This Eid, skip the usual food and enjoy something new . it can be homemade plateful of Afghan magic!
Our sizzling Lamb Pulao isn’t just food — it’s a festival on a plate. Packed with tender lamb, aromatic rice, and a sweet surprise of dry fruits, this dish is made to impress and bless.
Afghan Lamb Pulao – Eid’s Crown Jewel of Comfort and Celebration
Celebrate the spirit of Eid with a dish that’s rich, soulful, and bursting with tradition. Imagine slow-cooked lamb melting into fragrant basmati rice, kissed by golden carrots, toasted nuts, and plump raisins. Every bite is a hug from Kabul — warm, sweet, and spiced just right.
What You’ll Need:
- 2 cups Basmati rice
- 1 lb (450g) lamb, cut into small pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2-inch piece ginger, minced
- 2 carrots, julienned
- 1 cup mixed dry fruits (raisins, apricots, dates)
- ½ cup slivered almonds or pistachios
- ½ cup oil or ghee
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cardamom
- ½ tsp ground turmeric
- Salt to taste
- 4 cups chicken or beef broth
- ¼ cup fresh cilantro or parsley for garnish
Eid Bonus:
Whether you’re hosting a grand Dawat or keeping it intimate with family, this Lamb Pulao is the ultimate Eid centerpiece — fragrant, festive, and full of love. Serve it hot and let the celebrations begin, bite by glorious bite!
Ready, Set, Feast!
Soak in the joy, share the love, and let your table shine with this unforgettable Afghan Lamb Pulao. Because Eid isn’t complete without a dish that speaks to the heart — and this one absolutely sings!
