TURKMAN PULAO RECIPE | Kunjak Pulao | Kabuli Pulao in Afghanistan | Street food | کابلی ترکمن پلاو

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots offer a different flavor profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more shelf-stable.

Rinse basmati rice under cold water until water runs clear.

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

Heat sesame oil and vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in diced lamb and cook until browned, about 8-10 minutes.

Add sliced carrots and minced garlic, cooking for another 3-4 minutes.

Stir in tomato paste, cumin powder, sugar, cardamom powder, turmeric, black pepper, and salt, mixing well.

Add soaked rice to the pot, mixing well with the meat and vegetables.

Pour in freshly boiled water and bring to a boil, then reduce heat to low.

Cover the pot and simmer for 20-25 minutes until rice is tender.

Stir in raisins, cooking for an additional 5 minutes.

Remove from heat and let sit, covered, for 10 minutes.

Fluff the rice with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level: