Nasi Kabuli pulao (Afghani Kabuli Pulao Rice )- #1

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option while maintaining flavor.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is a leaner protein, while beef is often less expensive than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a high protein alternative, while long-grain rice is more economical.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Dried cranberries add a tart flavor, while sugar-free options can reduce calories.

Wash and soak 4 cups of basmati rice for 1 hour.

Heat 0.5 cup of vegetable oil in a large pot until hot.

Add the carrots and fry for about 5 minutes until they are soft and slightly yellow.

Remove the carrots and set aside.

In the same pot, fry the raisins until they puff up, then remove and set aside.

Brown the lamb pieces in the same pot until the surface is brown, then remove and set aside.

Add a little oil to the pot and sauté the chopped onion until it becomes soft.

Add minced garlic to the onions and then return the browned lamb to the pot.

Stir in the cumin and black cardamom pods.

Pour in 1 liter of hot water until it covers the lamb, then cover the pot and cook for 45 minutes.

After 30 minutes, add salt to taste and let it simmer for another 5-10 minutes.

Remove the lamb and cover it to keep warm.

Reduce the broth if necessary, then add the soaked rice to the pot.

Check the broth level to ensure it covers the rice adequately, then cover the pot and bring to a boil.

Once boiling, reduce the heat to medium and cook until the water is absorbed, checking occasionally.

Once the water is absorbed, return the lamb on top of the rice and add the fried carrots and raisins on top.

Cover the pot with a clean kitchen towel before placing the lid back on to trap steam.

Cook on low heat for 20-25 minutes, using a heat diffuser if necessary.

Prepare a salad with lettuce, chopped tomatoes, grated carrots, and cucumber, seasoned with salt, pepper, olive oil, and lemon juice.

Make a yogurt sauce with 2 cups of yogurt, a little salt, garlic powder, dried mint, olive oil, and chopped cucumber.

Serve the Nasi Kabuli Pulao with the salad and yogurt sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens