Description
A delicious, one-pot Kabul Rice recipe that’s quick and easy, perfect for a weeknight family dinner!
Ingredients
Scale
- 2 cups Basmati rice
- 1 pound lamb (or vegetables for a vegetarian option)
- 4 cups water or lamb broth
- 1 onion, finely sliced
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon cardamom pods
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 2 carrots, julienned
- 1/4 cup sliced almonds
- 1/4 cup raisins
- Salt and black pepper, to taste
Instructions
- Rinse the Basmati rice under cold water until it runs clear and soak for 30 minutes.
- Sauté the onions in vegetable oil over medium heat until golden brown, about 5-7 minutes.
- Add the cumin seeds, cardamom pods, and cinnamon, cooking until fragrant for about 1 minute. If using lamb, add now and cook until browned.
- Mix in the drained rice, water or broth, salt, and sugar, stir well, and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender, about 20 minutes.
- Prepare the carrots, almonds, and raisins in a separate pan, sautéing until the carrots are tender, about 5-7 minutes.
- Fluff the rice with a fork and top with the sautéed mixture of carrots, almonds, and raisins.
Notes
Serve alongside yogurt or a simple salad. Freezer-friendly for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg