Afghanistan

Kabuli pulao

Name: Kabuli pulao
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 6 servings
Cuisine: Afghan
Ingredients: 800 g lamb on the bone mutton (goat meat); 2 1/2 cups soaked 1 hour basmati rice; 2 finely chopped onion; 3 julienned carrot; 2/3 cup raisins; Almonds, slivered; Pistachios, slivered; 1 1/2 tbsp sugar; 1 1/2 tsp cumin seeds; Whole spices, cardamom, cinnamon, cloves, black pepper (char masala); 1/2 cup cooking oil (vegetable oil); Water, for meat and rice; Salt, to taste

Lamb, rice, sweet carrots, raisins and almonds. Afghanistan's national dish, generous and glossy.

120 minTime

37 gProtein each

mildSpice

1hPlan ahead. Soak for 1 hour first; the 120 minutes come after.

Kabul's pulao1 chapter · 1 min read

Make it your way

Grandma's wayLamb, stock cooked rice, carrots, raisins and nuts.

The original

748kcalsame

37 gproteinsame

5 gfibresame

120minutessame

Classic qabuli palaw.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)800 g lamb on the bone

Basmati rice2½ cups, soaked 1 hour

Onion2, finely chopped

Carrot3, julienned

Raisins⅔ cup

Almondsslivered

Pistachiosslivered

Sugar1½ tbsp

Cumin seeds1½ tsp

Whole spicescardamom, cinnamon, cloves, black pepper (char masala)

Cooking oil (vegetable oil)½ cup

Waterfor meat and rice

Saltto taste

Method

5 steps

1Fry onions in oil until dark brown. Add lamb and brown.
2Add water, salt and half the spices. Simmer until lamb is tender. Strain and keep the stock.
3Fry carrots in a little oil with sugar until soft and glazed; add raisins until plump. Set aside with nuts.
4Parboil rice 5 minutes, drain, then mix with the stock (about 2 1/2 cups), cumin and remaining spices in a heavy pot. Nestle in the lamb.
5Top with carrots, raisins and nuts, cover tightly and cook on lowest heat 30 minutes.

Serve it like this

Mound the rice on a big platter, bury the lamb in it and scatter carrots, raisins and nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Afghanistan

Kabuli pulao

Lamb, rice, sweet carrots, raisins and almonds. Afghanistan's national dish, generous and glossy.

120 minTime

37 gProtein each

mildSpice

1hPlan ahead. Soak for 1 hour first; the 120 minutes come after.

Kabul's pulao1 chapter · 1 min read

Make it your way

Grandma's wayLamb, stock cooked rice, carrots, raisins and nuts.

The original

748kcalsame

37 gproteinsame

5 gfibresame

120minutessame

Classic qabuli palaw.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)800 g lamb on the bone

Basmati rice2½ cups, soaked 1 hour

Onion2, finely chopped

Carrot3, julienned

Raisins⅔ cup

Almondsslivered

Pistachiosslivered

Sugar1½ tbsp

Cumin seeds1½ tsp

Whole spicescardamom, cinnamon, cloves, black pepper (char masala)

Cooking oil (vegetable oil)½ cup

Waterfor meat and rice

Saltto taste

Method

5 steps

1Fry onions in oil until dark brown. Add lamb and brown.
2Add water, salt and half the spices. Simmer until lamb is tender. Strain and keep the stock.
3Fry carrots in a little oil with sugar until soft and glazed; add raisins until plump. Set aside with nuts.
4Parboil rice 5 minutes, drain, then mix with the stock (about 2 1/2 cups), cumin and remaining spices in a heavy pot. Nestle in the lamb.
5Top with carrots, raisins and nuts, cover tightly and cook on lowest heat 30 minutes.

Serve it like this

Mound the rice on a big platter, bury the lamb in it and scatter carrots, raisins and nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kabuli pulao

Make it your way

Ingredients

Method

Kabuli pulao

Make it your way

Ingredients

Method

Make it a meal