Kabuli Pulao

About This Recipe

Kabuli Pulao (also known as Qabili Palau) is the national dish of Afghanistan and one of the finest rice dishes in the world. Named after Kabul, the capital, it is the centrepiece of Afghan hospitality — prepared for weddings, Eid celebrations and whenever a guest is honoured. Long-grain rice is first parboiled, then steamed in deeply spiced lamb broth infused with cardamom, cinnamon and cumin. The extraordinary garnish — caramelised carrot strips and sweet plump raisins cooked in sugar and lamb fat — is layered over the rice before the final steam. The contrast of savoury spiced rice, sweet caramelised vegetables and tender braised lamb is exceptional.

Ingredients

Serves 6

• 1 kgbone-in lamb shanks or shoulder pieces
• 500 gbasmati rice(soaked in cold salted water for 1 hour)
• 3large carrots(peeled and cut into thin matchsticks)
• 150 graisins
• 3 tablespoonssugar
• 3onions(thinly sliced)
• 5 tablespoonsvegetable oil
• 4 podsgreen cardamom(lightly crushed)
• 1 stickcinnamon
• 1 teaspooncumin seeds
• 1 teaspoonblack pepper
• 0.5 teaspoonground coriander
• 0.25 teaspoonground cloves
• 1 teaspoonsalt(plus more for broth)
• 600 mlwater or lamb stock(for broth)
• 50 gslivered almonds or pistachios(optional garnish)

Instructions

1. 1

   Braise the lamb

   Heat 3 tablespoons of oil in a large, heavy pot. Brown the lamb pieces on all sides over high heat. Remove and set aside. In the same pot, fry the onions until very dark golden brown, 15 minutes. Return the lamb, add cardamom, cinnamon, cumin, black pepper, coriander, cloves and salt. Add water or stock to cover. Bring to a boil, then simmer for 60–75 minutes until the lamb is very tender.

2. 2

   Caramelise the carrots and raisins

   In a separate pan, heat 2 tablespoons of oil over medium heat. Add the carrot matchsticks and cook for 5 minutes until softened. Add the sugar and stir to coat. Cook for 3–4 minutes until caramelised. Add the raisins and cook for 2 minutes until plump. Remove from heat and set aside.

3. 3

   Parboil the rice

   Remove the lamb from the broth and set aside. Strain and measure the broth — you need about 700 ml (add water if necessary). Bring the broth to a rolling boil in the large pot. Drain the soaked rice and add to the boiling broth. Boil uncovered for 5–6 minutes until the rice is about 70% cooked — it should have a white, firm core. Drain and rinse briefly.

4. 4

   Layer and steam

   Return the pot to low heat and drizzle a little oil to coat the bottom. Add half the parboiled rice as an even layer. Place the braised lamb pieces over the rice. Cover with the remaining rice. Top evenly with the caramelised carrots and raisins. Cover tightly with a lid wrapped in a clean tea towel (to absorb steam) and cook on the lowest heat for 30 minutes.

   The tea towel wrapped around the lid absorbs condensation and ensures the rice steams rather than becoming waterlogged.

5. 5

   Serve

   Gently invert a portion onto a serving platter, or spoon carefully to keep the layers intact. The carrot and raisin garnish should sit on top. Scatter with slivered almonds or pistachios if using.

Variations

• •

  Add a pinch of saffron dissolved in warm water to the rice for a golden hue and floral aroma.

• •

  Use chicken thighs in place of lamb for a lighter version.

Storage

Refrigerate in an airtight container for up to 3 days. The flavours deepen overnight. Reheat covered in a low oven with a splash of water.

Frequently Asked Questions