Kabuli Pulao
Kabuli Pulao
Ingredients
- 1 kg lamb
- 1 cup oil
- 4 onions, chopped
- 8 cups water, plus enough to cover lamb
- 3 carrots, julienned
- 1 cup raisins
- 2 tablespoons sugar
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon cardamom
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups rice
Instructions
- 1
In a large pot, sear the 1 kg lamb until it is golden brown on all sides.
⏱️ 10 min
- 2
Add 1 cup oil and 4 chopped onions to the pot with the lamb. Cook until the onions turn golden brown.
⏱️ 10 min
- 3
Add enough water to the pot to fully cover the lamb. Cover the pot and let it simmer for 1 hour until the lamb is tender.
⏱️ 60 min
- 4
In a separate pan, sauté the 3 julienned carrots, 1 cup raisins, and 2 tablespoons sugar until the carrots are tender and the raisins are plump. Set aside.
⏱️ 10 min
- 5
Return to the lamb pot. Add 1 teaspoon cumin, 1 teaspoon garam masala, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon black pepper. Stir well to combine the spices with the lamb and its broth.
⏱️ 2 min
- 6
Add 4 cups rice to the lamb pot. Then, add 8 cups of water (or enough to cover the rice and lamb mixture).
⏱️ 3 min
- 7
Cover the pot and simmer until the rice is cooked through and all the water has been absorbed.
⏱️ 20 min
- 8
Gently layer the sautéed carrots and raisins over the cooked rice. Cover the pot again and let it steam for an additional 10-15 minutes, or until the rice is perfectly fluffy.
⏱️ 15 min
- 9
Gently fluff the Kabuli Pulao with a fork and serve hot.
Kitchen Tools
Nutrition Facts (per serving)
Kabuli Pulao
- 1 kg lamb
- 1 cup oil
- 4 onions, chopped
- 8 cups water, plus enough to cover lamb
- 3 carrots, julienned
- 1 cup raisins
- 2 tablespoons sugar
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon cardamom
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups rice
Instructions
- 1
In a large pot, sear the 1 kg lamb until it is golden brown on all sides.
⏱️ 10 min - 2
Add 1 cup oil and 4 chopped onions to the pot with the lamb. Cook until the onions turn golden brown.
⏱️ 10 min - 3
Add enough water to the pot to fully cover the lamb. Cover the pot and let it simmer for 1 hour until the lamb is tender.
⏱️ 60 min - 4
In a separate pan, sauté the 3 julienned carrots, 1 cup raisins, and 2 tablespoons sugar until the carrots are tender and the raisins are plump. Set aside.
⏱️ 10 min - 5
Return to the lamb pot. Add 1 teaspoon cumin, 1 teaspoon garam masala, 1 teaspoon cardamom, 1 teaspoon salt, and 1 teaspoon black pepper. Stir well to combine the spices with the lamb and its broth.
⏱️ 2 min - 6
Add 4 cups rice to the lamb pot. Then, add 8 cups of water (or enough to cover the rice and lamb mixture).
⏱️ 3 min - 7
Cover the pot and simmer until the rice is cooked through and all the water has been absorbed.
⏱️ 20 min - 8
Gently layer the sautéed carrots and raisins over the cooked rice. Cover the pot again and let it steam for an additional 10-15 minutes, or until the rice is perfectly fluffy.
⏱️ 15 min - 9
Gently fluff the Kabuli Pulao with a fork and serve hot.