Entree: Pakistan – Khyber Pakhtunkhwa – کابلی پلو ➤ Kābulī Pulao (A fragrant pilaf of long-grain rice layered with spiced tender lamb, sweet carrots, and raisins)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 2 cups (360 g) long-grain basmati rice, rinsed until water runs clear
- 1 lb (454 g) lamb shoulder or leg, cut into 1 in (2.5 cm) cubes
- 4 cups (960 ml) water or lamb stock, divided
- 1 large onion, thinly sliced, about 200 g
- 3 tbsp (45 ml) vegetable oil or ghee
- 3 medium carrots, peeled and julienned or cut into matchsticks, about 300 g
- 1/2 cup (80 g) raisins
- 1 tsp (5 g) ground cumin
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 2 in / 5 cm)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 g) tomato paste (optional, for color)
- 2 tbsp (30 ml) water (to dissolve tomato paste if using)
- 2 tbsp (30 ml) plain yogurt (optional, for tenderizing lamb)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the basmati rice and soak in cold water 20–30 minutes, then drain.
2. Season the lamb cubes with 1/2 tsp salt and 1/4 tsp black pepper; if using yogurt, toss lamb with yogurt and let sit 15–30 minutes while prepping.
3. Heat 2 tbsp oil or ghee in a heavy pot over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes. Remove lamb and set aside.
4. In the same pot add remaining 1 tbsp oil. Sauté sliced onion over medium heat until deep golden brown and caramelized, about 12–15 minutes. Remove half the onions for garnish.
5. Add crushed cardamom pods, cloves, cinnamon stick and ground cumin to the pot and toast briefly 30–60 seconds until aromatic. Stir in tomato paste dissolved in 2 tbsp water if using.
6. Return browned lamb to the pot, add 2 cups (480 ml) water or stock, cover and simmer gently 30–40 minutes until lamb is tender and liquid is reduced but not dry. Adjust seasoning.
7. Meanwhile, in a skillet, heat 1 tbsp oil and sauté the julienned carrots with a pinch of salt and 1/4 tsp sugar (optional) until carrots are softened and lightly caramelized, about 8–10 minutes. Stir in raisins for 2 minutes to plump, then remove from heat.
8. Bring 2 cups (480 ml) water or stock to a boil in a separate saucepan. Add drained rice, 1/2 tsp salt, and a drizzle of oil; par-cook the rice 5–6 minutes until grains are tender but still slightly firm in the center. Drain thoroughly.
9. Layering: reduce the lamb pot to low heat. Spread half the par-cooked rice over the lamb, then scatter half the caramelized carrots and half the reserved fried onions. Repeat with remaining rice and a final layer of carrots and onions.
10. Cover the pot tightly (seal with a clean cloth under the lid if available) and steam on the lowest heat for 15–20 minutes to finish cooking and marry flavors.
11. Gently fluff the rice to combine layers, garnish with chopped cilantro/parsley and the reserved fried onions, and serve hot.