Heat 1 tbsp oil in a large pot. Add the lamb and brown it on all sides. Add the sliced onion, cumin, cardamom, cinnamon, salt, and pepper. Pour in the water or lamb stock, cover, and simmer for about 45–60 minutes, until the lamb is tender.
2. Prepare the rice
Rinse the basmati rice several times until the water runs mostly clear. Soak it for about 20–30 minutes, then drain.
Bring a large pot of salted water to a boil. Add the rice and cook for about 5–7 minutes, until it is partially cooked but still firm. Drain well.
3. Prepare the carrots and raisins
Heat the remaining oil and butter in a pan. Add the carrot strips and sauté gently for a few minutes. Add the raisins and cook for another 1–2 minutes until they become plump. Remove from the pan and set aside.
4. Assemble the pulao
Place the partially cooked rice into the lamb pot. Drizzle the saffron water over the rice if using. Cover tightly with a lid and cook over low heat for 20–25 minutes, allowing the rice to steam and absorb the flavors.
5. Add the topping
Gently fluff the rice. Arrange the tender lamb on a large serving platter and spoon the fragrant rice around it. Top with the cooked carrots, raisins, and optional almonds or pistachios.
🍽️ Serving
Serve Kabuli Pulao hot, preferably on a large platter for everyone to share. It pairs beautifully with a simple salad, yogurt, or fresh herbs.
✨ Aromatic, comforting, and full of Afghan tradition – Kabuli Pulao is a true centerpiece for any special meal!
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