Authentic Afghan Kabuli Pulao Recipe

Authentic Afghan Kabuli Pulao

Step 1: Prepare the Lamb [00:08]

1. Boil the lamb shoulder in water.
2. Remove all foam and impurities from the boiling water.

Step 2: Pressure cook the Lamb [00:15]

1. Transfer the cleaned lamb to a pressure cooker or a pot.
2. Add 1 whole onion, bay leaves, cumin seeds, cardamom, and black peppercorns.
3. Add fresh water and a generous amount of salt.
4. Pressure cook on high for about 15 minutes if using a pressure cooker; if using a pot, bring to a boil, then simmer covered for 1 to 2 hours.

Step 3: Prepare the Rice [00:35]

1. Soak the aged basmati rice in cold water for about 30 minutes.

Step 4: Caramelize the Carrots [00:40]

1. Heat ghee in a pan.
2. Add a generous amount of shredded carrots and some sugar.
3. Let the carrots caramelize for a couple of minutes.
4. Add a generous amount of raisins.

Step 5: Cook the Rice [00:56]

1. Strain the lamb broth into a new pot and bring to a boil.
2. Add the soaked rice to the boiling broth.
3. Cook for 6-7 minutes until the rice is almost cooked but still firm.

Step 6: Layer the Dish [01:09]

1. In a pot with melted ghee, add a layer of the cooked rice.
2. Sprinkle with ground cardamom, ground nutmeg, ground clove, and ground cumin.
3. Drizzle with a little bit of brown sugar.
4. Add a layer of roasted lamb.
5. Repeat the layering process once more, ending with carrots and raisins on top.
6. Drizzle with a ladle of leftover lamb stock.

Step 7: Final Cook and Serve [01:27]

1. Properly seal the pot with aluminum foil and the lid.
2. Cook on super low heat for 30 minutes.
3. Flip onto a serving tray in one motion and garnish with the remaining lamb, carrots, and raisins.