1 hr 50 minRice & biryaniTimes are estimates, including soaking or resting where shown.
Kabuli Pulao
Tender lamb, sweet carrots and raisins over fragrant rice.
Prep20 min
Cook2 hr 20 min
Soak / rest20 min
Total3 hr
Let’s get cooking.
- 01
Brown lamb and sliced onion in 2 tablespoons oil. Add cumin, cardamom, cinnamon, salt and water. Cover and simmer 90–110 minutes until tender.
- 02
Soak rinsed rice 20 minutes. Cut carrots into matchsticks. Fry carrots in remaining oil for 5 minutes; add raisins and sugar for 1 minute, then set aside.
- 03
Lift out the lamb. Strain and measure 650 ml stock, topping up with water if needed. Return lamb, stock and drained rice to the pot and bring to a boil.
- 04
Cover and cook gently for 18 minutes. Spread carrots and raisins over the rice, cover and rest off the heat for 10 minutes.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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