The rice is the heart of kabuli pulao. It is usually a long-grained variety that cooks until each grain is perfectly separate — not sticky and clumped together. The rice is first parboiled, then steamed over the lamb broth so that every grain absorbs the savoury, spiced cooking liquid. The result is fluffy rice that smells wonderfully of cardamom, cumin and cinnamon.
On top of the rice cooks a layer of julienned carrots — cut into long, thin matchstick strips — that are gently fried in a little oil with sugar until they caramelise to a deep golden colour. Raisins are added alongside them, plumping up and becoming almost jam-like. The combination of savoury rice, sweet carrots and fruity raisins all together is what makes kabuli pulao unlike rice dishes from other countries.
Serving kabuli pulao is a generous act in Afghan culture. A big platter placed in the centre of a table or spread cloth is an invitation to everyone to eat together. Diners scoop portions with their right hand or use a spoon, and the dish is often accompanied by a simple salad of fresh tomatoes, cucumber and spring onion with a squeeze of lemon.