Classic! Kabuli Pulao (Afghan Festive Rice Dish) - Joy of Eating the World (2024)

Discover How to Make Kabuli Pulao (Afghan Festive Rice Dish)! Kabuli Pulao is considered Afghanistan’s national dish, a festive rice dish that is mostly served on special occasions.

Kabuli Pulao (Afghan Festive Rice Dish)

Bring a touch of ‘Afghanistan’ to your kitchen! In this post, I’ll show you how to make ‘Kabuli Pulao’ the easy way at home from scratch. Here you’ll find an easy-to-follow recipe with step-by-step pictures, helpful info plus top tips. I hope you will try the recipe and enjoy ‘Kabuli Pulao’ as much as I do!!

What is Kabuli Pulao?

Kabuli Pulao is considered Afghanistan’s national dish and it is a special occasion rice dish. It is also known as Kabuli Pulaw, Qabeli Palaw, or Kabeli Palaw. (Wikipedia).

Kabuli pulao is a sweet and savory rice dish that consists of steamed long-grained rice, caramelized carrots, raisins, and marinated meat with some gravy.

The fragrance comes from spices Like cinnamon, cardamom, and cloves and it is commonly garnished with almonds, cashews, or pistachios. Some may use saffron to make the dish more colorful.

About Kabuli Pulao Recipe

As with many local dishes, there are regional varieties that are often personalized according to personal preference or the availability of specific ingredients. It is not difficult to make, however, it does require several steps to cook, so it is a kind of time-consuming process.

If you have experience making Biryani before, then it will be easier for you to make this rice dish as it is also prepared in layers just like you make biryani, with rice, meat, and fried carrots and raisins. It is cooked on a very low flame in a tightly covered pot known as slow cooking or dum cooking.

Easy 5 Steps to Make Kabuli Pulao

Step 1-Prepare the Spice Mix

The Afghani spice mix is mostly made from black pepper, cinnamon, cloves, black cardamom, green cardamom, and cumin. You can use store-bought Garam masala instead of making a spice mix. (I used brown cardamom instead of black cardamom as it is not available.)

Step 2-Prepare the Meat Stock

Make the stock with a meat of your choice (Beef, lamb, Chicken). Meat is cooked with aromatic spices, onion, and garlic to cook until soft and tender while developing a rich broth.

Step 3-Prepare Carrots and Raisins

After cutting into thin stripes, carrots are sauteed until they get a deep orange color. Raisins are also sauteed until it is plumed.

Step 4- Prepare the rice

The rice is prepared using the draining method of cooking. Rice is washed and soaked before boiling it until fluffy and then drain the water.

Step 5-Assemble and Cook

It is layered with rice, cooked meat, and sauteed raisins/carrots. The broth is then poured over the rice mixture and cooked slowly until done.

NOTE: It is common to use caramelized sugar syrup in the Kabuli pulao recipe. However, in this recipe, I didn’t make it. Instead, I sauteed carrots with sugar.

Ingredients

Here are the ingredients you’ll need to make this recipe. For the quantities of each ingredient, check the printable recipe card at the bottom of the post.

• Meat
• Rice
• Carrot
• Raisins
• Onion
• Garlic
• Cooking Oil
• Afghani Spice Mix or Garam masala
• Sugar
• Salt
• Almond/Cashew/Pistachio

What Kind of Rice to Use?

Basmati rice is preferable. However, you can also use medium or long-grain white rice if that’s what you have on hand. If you use another kind of rice. thecooking time and taste will be different.

What Kind of Meat to Use?

Traditionally, Kabuli Pulao is made with lamb meat. Beef or chicken could be used as a substitute.

What is Dum Cooking or Slow Cooking?

In the dum cooking method, the food is cooked in a heavy-bottomed pot that is fully covered with a suitable lid on a slow flame for a long time. So that the food cooks in its juices, and its aroma can not escape which makes food more palatable.

How do you prevent burning the Rice?

1. Use a heavy-bottomed pan as it will distribute heat evenly and prevent hot spots, reducing the chances of burning.
2. Heat some butter in the pan before layering the dish as it prevents the rice from sticking to the bottom of the pan and burning.
3. Cook the dish over low heat for a sufficient time.
4. Adding enough broth to the dish will create steam and help to prevent burning. This will also help to maintain the texture of the rice and prevent them from becoming dry.

Serving Suggestions

Kabuli Pulao can be served as a main course, accompanied by side dishes such as salads and pickles. Place the meat in the middle of the rice on a platter and then raisins and carrots on the rice and sprinkle toasted almonds/cashews/pistachios on them.

Storing Suggestions

Store leftovers in an airtight container in the fridge for about 3 to 4 days. Reheat on the stovetop or in a microwave oven, adding a splash of water to help the rice heat through. You can freeze it by putting it in a zip lock bag, preferably in portions, for about 3 to 4 months.

More rice recipes to try

Looking for more ways to cook rice? Check out the recipes below.

Lamprais (Sri Lankan Special Rice Dish)

Sri Lankan Ghee Rice (Dunthel Bath)

Kaha Bath (Sri Lankan Yellow Rice)

Kabuli Pulao (Afgan Festive Rice Dish)
Step-by-Step Recipe

Prep Time 1 hr 20 mins
Cook Time 30 minutes
Servings 4 people

Ingredients

For Spice Mix
1 tsp cumin
1 tsp green cardamom
1 tsp brown cardamom (see the notes)
1 tsp black pepper
1 tsp cloves
1 tsp cinnamon

For Cooking Rice
300g basmati rice
Water, as needed
1 tsp oil
1/2 tsp salt

For Frying Carrots and raisins
3 carrots
50g raisins
11/2 cooking oil
1 tbsp sugar

For Making Meat Stock
2 tbsp cooking oil
500g chicken, cut into pieces
1 onion, sliced
4 cloves garlic, sliced
1 tsp whole spices (see the notes)
2 tsp spice mix or garam masala
1/2 tsp turmeric
1 tsp cumin powder (optional)
1/4 tsp ground pepper (optional)
1 tbsp tomato paste (optional)
1 /2 tsp salt

To Garnish
Almonds, Cashews, Pistachios, and/or Raisins

NOTES:
You can use Garam masala instead of this spice mix. Traditionally black cardamom is used. Use black cardamom instead of brown, if available. I used some whole spices (cinnamon, cardamom, clove, black pepper) to make the dish more aromatic, but using them is optional.

Instruction

Prepare the Pot for Dum Cooking

Use a thick-bottomed saucepan or pot, or else the rice will burn.

Use a lid that tightly fits the pot.

Cover the lid with a kitchen towel.

Prepare the Spice Mix

An equal amount of cinnamon, cloves, brown cardamom, green cardamom, cumin, black pepper.

Grind coarsely in a grinder. Store in an air-tight container. (You can use garam masala instead of this spice mix)

Fry the Raisins and Carrots

Wash the carrots well. I didn’t peel them but peel them if you like it that way.

Cut into long thin strips.

Wash and dry the raisins and set them aside.

Heat 1/2 tablespoon of oil in a pan. Add raisins to the frying pan and stir till the raisins become plump. Remove and set aside.

Heat 1 tablespoon of oil in the same pan. Add carrots and sprinkle the sugar and saute stirring until caramelized. Remove and set aside.

Prepare the Rice

I used Basmati rice.

Wash the rice 3 times. Soak for an hour and drain the water.

Heat a pot of water with salt and oil till boiling. Add the soaked rice to the boiling water. Let it boil for about 6 minutes until the rice is partially cooked.

Drain the water in a colander and set it aside.

Prepare the Stock

Peel the onion, and garlic and slice them.

Whole spices* (cloves, cardamom, cloves, black pepper, cinnamon), cumin powder, turmeric, pepper*, prepared spice mix, salt, and tomato paste* (* Optional)

Wash and pat dry the chicken with kitchen paper.

Heat the oil in a pan. Add chicken and saute until slightly brown. Remove from the pan and set aside.

Add the onion and garlic to the pan and saute until slightly brown.

Add all the spices, salt, and tomato paste. Saute for about 5 minutes.

Return the meat to the pot. Add warm water.

Cover the pot with a lid and cook on high for a few minutes until boiled and then on low until the meat is soft and tender for about 30 minutes.

Once cooked, separate the meat and the broth. Set them aside.

Assemble and Cook

Melt 2 tablespoons of butter in the prepared heavy-bottomed pot.

Layer the cooked rice, chicken pieces, and the carrot/raisins mixture, until everything is evenly layered inside the pot. Using a ladle, pour the broth over the rice mixture.

To finish, make holes in the rice with the back of a spoon.

Cover with the prepared lid and cook on low for about 20 to 30 minutes. Don’t leave your stove unattended while cooking. Adjust the time as needed to prevent the rice from burning.

Unmold

Remove the pot from the heat and allow to rest for 5 minutes. Place a plate upside down over the pan and invert it so the dish flips onto the plate.

Serve and Enjoy!

Garnish with pistachios, almonds, cashews, and/or raisins, and serve hot.

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