Qabuli Pollow Recipe
Recipe information
Make Qabuli Pollow in just 2h 30m. Fragrant rice dish topped with tender lamb, carrots, and raisins, seasoned with Afghan spices.
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Ingredients
Ingredients
Directions
1. Prepare the Lamb
In a large pot, heat half of the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until translucent. Add the lamb chunks and brown on all sides.
2. Add Spices
Stir in the minced garlic, cumin seeds, coriander seeds, cardamom pods, cinnamon stick, salt, and black pepper. Cook for another 2-3 minutes until fragrant.
3. Cook the Lamb
Add 4 cups of water or broth to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours or until the lamb is tender.
4. Prepare the Rice
While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
5. Cook the Rice
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until the rice is halfway done. Drain and set aside.
6. Add Carrots and Raisins
In the same pot used for the lamb, add the julienned carrots and raisins. Stir well and cook for 5 minutes.
7. Layer the Dish
Layer the partially cooked rice over the lamb and carrot mixture. Cover tightly and cook on low heat for 30 minutes, allowing the flavors to meld.
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