Go Back
–+ servings
Afghan Rice

Delicious Afghan Rice: A Flavorful Journey to Comfort Food

Experience the vibrant flavors of Afghan Rice in this delightful Kabuli Pulao recipe that combines aromatic spices and tender lamb.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Afghan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Basmati Rice soak for 30 minutes
  • 4 cups Water or Broth broth for deeper flavor
For the Aromatics
  • ½ teaspoon Cumin Seeds substitute with black caraway seeds if needed
  • 2 pieces Green Cardamom Pods essential for flavor
  • 2 pieces Black Cardamom Pods essential for flavor
  • 4 pieces Cloves provides aromatic depth
  • 1 stick Cinnamon Stick adds sweetness and warmth
  • 1 pieces Onion (Yellow or Vidalia) finely chopped
  • 3 cloves Garlic minced
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
For the Protein
  • 1.5 pounds Lamb Shank or Boneless Lamb can be replaced with tofu for a vegan option
For the Toppings
  • 1 cup Shredded Carrots adds sweetness and color
  • ½ cup Raw Almonds soak and peel before roasting
  • 1 cup Raisins soak for best texture
  • 2 tablespoons Sugar for caramelizing
Optional Ingredients
  • 2 tablespoons Cooking Oil avocado or sesame oil for sautéing
  • 2 tablespoons Ghee for added richness
  • 2 tablespoons Additional Sugar for extra sweetness while sautéing
  • Ground Cardamom for extra aromatic flavor

Equipment

  • Heavy-bottomed pot
  • Baking Sheet
  • Small saucepan
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Prep the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain and set aside.
  2. Sauté the Onions: Heat 2 tablespoons of cooking oil in a pot. Add chopped onion and sauté until golden brown (8-10 minutes). Remove onions and set aside.
  3. Sear the Lamb: In the same pot, increase heat and add 1.5 pounds of lamb. Sear for 5-7 minutes until browned. Add sautéed onions and 3 minced garlic cloves; stir for 2 minutes.
  4. Simmer the Meat: Add ½ teaspoon cumin seeds, 2 green cardamom pods, 2 black cardamom pods, 4 cloves, and 1 cinnamon stick. Pour in 4 cups of water or broth and 1 teaspoon of salt. Simmer for 1 to 1½ hours until fork-tender.
  5. Prepare the Toppings: Preheat oven to 350°F (175°C). Arrange ½ cup soaked almonds and 1 cup shredded carrots on a baking sheet and roast for 10-15 minutes.
  6. Make Caramel Sauce: In a small saucepan, combine 2 tablespoons of sugar with a splash of water. Boil until caramel color (3-5 minutes).
  7. Assemble the Pulao: Once lamb is tender, add drained rice to the pot. Stir gently, cover, and cook on low for 15-20 minutes.
  8. Add Caramel and Toppings: Drizzle caramel over the rice, fluff with a fork, and layer sautéed carrots and roasted almonds on top. Steam for 5 minutes.
  9. Serve the Dish: Transfer Kabuli Pulao to a serving platter, fluffing the rice. Garnish and serve warm with yogurt sauce or salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 3mg

Notes

Properly measure rice for a fluffy texture. Adjust sweetness to taste and feel free to experiment with toppings.

Tried this recipe?

Let us know how it was!