Kabuli Pulao, Afghanistan's national dish, is basmati rice cooked in a rich, spiced lamb broth and topped with caramelized carrots, plump raisins, and toasted almonds. This iconic Afghan rice dish strikes a perfect balance between savoury and subtly sweet, making it the centrepiece of celebrations and family gatherings across Central Asia. Also spelt Qabili Palau or Kabuli Palaw, it comes together in under two hours.
My first taste of this dish was at an Afghan restaurant shortly after I moved to Abu Dhabi, and it has stayed with me long after. I first shared it as part of my Globe Cooking Mad series, where I cook one dish from every country, and it has since become a firm family favourite. I have tried it with both sella basmati and regular basmati rice - notes on both are in the recipe.
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🍽 Afghan Cuisine
Afghan cuisine draws significant influences from Persian, Indian, and Mediterranean cultures, which is reflected in the bold spices and slow-cooking techniques that define dishes like Kabuli Pulao. Have you ever wondered why it is called both Kabuli and Qabili? Humaira Ghilzai shares the reason in her article!
📋 Ingredients
- Basmati rice: Long-grain basmati works best here. If you can find sella basmati, it gives the rice a firmer, more separate texture traditional to this dish.
- Lamb or mutton with bone: Bone-in pieces give the broth its depth and richness. You can substitute chicken if needed.
- Char masala: The signature Afghan spice blend made of cumin, cardamom, cinnamon, and cloves. This is what gives Kabuli Pulao its distinct flavour, setting it apart from other rice dishes. You can use the whole spices individually as I do in this recipe, or grind them together into a powder.
- Carrots: Cut into thin batons or julienned. They caramelize beautifully and are one of the defining toppings of this dish.
- Onions: Red onions, finely diced, form the base of the lamb broth.
- Raisins: Black raisins are traditional. Golden raisins work too and are milder in flavour.
- Almonds: Blanched, peeled and sliced. Store-bought sliced almonds are perfectly fine.
- Sugar: Just a pinch to help caramelize the carrots and raisins.
- Neutral cooking oil: sunflower or any light cooking oil.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🔪Step-by-Step Instructions
Kabuli Pulao comes together in three stages: the lamb broth, the toppings, and the rice; all built around one pot to keep washing up minimal. The rice is first parboiled, then finished in the spiced meat broth so every grain absorbs that deep, layered flavour. Topped with caramelized carrots, plump raisins, and toasted almonds, the final dish is as stunning to look at as it is to eat.
I cook this in just two pots - a pressure cooker for the lamb and a deep pot for the rice.
In the pressure cooker:
- Heat the oil and fry the sliced almonds until golden. Remove and set aside.
- In the same oil, fry the carrot batons until caramelized, then add the raisins until plump. Remove and set aside.
- Brown the onions, add the lamb pieces and spices, and cook until the meat is seared.
- Add water and pressure cook until the lamb is tender and falling off the bone.
- Remove the meat and reserve the spiced broth - this is the soul of your Kabuli Pulao.
In the rice pot:
- Parboil the basmati rice in salted water with whole spices until just al dente. Drain and return to the pot.
- Pour the reserved lamb broth over the rice and fold gently to coat every grain.
- Nestle the cooked meat into the rice, top with the caramelized carrots and raisins, cover with foil and the lid, and cook on the lowest heat for 20-25 minutes.
- Serve warm, garnished with the fried almonds, alongside yoghurt and a fresh salad.
What to serve with Kabuli Pulao?
I have to warn you that you will end up having a delightful afternoon siesta after eating this. We did. Thank God it was a weekend! But here are some of my favourite suggestions:
- Serve my Afghan sambosa, a crispy pastry parcel filled with spiced meat and peas.
- Serve a bowl of cool, garlicky yoghurt sauce along with a crisp salad of tomatoes, cucumbers, onions, and fresh coriander
- End the meal with a delicious Dried Fig and Rice Pudding or Sheer Khurma.
💭 Kabuli Pulao Questions, Answered
Which is better for this recipe? Sella basmati or regular basmati?
Sella gives firmer, more separate grains and is the traditional choice. Regular basmati works equally well and is what I use here. If using sella, soak in lukewarm water for 30 to 50 minutes before cooking.
Can I use chicken instead of lamb?
Yes - use bone-in chicken pieces and reduce pressure cooking time to 10-12 minutes.
How do I store leftovers?
Store the rice and toppings separately in the fridge for up to 3 days - this prevents the carrots and raisins from making the rice soggy. Reheat on low with a splash of water.
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🥘Related Recipes
Looking for other recipes using mutton or lamb pieces? Try these:
📖 Recipe Card
Kabuli Pulao | Qabili Palau
Equipment
- 1 Pressure cooker
- 1 thick and flat-bottomed pot with a lid
Ingredients
For Almonds, Carrots and Raisins Toppings
- 3 to 4 tablespoon cooking oil
- ¼ cup almonds, blanched, peeled and sliced
- 2 large carrot, chopped into thin batons
- ⅓ cup black raisins
- 1 tablespoon sugar
For Broth
- 1 tablespoon cooking oil, if required
- 2 black cardamom
- 1 teaspoon cloves
- 1 inch cinnamon stick
- 2 medium-sized red onions, diced finely
- 500 grams mutton or lamb, with bone
- 1 teaspoon cumin powder
- ¾ teaspoon cardamom powder
- 1 teaspoon black pepper powder
- 1 cup water
- salt to taste
To Par-boil the Rice
- 1¼ cup basmati rice, rinsed and soaked for 10 mins
- 5 cups water
- 1 green cardamom
- 2 cloves
- 1 inch cinnamon stick
- salt to taste
Instructions
Prepare the Almonds, Carrots and Raisins
- Heat oil in a pressure cooker or pot in which you would want to cook the meat.3 to 4 tablespoon cooking oil
- Fry the sliced almonds until golden brown and remove using a slotted spoon and keep them aside.¼ cup almonds blanched, peeled and sliced
- Add the carrot batons and sauté until wilted and darkens in colour. Stir in the raisins and saute until they are all plumped up. You may sprinkle sugar to caramelize them. Remove the carrot and raisins with the slotted spoon and keep them aside2 large carrot chopped into thin batons⅓ cup black raisins1 tablespoon sugar
Prepare the Meat Broth
- Heat more oil; sauté whole spices and onions until almost browned.1 tablespoon cooking oil if required2 black cardamom1 teaspoon cloves2 medium-sized red onions diced finely1 inch cinnamon stick
- Add the meat pieces and sear them until browned.500 grams mutton or lamb with bone
- Add the spices and salt and cook until all the moisture is released and almost dried.1 teaspoon cumin powder¾ teaspoon cardamom powder1 teaspoon black pepper powdersalt to taste
- Add a cup of water and pressure cook for 15 to 20 mins on low to medium flame or until the meat is cooked through.1 cup water
- Use a slotted spoon and remove the cooked meat pieces and keep them aside.
- Keep the broth with all the onions aside for later use.
Prepare the Afghani Rice
- Take the deep pot in which you plan to assemble the rice and add a lot of water, whole spices and salt.5 cups water1 green cardamom2 cloves1 inch cinnamon sticksalt to taste
- Keep the flame on high and bring the water to a full boil.
- Add the drained rice carefully and continue on a high flame to bring back the water to a full boil.1¼ cup basmati rice rinsed and soaked for 10 mins
- Stir and boil until the rice is half cooked or doubled in size. (approx 2 to 3 mins)
- Drain the rice into a colander and put the parboiled rice back into the pot.
- Reduce the flame to the lowest and slide a flat pan (heat diffuser) under the pot.
- Carefully fold in the meat broth using a rubber spatula so that all of the rice is coated.
- Place the meat pieces on one side and add the carrot raisins on another side.
- Cover the pot with foil or a clean cloth and then cover with the pot lid. Cook for 20 to 25 minutes.
Serve
- Open the pot and remove the meat pieces and the carrot raisins mix and keep them aside separately.
- Add the rice to a serving plate and top with the meat and more rice.
- Garnish with the prepared carrots and raisins and fried almonds.
- Serve this delicious Afghani Pulao with yoghurt and salad.
Greta Stevens says
Delicious!!!!!