I love this recipe because it feels special enough for gatherings but still uses simple ingredients. The lamb cooks until tender, the rice absorbs a rich spiced broth, and the carrots, raisins, and almonds add beautiful texture and flavor.
I also like how balanced this dish is. The spices are warm without being overwhelming, and the sweet toppings make every bite taste layered and memorable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups basmati rice, soaked and rinsed, or Sella basmati 2 teaspoons cumin seeds, or half shajeera if available 5 green cardamom pods 1 black cardamom pod 4 cloves 1 cinnamon stick, 2 inches ⅓ cup cooking oil, such as avocado oil or sesame oil, plus extra as needed 1½ to 2 lbs lamb shank with bone, cut into large pieces or left whole 1 large yellow or Vidalia onion, quartered and sliced 4 cloves garlic, grated 1½ teaspoons salt, adjusted to taste 1 teaspoon black pepper 4 cups water, or more as needed ½ cup raw almonds, soaked and peeled 2 cups shredded carrots 1 cup raisins, soaked for 30 minutes 2 tablespoons sugar 1 teaspoon sugar, for sautéing carrots and raisins ½ teaspoon ground cardamom, for sautéing carrots and raisins Ghee, for added richness
Directions
I start by washing the rice until the water runs clear, then I soak it for about 30 minutes. After soaking, I drain it and set it aside.
I grind the cumin seeds, cardamom pods, cloves, and cinnamon into a fine spice powder.
In a large heavy-bottomed pot, I heat oil over medium-high heat. I add the sliced onions with a pinch of salt and sauté them until they turn light golden and crisp, about 15 minutes. I remove them to a plate.
I place the lamb in the pot and sear it on both sides for about 5 minutes. Then I add the onions back in, stir in the grated garlic, and cook until fragrant.
I add 2 teaspoons of the ground spices, salt, black pepper, and water. I bring everything to a boil, then lower the heat and simmer until the lamb is fork-tender, about 1 to 1½ hours.
While the meat cooks, I prepare the toppings. I toast the almonds in a little oil until lightly golden, then set them aside. I cook the soaked raisins until plump, then transfer them to the same plate. I sauté the shredded carrots until tender-crisp.
For the caramel sauce, I heat the sugar in the skillet until it caramelizes, then add ¼ cup water and let it melt into a deep caramel liquid.
When the lamb is done, I remove the meat and measure the stock. I return 3 cups of stock to the pot and adjust the salt so the broth tastes slightly salty.
I add the drained rice to the stock and bring it to a boil. Then I reduce the heat, place the lamb on top, sprinkle over the remaining spices, cover, and simmer until the liquid is absorbed, about 10 minutes.
I drizzle the caramel sauce over the rice, add most of the carrots and raisins, then cover and cook for another 5 to 10 minutes until the rice is fluffy and fully cooked.
I let the pulao rest for a few minutes before fluffing it. I finish it with the remaining carrots, raisins, and roasted almonds.
I sometimes make this with boneless lamb when I want an easier serving option. I can also use beef or chicken, though the cooking time changes depending on the meat.
For a richer version, I add a little ghee before serving. For extra sweetness, I increase the raisins slightly. For more crunch, I add pistachios along with the almonds.
storage/reheating
I store leftover Kabuli Pulao in an airtight container in the refrigerator for up to 3 days.
To reheat it, I sprinkle a little water over the rice, cover it, and warm it gently on the stovetop or in the microwave until heated through. I avoid overheating it so the rice stays tender instead of dry.
FAQs
Can I make Kabuli Pulao with chicken?
Yes, I can make it with chicken. I reduce the cooking time because chicken becomes tender faster than lamb.
Can I use boneless lamb?
Yes, I can use boneless lamb. I usually use about 1 lb if replacing bone-in lamb.
Do I have to soak the rice?
I like soaking the rice because it helps the grains cook evenly and stay fluffy.
Can I make this recipe ahead of time?
Yes, I can make it ahead and reheat it gently. I prefer adding the final garnish after reheating so the toppings stay fresh.
Why is caramel sauce used in Kabuli Pulao?
I use caramel sauce to give the rice a deeper color and a subtle sweetness that balances the savory lamb and warm spices.
Conclusion
Kabuli Pulao is one of those dishes I like making when I want something generous, aromatic, and full of texture. The tender lamb, fluffy rice, sweet carrots, plump raisins, and toasted almonds make it a beautiful meal for family dinners or special occasions.
1 1/2 to 2 lbs lamb shank with bone, cut into large pieces
1 large yellow onion, sliced
4 cloves garlic, grated
1 1/2 teaspoons salt, or to taste
1 teaspoon black pepper
4 cups water, plus more if needed
1/2 cup raw almonds, soaked and peeled
2 cups shredded carrots
1 cup raisins, soaked for 30 minutes
2 tablespoons sugar
1 teaspoon sugar (for carrots and raisins)
1/2 teaspoon ground cardamom
Ghee, optional for serving
Instructions
Wash the basmati rice until the water runs clear. Soak the rice for 30 minutes, then drain and set aside.
Grind the cumin seeds, green cardamom, black cardamom, cloves, and cinnamon into a fine spice powder.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onions with a pinch of salt and sauté until golden and crisp, about 15 minutes. Remove the onions and set aside.
Add the lamb to the pot and sear on both sides for about 5 minutes.
Return the onions to the pot and stir in the grated garlic. Cook until fragrant.
Add 2 teaspoons of the ground spice mixture, salt, black pepper, and water. Bring to a boil, then reduce heat and simmer until the lamb is fork-tender, about 1 to 1 1/2 hours.
While the lamb cooks, prepare the toppings. Toast the almonds in a little oil until lightly golden. Set aside.
Cook the soaked raisins until plump and transfer them to a plate.
Sauté the shredded carrots until tender-crisp.
For the caramel sauce, heat 2 tablespoons sugar in a skillet until caramelized. Carefully add 1/4 cup water and stir until dissolved into a caramel liquid.
Remove the cooked lamb from the pot and measure the stock. Return 3 cups of stock to the pot and adjust salt so the broth tastes slightly salty.
Add the drained rice to the stock and bring to a boil.
Reduce the heat, place the lamb on top of the rice, sprinkle the remaining spice mixture over the rice, cover, and simmer until the liquid is mostly absorbed, about 10 minutes.
Drizzle the caramel sauce over the rice and add most of the carrots and raisins.
Cover and cook for another 5 to 10 minutes until the rice is fluffy and fully cooked.
Let the Kabuli Pulao rest for a few minutes before fluffing with a fork.
Garnish with the remaining carrots, raisins, toasted almonds, and optional ghee before serving.
Notes
Soaking the rice helps the grains cook evenly and stay fluffy.
Boneless lamb, beef, or chicken can be substituted, but cooking times may vary.
Add pistachios along with almonds for extra crunch and flavor.
Ghee adds extra richness and authentic flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
