A celebrated northern Afghan specialty and often regarded as the national dish, Kabuli Pulao layers tender lamb with fragrant rice studded with sweet carrots, raisins, and apricots, all gently perfumed by saffron, cardamom, and cinnamon. A finishing drizzle of sugar-water adds a subtle sweetness that crowns this elegant one-pot meal.
Afghani Kabuli Pulao
Ingredients
- 1 cup basmati or long-grain rice
- 1 lb lamb cut into bite-size pieces
- 2 carrots peeled and grated
- 4 green cardamom pods
- 1 cup dried apricots halved
- 1 cup raisins
- 1 tsp black pepper
- 1 tsp salt divided
- ½ tsp saffron threads steeped in 2 tbsp warm water
- 2 tsp cumin seeds
- 2 sticks cinnamon
- 2 tbsp sugar
- ½ cup olive oil
- Water as needed
Instructions
- Heat the oil in a heavy pan over medium heat. Add the lamb and fry until golden brown on all sides.
- Pour in 1 cup water and ½ tsp salt, cover, and simmer gently until the lamb is tender, about 30–35 minutes.
- Meanwhile, rinse the rice and soak it for 20 minutes. In a separate pot, combine the partially drained rice with enough water to cover, 2 tsp cumin seeds, and ½ tsp salt. Par-cook until the grains are about halfway done (follow package timing), then drain and set aside.
- To the lamb, stir in the grated carrots, raisins, apricots, cardamoms, cinnamon sticks, and black pepper. Cook together for 1-2 minutes to blend flavours.
- Gently fold in the par-boiled rice and the saffron-infused water, taking care not to break the grains.
- In a small saucepan, dissolve the sugar over low heat, then stir in ½ cup water and bring to a gentle simmer. Pour this sugar-water evenly over the rice and lamb mixture.
- Cover the pan, reduce heat to the lowest setting, and let the pulao steam (“dum”) for 20 minutes until the rice is fully cooked and aromatic.
Notes
Achieving the signature Kabuli Pulao requires careful timing: the lamb must be tender without falling apart, and the rice should remain distinct yet fully cooked. The sugar-water drizzle introduced before the final steam step lends a delicate sweetness that balances the warm spices. For best results, resist stirring once the layers are set for dum, using the lowest heat to trap steam, and serve immediately so the saffron’s golden hue and the sugar glaze shine atop each plate. While deeply Afghan, Kabuli Pulao shows traces of Persian, Central Asian and Indian culinary elements, reflecting Afghanistan’s historical place on the Silk Route.