Afghani Kabuli Pulao Ki Authentic Recipe | Afghani Pulao- National Dish Of Afghanistan | Uzbek Pilaf

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber, while long-grain rice is budget-friendly.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, and sunflower seeds are cost-effective.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries add a tart flavor, and apricots are often less expensive.

Heat 125 ml of oil and ghee in a pot until hot.

Add 200 grams of sliced onions and caramelize until they turn pinkish.

Fry the onions for 8-10 minutes until golden brown.

Add 500 grams of lamb and cook until browned with the onions.

Add 1 teaspoon of salt and mix well.

Add 2-inch piece of cinnamon, 5-6 small cardamom pods, 2 large cardamom pods, 1 teaspoon of cumin, and 2 bay leaves. Mix well.

Optionally add 1/2 teaspoon of MSG for flavor enhancement.

Pour in 1 liter of water and bring to a boil.

Pressure cook on high flame for 1 whistle, then reduce to low flame for 20 minutes.

While the meat cooks, julienne 250 grams of carrots and fry in 2 tablespoons of ghee with 1 teaspoon of sugar for 3-4 minutes.

Add 1/3 cup of black raisins to the carrots and fry briefly before setting aside.

Remove the lamb pieces from the pot and separate the broth, which should be about 4 cups.

In a separate pot, soak 400 grams of basmati rice for 30 minutes, then add it to the broth along with 1 teaspoon of cumin and 1/2 teaspoon of cardamom powder.

Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes until bubbles appear.

Add the cooked lamb pieces, carrots, and raisins to the rice, cover, and simmer on low for 10-12 minutes until the rice is fully cooked.

Let the pulao rest for 10-12 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens