kabuli pulao (afghan lamb or chicken rice pilaf)
This is the national dish of Afghanistan. It can be altered a bit, which I've done on occasion. Such as, lamb is traditional, but you can use beef or chicken. Also, you can use dark raisins if you prefer (though golden sultanas are traditional in this dish). And adjust the spices to suit your own taste preferences.
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prep time
15 Min
cook time
1 Hr 30 Min
method
Saute
yield
4 or 5
Ingredients
- 1 medium onion, diced
- 2 tablespoons vegetable oil
- 2 pounds lamb or chicken, cut into 1-inch cubes
- 2 cups water
- 2 teaspoons salt, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1/4 teaspoon saffron
- 2 to 3 medium carrots, julienned (or cut into thin 'matchsticks')
- 1 teaspoon granulated sugar
- 1/4 cup vegetable oil
- 1 cup golden sultanas or raisins
- 2 cups uncooked basmati rice (or long-grain white rice)
- - boiling water (to cover rice)
- 1/2 cup pistachios or almonds, coarsely chopped (for garnish)
How To Make kabuli pulao (afghan lamb or chicken rice pilaf)
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Step 1Sauté diced onion in oil until soft and just starting to brown. Add lamb (or chicken) cubes and brown lightly. Add 2 cups of water, 1 tsp salt, cinnamon, cumin, cardamom and saffron. Cover and simmer until meat is tender, about 45 to 60 minutes.
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Step 2With a slotted spoon, remove meat from the skillet and set aside. Reserve pan juices (for later use). In same skillet, sauté carrots and sugar in oil until lightly browned. Remove carrots from pan; set aside.
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Step 3In same skillet, add sultanas (or raisins) and cook until they begin to swell and pucker.
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Step 4Add pan juices to medium saucepan, let come to a boil. Add rice, 1 tsp salt, and enough boiling water to rise 2 inches above the rice level. Let come to a boil, then reduce heat to low and let rice simmer slowly until the water is absorbed and the rice is tender but not mushy.
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Step 5If using optional nut garnishes, sauté pistachios or almonds in a small skillet over low heat for 3 to 4 minutes or until light golden; set aside.
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Step 6Preheat oven to 300°F.
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Step 7Mix the meat, carrots, raisins and rice together. Place in a large oven-proof baking dish. Cover and bake for about 20 to 30 minutes (or up to an hour).
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Step 8To serve, spoon the meat/rice onto a large serving platter. Garnish with pistachios or almonds (if using). Serve immediately while still hot.
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