How To Make Afghani Kabuli Pulao
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Serves:
Ingredients
- 2 cups basmati rice
- 500g lamb, cut into chunks
- 1 large onion, thinly sliced
- 4 cloves of garlic, minced
- 2-inch piece of ginger, grated
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 tsp cumin seeds
- 1/4 cup vegetable oil
- 1/2 cup raisins
- 1/2 cup carrot, thinly sliced
- 1/4 cup almonds, sliced
- Salt to taste
Instructions
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Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until they turn golden brown.
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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.
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In the same pot, add the minced garlic, grated ginger, cinnamon stick, cardamom pods, cloves, and cumin seeds. Cook for 2 minutes until fragrant.
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Add the drained rice to the pot and mix well with the spices. Cook for 3-4 minutes, stirring occasionally.
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Return the browned lamb to the pot and add enough water to cover the rice and meat. Season with salt.
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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.
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In a separate pan, heat a tablespoon of vegetable oil. Add the sliced carrots and cook until they are tender.
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In the same pan, add the raisins and almonds. Cook for a few minutes until the raisins plump up.
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Once the rice and meat are cooked, remove the pot from the heat and let it sit for 5 minutes.
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Fluff the rice with a fork and transfer it to a serving dish. Garnish with the cooked carrots, raisins, and almonds.
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Serve the Afghani Kabuli Pulao hot and enjoy!
Nutrition
- Calories : 590kcal
- Total Fat : 17g
- Saturated Fat : 4g
- Cholesterol : 90mg
- Sodium : 144mg
- Total Carbohydrates : 84g
- Dietary Fiber : 4g
- Sugar : 16g
- Protein : 25g
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