# Authentic Afghan Kabuli Pulao

This recipe shows how to make an authentic Afghan Kabuli Pulao with lamb shoulder, basmati rice, carrots, and raisins, resulting in a flavorful and aromatic dish.

- Total time: 105 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 4 lbs lamb shoulder or shanks
- 1 large onion, quartered
- 2 bay leaves
- 1 cinnamon stick
- 2 tsp cumin seed
- 8 cardamom pods
- 2 tsp black peppercorns
- 8 cups water
- 2 tbsp salt
- 3 cups aged basmati
- 2 tbsp ghee
- 2 cups shredded carrots
- 1 tbsp sugar
- 0.5 cup raisins
- 2 tbsp ghee
- 0.5 rice
- 0.5 tsp cardamom
- 0.25 tsp cumin
- 0.25 tsp nutmeg
- 0.25 tsp clove
- 1 tsp burnt sugar (browning)
- Lamb
- carrots
- raisins
- lamb

## Instructions

1. Drop the lamb shoulder into boiling water.
2. Remove all foam and impurities from the boiling water.
3. Transfer the clean meat to a clean pressure cooker or pot.
4. Add one whole onion, bay leaves, cumin seed, cardamom, and black peppercorns to the pot.
5. Add fresh water to the pot.
6. Add a healthy amount of salt.
7. Pressure cook on high for about 15 minutes if the meat is thin, or in a pot, bring to a boil, drop to a simmer, cover, and cook low and slow for 1 to 2 hours.
8. Soak aged basmati rice in cold water for about 30 minutes while the meat cooks.
9. Add ghee to a pan and a whole lot of shredded carrots.
10. Let the carrots caramelize with sugar for a couple of minutes.
11. Add lots of raisins to the caramelized carrots.
12. Remove the meat from the broth and strain the broth into a new pot after the pressure cooker naturally depressurizes.
13. Once the broth boils, cook the soaked rice in it for 6-7 minutes, until almost cooked through but still firm.
14. On a low heat, start layering the dish with some ghee.
15. Add half of the rice as the first layer.
16. Sprinkle cardamom, ground clove, and cumin over the rice.
17. Drizzle in a little bit of burnt sugar.
18. Make a layer out of the roasted lamb.
19. Repeat the exact layering process one more time.
20. For the final layer, add some carrots and raisins.
21. Add a quick ladle of the leftover stock.
22. Properly seal and cook on a super low heat for 30 minutes.
23. Flip the Pulao onto a tray in one clean motion.
24. Top with some extra saved meat, carrots, and raisins.

## Equipment

- pressure cooker
- pot
- pan
- tray

## Tips

- Use lamb shoulder with lots of fat and bone for flavor.
- Soak aged basmati rice in cold water for 30 minutes.
- Caramelize shredded carrots with sugar for a couple of minutes until beautiful.
- Add raisins to the carrots for authentic flavor, even if not a fan.
- Properly seal the pot for the final cooking stage to let the flavors meld.
- Flip the finished Pulao in one clean motion onto a serving tray.

## Source

- Original video: https://www.instagram.com/p/DVwIvLVDlW3/
- Recipe page: https://www.cliprecipe.com/recipe/4bb4b7c3-8263-4ca4-b283-bb57dd7abeb5
- Extracted: 2026-03-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt