A fragrant and iconic Afghan rice dish. Tender lamb is cooked in a savory broth, layered with long-grain basmati rice, and topped with sweet caramelized carrots and raisins. A true centerpiece for any feast.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Aromatic Kabuli Pulao paired with protein-packed Dal Tadka - a soulful, energy-giving comfort food combo.
This rajasthani dish is perfect for dinner. With 1469.27 calories and 54.349999999999994g of protein per serving, it's a nutritious choice for your meal plan.
69gfat
1 tsp Cumin Seeds
5 pcs Green Cardamom Pods
5 pcs Cloves
1 inch Cinnamon Stick
1 tsp Garam Masala
2 tsp Salt (or to taste)
4 cup Water (for cooking the meat broth)
0.25 cup Almonds (blanched and slivered, for garnish)
2 tbsp Pistachios (slivered, for garnish)
Instructions
1
Prepare Rice and Vegetables
Wash the basmati rice in several changes of water until the water runs clear. Soak the rice in fresh water for at least 30 minutes, then drain completely.
While the rice soaks, peel and julienne the carrots into thin matchsticks. Thinly slice the onions.
2
Cook the Lamb and Prepare Broth (Yakhni)
Heat half of the oil (approx. 3 tbsp) in a pressure cooker or a heavy-bottomed pot over medium-high heat.
Add the sliced onions and fry for 10-12 minutes, stirring frequently, until they are a deep golden brown.
Add the ginger and garlic paste and sauté for 1 minute until fragrant.
Add the lamb pieces and sear on all sides for 5-7 minutes until well-browned.
Stir in the whole spices (cumin seeds, cardamom, cloves, cinnamon), garam masala, and salt.
Pour in 4 cups of water, stir well, and bring to a boil. If using a pressure cooker, lock the lid and cook on high pressure for 30-35 minutes until the lamb is very tender. If using a pot, cover and simmer for 70-80 minutes.
Once cooked, carefully release the pressure. Strain the broth (yakhni) into a measuring cup. You should have about 3.5 cups. If less, top it up with hot water. Set the tender lamb pieces aside.
3
Prepare the Sweet Topping
While the lamb is cooking, heat the remaining oil in a separate skillet over medium heat.
Add the julienned carrots and sugar. Sauté for 5-7 minutes until the carrots are tender and lightly caramelized.
Add the raisins and cook for another 1-2 minutes until they plump up. Be careful not to burn them.
Remove the carrot and raisin mixture from the skillet and set aside. Reserve half for the final garnish.
4
Cook the Rice
In a large, heavy-bottomed pot suitable for making the pulao, bring the reserved 3.5 cups of lamb broth to a rolling boil.
Gently add the soaked and drained rice. Stir once to distribute evenly.
Cook uncovered on medium-high heat for 8-10 minutes, until the rice has absorbed most of the broth and small craters appear on the surface.
5
Assemble and Steam (Dum)
Reduce the heat to the absolute lowest setting.
Arrange the cooked lamb pieces evenly over the partially cooked rice.
Top with half of the prepared carrot and raisin mixture.
Cover the pot with a tight-fitting lid. For a better seal, wrap the lid in a clean kitchen towel to trap the steam.
Let the pulao steam (dum) on low heat for 15-20 minutes. This step is crucial for fluffy rice and melding flavors.
6
Garnish and Serve
Turn off the heat and let the pulao rest, covered, for 10 minutes.
Uncover the pot and gently fluff the rice from the sides using a fork or a rice paddle.
Carefully transfer the Kabuli Pulao to a large serving platter.
Garnish with the remaining carrot-raisin mixture and top with slivered almonds and pistachios.
Serve hot as a complete meal.
4
Serving size: 1 serving
263cal
12gprotein
38gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
