World Flavors Cookbook

Kabuli Pulao

Afghanistan's national dish — fragrant basmati rice steamed over lamb broth and topped with caramelized carrots, raisins, and almonds.

Cuisine: Afghanistan

Ingredients

• 500g basmati rice, soaked
• 700g lamb shoulder, bone-in
• 3 onions, sliced
• 2 carrots, julienned
• 100g raisins
• 50g slivered almonds
• 1 tsp cardamom
• 1 tsp cumin seeds
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 3 tbsp oil
• Salt

Instructions

1. Fry lamb until browned. Add onion and cook until golden.
2. Add spices and water. Braise lamb 45 minutes until very tender.
3. Strain broth. Reserve.
4. Parboil rice in salted water until 70% cooked. Drain.
5. Fry carrots until tender. Add raisins and cook briefly.
6. Layer rice in pot. Pour lamb broth over. Add meat.
7. Top with carrots, raisins, and almonds.
8. Seal and steam (dum) 30 minutes on very low.