the dish and garnish the remaining carrots over.
Tomato Chutney
- Blend tomato, chilli, garlic, coriander and lemon juice together using a stick blender or food processor. Add salat and nigella seeds and mix.
- Serve the chutney with Afghan pulao.
Video
Notes
- Meat choice: Traditionally lamb is used for Afghan pulao but you can also use goat meat. Lamb shanks give the richest flavor, but leg or shoulder with bones works well too. Boneless meat is not recommended as bones add depth to the broth.
- Slow cooking vs pressure cooker: For the most authentic taste, cook low and slow for 1.5–2 hours. Pressure cooking (35–40 mins) is faster but slightly lighter in flavor.
- Rice: Always rinse and soak basmati rice for at least 30 minutes before cooking. This helps the grains stay long and separate.
- Char masala: Freshly grinding cumin, black cardamom, cloves, and cinnamon makes a big difference in aroma.
- Garnish: Carrots and raisins are a must. You can skip almonds if you want a nut free pulao.
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