Afghani Kabuli Pulao Recipe
Aromatic, flavorful, and richly spiced, this Afghani Kabuli Pulao Recipe is Afghanistan’s national dish, made with tender lamb, fragrant basmati rice, sweet carrots, raisins, and crunchy almonds — the perfect one-pot meal for festive gatherings or comforting dinners.
Ingredients
For the Rice:
- 2 cups long-grain basmati rice
- 5 cups water
- 1½ tsp salt
- 1 tbsp oil
For the Meat:
- 1½ lbs 700g lamb or beef, bone-in, cut into chunks
- 1 large onion sliced
- 4 cloves garlic minced
- 1½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cardamom
- ½ tsp cinnamon
- ½ tsp black pepper
- Salt to taste
- 3 cups water or beef broth
- 3 tbsp oil or ghee
For the Carrot & Raisin Garnish:
- 2 medium carrots julienned
- ½ cup raisins
- ¼ cup slivered almonds
- 1 tbsp sugar
- 2 tbsp oil or ghee
- Optional:
- ¼ tsp saffron soaked in 2 tbsp warm water
- Extra nuts for garnish
Instructions
Step 1: Prepare the Rice
- Rinse basmati rice in cold water until it runs clear. Soak for 30 minutes.
- Boil 5 cups of water with salt and a little oil.
- Add the soaked rice and cook for 6–8 minutes until 70% cooked. Drain and set aside.
Step 2: Cook the Meat
- Heat oil in a heavy-bottomed pot or pressure cooker. Sauté onions until golden brown.
- Add garlic and meat; sear on high heat until browned.
- Mix in spices (cumin, coriander, cardamom, cinnamon, black pepper, and salt).
- Pour in 3 cups of water or broth. Cover and simmer for 1.5–2 hours (or pressure cook for 30 minutes) until meat is tender.
- Once done, strain the meat and reserve the broth for layering the rice.
Step 3: Prepare the Carrot & Raisin Garnish
- In a separate pan, heat oil/ghee. Add julienned carrots and sauté for 3–4 minutes.
- Sprinkle sugar and cook until lightly caramelized.
- Add raisins and slivered almonds. Cook for 2 more minutes. Set aside.
Step 4: Assemble the Kabuli Pulao
- In a large pot, layer half the parboiled rice, then spread the cooked meat.
- Add the remaining rice on top.
- Pour about ¾–1 cup of reserved broth over the rice. Add saffron water if using.
- Cover with a tight lid or foil and steam (dum) on low heat for 25–30 minutes.
Step 5: Final Garnish and Serve
- Gently fluff the rice.
- Top with the prepared carrot-raisin-almond mixture.
- Serve warm with yogurt or Afghan chutney.
Notes
- Meat Options: You can use lamb, beef, or even chicken. For vegetarians, replace meat with chickpeas and vegetable broth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to retain flavor.
- Make Ahead: The meat and garnish can be made a day in advance and stored separately.
- Optional Add-ins: Try adding pistachios or a dash of rose water for an aromatic twist.
- Rice Tip: Do not overcook rice initially—keep it al dente to avoid a mushy pulao after steaming.