Author: Editorial Team
Publication Date: June, 2026
Qabuli Pulao with lamb shanks is a traditional Afghan dish that is fragrant, flavourful, and perfect for special occasions. This recipe features tender lamb shanks, aromatic spices, and a delicious blend of rice, carrots, and raisins. Bringing the authentic taste of an Afghan Qabuli Pulao recipe into your home kitchen is a rewarding experience that will delight your family and guests.
Ingredients for the Perfect Lamb Shank Pulao Recipe
For the Lamb Shanks
- 4 lamb shanks
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tomatoes, chopped
- Spices: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon ground black pepper, 1 teaspoon ground turmeric, and 1 teaspoon salt
- 4 cups water
For the Rice and Toppings
- 3 cups basmati rice, rinsed and soaked for 30 minutes
- 2 large carrots, julienned
- 1 cup raisins and 1/2 cup each of slivered almonds and pistachios
- Spices: 1 teaspoon each of ground cumin, ground cardamom, ground black pepper, ground cinnamon, and salt
- 4 tablespoons vegetable oil and optional 1/4 cup sugar for a caramel touch
- 4 cups water
Step-by-Step Instructions
1. Prepare the Lamb Shanks
In a large pot, heat some oil over medium-high heat. Add the lamb shanks and sear until browned on all sides, then remove and set aside. Sauté the chopped onions in the same pot until golden brown, then add the garlic and ginger, cooking for 2 minutes. Incorporate the chopped tomatoes and cook until softened. Stir in the cumin, coriander, cinnamon, black pepper, turmeric, and salt, cooking for 2 minutes until fragrant. Return the lamb shanks to the pot, add 4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours until the meat is tender and falls off the bone.
2. Prepare the Rice and Toppings
Bring 4 cups of water to a boil and add the soaked rice, cumin, cardamom, black pepper, cinnamon, and salt. Cook until the rice is al dente, then drain. In a separate pan, sauté the julienned carrots until soft, then remove. In the same pan, sauté the raisins until they puff up, then toast the almonds and pistachios until golden. Optionally, melt the sugar into a caramel sauce with water.
3. Assemble and Bake
Preheat your oven to 180°C. In a large, oven-safe dish, layer half of the rice, add the lamb shanks with some braising liquid, and top with the remaining rice. Evenly, distribute the carrots, raisins, almonds, and pistachios over the rice and drizzle with the optional caramel sauce using a sauce pan. Cover the dish with aluminum foil and bake for 30 minutes.
Serving Your Afghan Rice with Lamb
Once out of the oven, let the dish rest for a few minutes. Gently fluff the rice with a fork and serve the lamb shanks on top, garnished with the carrot and nut mixture.
When presenting this beautiful meal, consider using high-quality cookware from the OzGalore kitchenware collection to ensure even cooking, and serve your guests using our eco-friendly serving platters. For keeping your sides warm, explore our range of food warmers, and ensure your prep work is seamless with our durable frypans & saucepans. Enjoy the classic flavours of this Kabuli Pulao lamb recipe!
