Authentic Afghan Qabuli Pulao 🇦🇫

Authentic Afghan Qabuli Pulao 🇦🇫 Fragrant basmati rice, melt-in-the-mouth lamb, sweet caramelized carrots and raisins—this is one of the world’s great rice dishes.

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Qabuli Pulao (Serves 12–15)

Lamb

● 2–3 tbsp oil

● 300g red onion, chopped

● 1kg lamb leg & shoulder or lamb shank

● 1 tsp sea salt

● 1 tsp ground cumin

● 1L hot water

● 2 tsp salt

Salt the lamb for 1 hour. Cook the onions in the oil until lightly caramelized. Add the lamb and brown well. Stir in the cumin, hot water and salt. Pressure cook on low for 20 minutes until tender. Reserve the broth.

Caramelized Carrots & Raisins

● 2 large carrots, slivered

● 1 tbsp + 1 tsp sugar

● ¼ tsp ground cardamom

● 1 cup black raisins, soaked

● 1½ tbsp oil

Caramelize the carrots with the oil, 1 tbsp sugar and cardamom. Add the raisins with the remaining sugar and caramelize in the same pan. Set aside.

Spiced Caramel

● 1½ tbsp sugar

● ¾ cup water

● 2 tsp garam masala

Caramelize the sugar until amber, then carefully stir in the water and garam masala.

Rice

● 4 cups basmati rice, soaked

● 3L water

● 1 tsp ground cumin

● ⅓ cup sliced pistachios

Cook the soaked rice in boiling water for about 10 minutes until almost done. Drain and return it to the pot.

Add the cumin, spiced caramel water and about 1L of the reserved broth. Cover and cook over high heat for 5–7 minutes until most of the liquid has evaporated.

Push the rice into the centre and arrange the carrots, raisins and lamb on top. Place the pistachios in a small piece of crumpled parchment. Make a few steam holes through the rice, cover everything with the remaining rice, then place a clean kitchen towel under the lid and steam for 15 minutes.

Serve hot.

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Authentic Afghan Qabuli Pulao 🇦🇫