← Back to recipes

kabuli-pulao

Kabuli Pulao is considered to be the national dish of Afghanistan. I've been wanting to try it for so long, so I finally decided enough is enough and I made it. And it was AMAZING. I'm sad it took me so long to finally try it, I feel like I have to catch up on all those years that I've missed it. It's meat and rice, probably the most classic pairing of all time (and my favorite). I kind of did my own version that sounded good in my head–usually this dish is made with smaller bits of meat but I chose my favorite braising meat: the lamb shank. Slow cooked lamb. Save that golden stock and cook your rice in there. Some sautéed carrots and raisins for extra texture and sweetness. A coriander chutney to brighten everything up and bring it all together. This is a perfect bite. For the char masala, feel free to either buy it pre made, or just combine the ground versions of each spice. I made it from scratch with the whole spices that I toasted first then ground for the best result, but of course we don't all have the time for that.

Ingredients