Afghani Kabuli Pulao Recipe

Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until they turn golden brown.

Add the lamb chunks to the pot and cook until they are browned on all sides. Remove the lamb from the pot and set aside.

In the same pot, add the minced garlic, grated ginger, cinnamon stick, cardamom pods, cloves, and cumin seeds. Cook for 2 minutes until fragrant.

Add the drained rice to the pot and mix well with the spices. Cook for 3-4 minutes, stirring occasionally.

Return the browned lamb to the pot and add enough water to cover the rice and meat. Season with salt.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-40 minutes until the rice and meat are cooked through and tender.

In a separate pan, heat a tablespoon of vegetable oil. Add the sliced carrots and cook until they are tender.

In the same pan, add the raisins and almonds. Cook for a few minutes until the raisins plump up.

Once the rice and meat are cooked, remove the pot from the heat and let it sit for 5 minutes.

Fluff the rice with a fork and transfer it to a serving dish. Garnish with the cooked carrots, raisins, and almonds.

Serve the Afghani Kabuli Pulao hot and enjoy!