Kabuli Pulao

Method

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1. Heat the oil in a large pot over medium-high heat and brown the lamb for 8 minutes. Add the onions and cook for 8 minutes, until golden. Add the cumin seeds, cardamom, cinnamon, garlic and salt and cook for 1 minute.

   Mark done Start 8 min timer

2. Add the water, bring to a boil, then cover and simmer for 1 hour, until the lamb is tender. Lift out the lamb and measure 700 ml of the broth, adding water if needed. Discard the cinnamon.

   Mark done Start 1 hr timer

3. Rinse the rice until the water runs clear, cover with cold water and soak for 30 minutes. Drain.

   Mark done Start 30 min timer

4. Bring the broth to a boil in the pot, add the rice and the salt and cook, uncovered, for 8 minutes, until the liquid has fallen to the level of the rice.

   Mark done Start 8 min timer

5. Nestle the lamb in the rice, cover with foil and a tight lid and cook on the lowest heat for 25 minutes. Take off the heat and leave for 10 minutes.

   Mark done Start 25 min timer

6. Meanwhile, heat the 2 tablespoons of oil in a pan and fry the carrots for 5 minutes. Sprinkle with the sugar and cook for 3 minutes, until caramelised. Add the raisins and cook for 2 minutes.

   Mark done Start 5 min timer

7. Toast the nuts in a dry pan for 2 minutes. Pile the rice and lamb onto a platter and top with the carrots, raisins, nuts and ground cardamom.

   Mark done Start 2 min timer

Chef’s Tips

• Measure the broth. Too much makes soggy rice and too little leaves it hard.
• Cover the pot with foil under the lid. It keeps in the steam.
• Fry the carrots gently and caramelise them slowly. Fast heat burns the sugar.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Yoghurt with mint
• Fresh salad
• Afghan flatbread

Storage & Reheating

Keep in the fridge up to 4 days. Reheat with a splash of water. Freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.