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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.
For 4 servings
Prepare Rice and Vegetables
Cook the Lamb and Prepare Broth (Yakhni)
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.
This afghan recipe takes 120 minutes to prepare and yields 4 servings. At 1218.55 calories per serving with 42.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Sweet Topping
Cook the Rice
Assemble and Steam (Dum)
Garnish and Serve
Replace lamb with bone-in chicken pieces. Reduce the pressure cooking time to 15 minutes or simmer in a pot for 25-30 minutes until the chicken is cooked through.
Omit the lamb and use 2 cups of canned or boiled chickpeas. Use a rich vegetable broth instead of meat broth, and add 1 teaspoon of smoked paprika for a deeper flavor.
To avoid biting into whole spices, tie the cumin seeds, cardamom, cloves, and cinnamon stick in a small muslin cloth (potli) and add it to the broth. Remove the potli before adding the rice.
The lamb in this dish provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Basmati rice offers complex carbohydrates that provide sustained energy to fuel your body and brain throughout the day.
Carrots are a fantastic source of beta-carotene, which the body converts into Vitamin A, crucial for good vision, immune function, and skin health.
Spices like cinnamon, cloves, and cardamom are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall wellness.
A typical serving of Kabuli Pulao (around 550g) contains approximately 700-850 calories, depending on the amount of oil and the fat content of the lamb used.
Kabuli Pulao can be part of a balanced diet. It's a complete meal providing protein from lamb, carbohydrates from rice, and vitamins from carrots. However, it is calorie-dense, so portion control is recommended. You can reduce the oil for a lighter version.
Yes, you can substitute lamb with beef. Use stewing cuts of beef and increase the cooking time accordingly, typically 45-50 minutes in a pressure cooker, to ensure the meat is tender.
Aged, long-grain basmati rice is highly recommended. It has a wonderful aroma and the grains remain separate and fluffy after cooking, which is characteristic of a good pulao.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave until hot, or gently heat it in a covered pan on the stovetop over low heat.
