LEGENDARY AFGHAN KABULI PULAO RECIPE | 200+ KG AFGHANI GIANT MEAT PULAO | STREET FOOD PAKISTAN

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a healthier protein alternative.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots provide a similar sweetness with fewer calories.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and nut-free.

Rinse basmati rice under cold water until water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic, cumin, cardamom, and black pepper; cook for 1 minute until fragrant.

Add diced lamb and cook until browned on all sides, about 8-10 minutes.

Pour in water and bring to a boil; reduce heat and simmer until lamb is tender, about 1 hour.

Remove lamb and set aside; strain the broth and return to pot.

Add drained rice to the pot and stir gently to combine with the broth.

Layer the cooked lamb on top of the rice, cover, and cook on low heat for 20-25 minutes until rice is fluffy.

In a separate pan, sauté grated carrots in a little oil until soft, about 3-4 minutes.

Add raisins and sugar to the carrots, cooking until raisins are plump, about 2 minutes.

Fluff the rice with a fork, then top with carrot-raisin mixture and toasted almonds before serving.

Cooking Techniques

Spice Level:

Allergens