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Overhead bowl of rice with meat, carrots, raisins and pistachios beside flatbread and herbs.

Afghanistan Cooking Recipes: Kabuli Pulao, Bolani and Mantu, With the Timings the Sources Actually Give

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Ingredients
  

  • 2 cups basmati rice (soaked and rinsed, or Sella basmati)
  • 1 ½ to 2 lbs lamb shank with bone, cut into large pieces (use 1 lb if using boneless meat)
  • 1 large onion (yellow or Vidalia, quartered and sliced, 350g)
  • 4 cloves garlic (grated)
  • ⅓ cup cooking oil (avocado or sesame oil, plus extra)
  • 2 teaspoons cumin seeds (use half shajeera, black caraway seeds, if available)
  • 5 green cardamom pods
  • 1 black cardamom pod
  • 4 cloves
  • 2 inch cinnamon stick
  • 1 ½ teaspoons salt (adjust to taste)
  • 1 teaspoon black pepper
  • 4 cups water (you will need 3½ cups broth or stock)
  • 2 cups shredded carrots (250g)
  • 1 cup raisins (soaked 30 minutes, 160g)
  • ½ cup raw almonds (soak and peel)
  • 2 tablespoons sugar, plus 1 teaspoon sugar for sautéing carrots and raisins
  • ½ teaspoon ground cardamom (for sautéing carrots and raisins)
  • Ghee (for added richness)

Instructions
 

  • Wash the rice until the water runs clear, then soak about 30 minutes. Drain and set aside. Grind the whole spices to a fine powder.
  • Heat the oil in a heavy casserole over medium-high. Sauté the sliced onions with a pinch of salt about 15 minutes, until light golden brown and crispy.
  • Place the lamb in the center, raise the heat to high, and sear both sides about 5 minutes. Add garlic, ground spices, salt, pepper and water; cover and cook until the meat is tender.
  • In a skillet, roast the almonds until light tan and aromatic. Sauté the soaked raisins with 1 teaspoon sugar and the ground cardamom. Caramelize the 2 tablespoons sugar until brown, add ¼ cup water, and melt into a caramel liquid.
  • Lift the meat out. Return 3 cups of stock to the pot, adjust salt. Parboil the rinsed rice, then drain.
  • Layer the rice over the meat and stock, spoon the caramel and carrots on top, cover, and steam on low until the rice is tender. Rest a few minutes, fluff with a fork, and garnish with carrots, raisins and almonds.