Kabuli Pulao (Slow-Cooked Afghan Lamb & Rice)
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Hungry Paprikas · by Amina Al-Saigh

Kabuli Pulao (Slow-Cooked Afghan Lamb & Rice)

NUTRITION · PER SERVING130M COOK
CAL 35%·PRO 59%
CARBS 69G39% OF CAL
4G FIBER3G ADDED3G INTRINSIC59G OTHER6G TOTAL SUGAR
FAT 28G36% OF CAL
7G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Afghan national dish of tender lamb, fluffy rice, and a sweet topping of almonds and raisins with warm spices. A showstopping rice dish.

maingrain bowlbeefgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon black caraway seeds (shahi jeera)
  • 6 green cardamom pods
  • 1 black cardamom pod (optional)
  • 2 cinnamon sticks
  • 6 garlic cloves
  • 1/8th teaspoon ground nutmeg
  • 1/4 cup salted butter
  • 1/2 cup almonds (slivered or sliced)
  • 2 cups carrot (cut into matchsticks)
  • 3/4 cup raisins (black, soaked in hot water for 5 minutes and then drained)
  • 2 tablespoons granulated sugar
  • 1/4 cup neutral oil (plus 2 tablespoons)
  • 2 yellow onions (medium to large, thinly sliced)
  • 2 lbs bone-in lamb shoulder (or leg, see notes)
  • 4 garlic cloves (minced)
  • 3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 6 cups water
  • 3 cups basmati rice (Sella, washed and soaked for 30 minutes, see note)
PREP
10M
SODIUM
1040MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.