Qabuli Pulao - Afghan Lamb and Rice with Carrots and Raisins

Qabuli Pulao - Afghan Lamb and Rice with Carrots and Raisins

Safira

Qabuli Pulao - Afghan Lamb and Rice with Carrots and Raisins - Make traditional Afghan Qabuli Pulao with slow-cooked lamb, aromatic rice, caramelised carrots, raisins, and Char Masala spices

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Prep Time 30

Cook Time 1 20

Total Time 1 50

Course Dinner

Cuisine Afghan, Afghanistan

Servings

Calories 386 kcal

Ingredients

Lamb Searing

3-4 tablespoon Oil Sunflower or Vegetable Oil

Yakhni

2 kg Small Lamb Shanks or Lamb Leg in large chunks or Lamb Shoulder in large pieces (braising time will be reduced by 1.5 - 2 hours if using shoulder)
4 cloves Garlic Sliced
2 large Onions Sliced
1 tablespoon Salt
2 Bay Leaves
1 tablespoon Cumin Seeds
8 Green Cardamom
1 teaspoon Black Peppercorn
8 cups Water

Char Masala

1 ½ tablespoon Cumin Seeds
8 Green Cardamom
6 Cloves
⅛ teaspoon Ground Nutmeg

Rice

3 cups Sella Rice or Aged Basmati, soaked for 30 minutes to 2 hours

Carrots and Raisins

3 tablespoon Ghee
350 g Carrots Peeled and Julienned
1 tablespoon Sugar
Large Handful Raisins

Assemble

2 tablespoon Ghee Melted
Rice
Char Masala
Caramlised Onions Optional
Lamb Shanks
Fried Carrots and Raisins From Above
Yakhni Leftover Broth

Instructions

Step 1: Make the Yakhni (Lamb Stock)
Heat oil in a large pot and sear lamb shanks until golden.  Add garlic (optional), sliced onions, salt, 8 cups water, and the whole spices: 2 bay leaves, 1 tablespoon cumin seeds, 8 cardamom pods, 2 teaspoon black peppercorns. Bring to a boil, then  simmer on low heat for 2–3 hours until lamb is tender. If using a pressure cooker, cook for 30 minutes. Strain and reserve the stock.  If using shoulder, cook for 1-2 hours.
Step 2: Make the Char Masala
Roast cumin seeds, green cardamom and clove in a dry pan until aromatic.  Grind to a fine powder and add nutmeg. Stir together.
Step 3: Prepare the Rice and Carrots
In a pan, heat ghee and add carrots. Let them caramelise with sugar for 5 minutes over medium heat. Add a handful of raisins and fry briefly. Remove to a plate and set aside.
Step 4: Par-Cook the Rice
Bring the strained yakhni to a boil.  Add the soaked rice and boil for 6–7 minutes until almost cooked but still firm.  NOTE - SAVE THE YAKHNI!!
Step 5: Layer the Pulao
Add ghee to the pot. Layer half the rice, sprinkle char masala and add optional caramelised onions, then add the lamb.  Repeat with the remaining rice. Create small holes on top and add char masala into them.  Spread carrots and raisins over the final layer. Add a ladle of leftover stock.  Cover tightly with a towel and lid, then cook on low heat for 30 minutes.  Rest for 5-10 minutes.
Step 6: Serve
Carefully ladle the layered rice onto a large platter. Serve with extra caramelised carrots and raisins on top.

Notes

Tips and Tricks

Sear the lamb well to seal in flavour. 
Caramelise carrots to enhance sweetness. 
Create holes in the rice to allow steam to penetrate and cook evenly. 
Use aged or Sella Basmati rice for the best texture. 
Let the rice rest covered before serving so flavours meld.

What to Serve with Qabuli Pulao

Fresh cucumber and tomato salad  - Kachumber
Plain yogurt or raita 
Pickled vegetables 
Zhoug

The light, fresh sides balance the richness and sweetness of the dish.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of lamb stock. 
Freezer: Can be frozen for up to 1 month. Defrost overnight in the fridge before reheating.

Qabuli Pulao tastes best fresh, but the flavours often deepen if allowed to rest for a few hours.

Nutrition

Calories: 386kcalCarbohydrates: 28gProtein: 4gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 49mgSodium: 1867mgPotassium: 578mgFiber: 7gSugar: 11gVitamin A: 14678IUVitamin C: 14mgCalcium: 141mgIron: 4mg

Keyword Kabli Pulao, Qabli Pilau, Qabuli Pulao

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