Afghan Kabuli Pulao Recipe

Ingredients for Afghan Kabuli Pulao

• Basmati Rice
• Onions
• 1/4 cup shelled pistachios, roughly chopped
• Slivered Almonds
• 2 large carrots, peeled and thinly sliced
• 1/2 cup raisins
• 1/3 cup granulated sugar
• Vegetable Oil
• Olive Oil
• Salt And Pepper

How to Make Afghan Kabuli Pulao

1. Rinse 2 cups of basmati rice thoroughly under cold water until the water runs clear. Soak in cold water for 4-5 hours.
2. In a large saucepan, caramelize 1/3 cup of sugar over medium heat, swirling constantly until golden brown. Carefully add 1 cup of reserved lamb stock. Stir in 2 tbsp Afghan Pulao spices (or substitute), salt, and pepper. Bring to a boil, then remove from heat.
3. Drain the soaked rice and cook according to package directions until tender but still firm. Drain well.
4. Gently fold the cooked rice into the caramelized sugar mixture, ensuring all rice is coated.
5. In a frying pan, heat 1 tbsp of oil over medium-high heat. Add the sliced carrots and remaining 2 tbsp sugar; stir for 5 minutes until caramelized and glossy.
6. Add the raisins and cook for 1 minute. Remove from heat.
7. Using a large spoon, create holes in the rice to allow steam to escape. Drizzle with olive oil.
8. Layer half of the rice in a large pot, top with the shredded lamb, then the remaining rice.
9. Top with the carrot and raisin mixture, toasted almonds, and pistachios.
10. Cover the pot with a tea towel tucked under the lid to prevent burning.
11. Cook over high heat for 5 minutes, then reduce heat to low and cook for 10 minutes.
12. Remove from heat and let stand, covered, for 10 minutes.
13. To serve, transfer the rice to a large platter. Arrange the lamb on top of the rice, followed by the remaining rice. Garnish with the carrot and raisin mixture, almonds, and pistachios.