Kabuli Pulao, also known as Qabuli Palaw, is Afghanistan’s national dish, beloved for its fragrant spices, tender meat, and perfectly cooked rice topped with sweet carrots and raisins. This dish balances both savory and sweet flavors, making it a standout on festive tables and family dinners.

Personally, I don’t like lamb or lamb dishes, but Kabuli Pualo is an exception I’ll always make. The lamb is tender, yet not falling apart, and the rice is spiced to perfection.

if you’d like to try more delicious rice recipes, try my Bukhari Chicken and Rice, or my Chicken Kabsa Recipe, or my Jordanian Mansaf with Lamb recipe.

What is the Story of Kabuli Pulao?

Kabuli Pulao originated among Kabul’s affluent families, who could afford to enhance their rice with caramelized carrots, raisins, and nuts. Over time, as wealth spread, the dish became a staple.

Its name evolved to Qabil Pulao, derived from Dari, meaning “learned,” reflecting the skill required to prepare it, though the original name remains widely used in writing.

Some believe Kabuli Pulao originated in Northern Afghanistan, near Uzbekistan, where a similar dish, Bukhari rice, comes from Bukhara. Known traditionally as Uzbeki Palaw, this carrot- and raisin-based rice dish has gained immense popularity in the Arab Gulf region. Check out my recipe for it here.

Why You’ll Love This Recipe

Afghanistan’s Specialty: Kabuli Pulao is more than just a dish; it’s a celebration of Afghanistan’s rich culinary heritage.

A Flavorful Masterpiece: The tender meat, perfectly spiced rice, and sweet garnishes showcase the region’s mastery in harmonizing bold flavors with subtle sweetness.

A Tradition at the Table: A staple at weddings, Eid celebrations, and family gatherings, it symbolizes hospitality and care.

A Personal Favorite: This Kabuli Pulao (Qabuli Palaw) is sure to become a regular on my dinner menu, and I’ll be preparing it for all my gatherings as well. Sahtain!

Ingredients and Substitutes You’ll Need to Make the Best Kabuli Pulao

For the Broth:

• Lamb Shanks or Any Bone-in Lamb: Lamb is the star of the show here. You can use mutton, or veal instead too.
• Cumin Seeds: The main spice for this dish is not overpowering like powdered cumin and provides a great flavor.
• Black Cardamom Pods: It provides a smokey flavor, and is more intense.
• Green Cardamom Pods: It provides a warm and herbal flavor to the broth.
• Cinnamon Sticks: It flavors the broth.
• Dried Bay Leaf: It reduces the gamey flavor of the lamb and adds a bit of flavor to the broth.
• Whole Cloves: It is essential to the Kabuli pulao flavors.
• Black Peppercorns: It grants extra special flavor.
• Yellow Onions and Garlic (optional): I say onions are optional in the broth for one reason: you can definitely add quartered onions to the lamb as it boils. However, I prefer sautéing the onions until golden, along with the garlic, as this builds incredible flavor for the broth. If you’d rather skip this step, simply add them directly to the broth without sautéing.

For the Kabuli Pulao Rice:

• Neutral Oil: Used to fry the onions and cumin.
• Basmati Rice: The only kind of rice that works in this recipe.
• Yellow Onions: To enhance the flavor of the rice, the onions are cooked and browned before adding the lamb and rice.
• Cumin Seeds: The main spice for this dish. They’re not so overpowering like powdered cumin, and they provide great flavor.
• Cumin Powder: It enforces the cumin flavor.
• Garam Masala: Traditionally, Char Masala is used, but Garam Masala is a close alternative. It adds excellent flavor to the rice and keeps it from being bland.

The Carrot and Raisin Mixture:

• Carrots: Peeled and cut into thin sticks, or use pre-cut store-bought carrots.
• Sultanas or Raisins: Sultanas are ideal, but black raisins work as well.
• Granulated sugar: Aids in caramelizing the raisins and carrots while adding sweetness.
• Pistachios or almonds: Provide a contrasting texture to the raisins and carrots. Use chopped pistachios, slivered almonds, or cashews, ensuring they are peeled.
• Neutral oil: Used for cooking the carrots and raisins.

How to Make Kabuli Pulao:

Step 1: Preparing the Lamb Broth

The base of a great Kabuli Pulao lies in its broth, which imparts flavor and richness to the dish.

1. Heat Oil and Sauté Aromatics:
   In a large pot or Dutch oven, heat neutral oil over medium heat. Add the finely chopped yellow onions and sauté until they are golden brown, which can take 8–10 minutes. Stir frequently to prevent burning. If you prefer, you can skip the onions, but they add depth to the broth.
2. Add Garlic and Whole Spices:
   Add the minced garlic, cumin seeds, black and green cardamom pods, cinnamon sticks, bay leaf, whole cloves, and black peppercorns. Sauté the spices for 1–2 minutes until aromatic.
3. Brown the Lamb:
   Add the lamb shanks or bone-in lamb pieces to the pot. Brown the meat on all sides to seal in the juices. This step is crucial for developing flavor.
4. Simmer the Broth:
   Pour in 6-8 cups of water and add salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the broth is rich and flavorful. Skim off any foam or impurities that rise to the surface during cooking.
5. Strain the Broth:
   Once the lamb is cooked, remove the meat and set it aside. Strain the broth through a fine sieve to remove the spices and aromatics, ensuring a clear and flavorful stock. You can discard the onions and whole spices. Keep the broth warm for cooking the rice.

Prepare the Carrot and Raisin Topping

1. In a medium skillet or frying pan, heat neutral oil over medium heat.
2. Add the thinly sliced carrots to the pan and sauté for 5 minutes, stirring frequently, until they soften slightly and start to caramelize. The carrots should still retain a bit of their crunch for texture.
3. Add the sultanas or raisins to the pan. Cook for another 2–3 minutes, allowing the raisins to plump up and absorb some liquid.
4. Sprinkle the granulated sugar over the carrots and raisins. Stir well to coat evenly. Continue to cook for another 2–3 minutes until the sugar dissolves and creates a light glaze.
5. Add in the chopped pistachios or almonds. Mix well, and let it heat up for 30 seconds to 1 minute.
6. Remove the carrot and raisin mixture from the heat and set it aside. Wrap it up into a pocket made from aluminum foil. This mixture will be used as the final topping for the Kabuli Pulao.

Cooking the Rice for Kabuli Pulao:

1. In a large, heavy-bottomed pot or a wide saucepan, heat neutral oil over medium heat. Add the sliced yellow onions and cumin seeds and cook until they are golden brown, stirring frequently. This can take 8–10 minutes. The darker you cook the onions, the darker the rice will get.
2. Add the lamb pieces, and sear them to get some browning on all sides.
3. Add the washed and drained basmati rice to the pot. Gently stir to coat the rice in the spices, onion and lamb mixture. Add in the cumin (and garam masala, or char masala) and pour in the warm lamb broth. Salt to taste.
4. Bring the rice and broth to a boil. Once the rice is boiling and the water is touching the surface of the rice, place the sealed pocket of carrots and raisins on top, then reduce the heat to low. Cover the pot tightly with a lid and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring during this process to prevent breaking the rice grains.

Top Tips

It is very important to soak and rinse the basmati rice until the water runs clear to remove any excess starch. This step prevents the rice from becoming clumpy and sticky.

Ensure that the onions are sautéed until they are caramelized and turn golden brown. This step adds depth and enhances the overall flavor of the Qabuli Pulao.

To allow the ingredients and components to meld together, make sure to steam the rice, meat, and garnishes for about 20 minutes on low heat.

Qabuli Pulao is known for its blend of spices, so using fresh spices will elevate the dish to the next level.

Other Must-Try Recipes:

Easy Gulab Jamun Recipe

Palestinian Kousa Bi Zeit

Musakhan Rolls

Laban Immo (Shakriyeh)

Kabuli Pulao Storage Tips

Refrigeration: Store leftovers in an airtight container and place in the fridge for up to 3 days.

Freezing: You can freeze this rice dish in a freezer-safe container for up to 2 months, but make sure to cool it completely before freezing.

Frequently Asked Questions

• 
  Pomegranate Lamb and Saffron Rice
• 
  Saffron Rice
• 
  Persian Jeweled Rice
• 
  Bukhari Rice and Chicken (Ruz Bukhari)

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Kabuli Pulao (Afghanistan’s National Dish)

Kabuli Pulao, also known as Qabuli Palaw, is Afghanistan's national dish, beloved for its fragrant spices, tender meat, and perfectly cooked rice topped with sweet carrots and raisins. Forget all lamb and rice dishes you make- this is the only one you'll need.

5 from 1 Rating

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Lamb Cooking Time 1 hour hr 30 minutes mins

Course Dinner, Main Course

Cuisine Afghan, International

Servings 4

Calories 990 kcal

Ingredients

  

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The Broth:

• 4 lamb shanks or 2 pounds of bone in lamb
• 1 tablespoon cumin seeds
• 2 black cardamom pods
• 6 green cardamom pods
• 2 cinnamon sticks
• 1 dried bay leaf
• 6 whole cloves
• 1 tablespoon black pepper corns
• 2 small yellow onions finely chopped (optional)
• 4 garlic cloves minced
• 3 tablespoons neutral oil
• 1 tablespoon salt I used table salt
• 6-8 cups water it should submerge the lamb

For The Rice:

• 3 tablespoons neutral oil
• 2 cups basmati rice washed
• 3 cups Reserved lamb broth
• 2 medium yellow onions sliced into thin wings
• 1 tablespoon cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon garam masala or char masala
• Salt to taste

Carrot and Raisin Mixture

• 3 large carrots peeled and cut into thin sticks
• ½ cup Sultanas or raisins
• 2 tablespoons granulated sugar
• 2 tablespoons neutral oil
• ¼ cup sliced pistachios or sliced almonds

Instructions

 

Make the Lamb Broth:

• In a large pot or Dutch oven, heat neutral oil over medium heat. Add the finely chopped yellow onions and sauté until they are golden brown, which can take 8–10 minutes. Stir frequently to prevent burning. If you prefer, you can skip the onions, but they add depth to the broth.
• Add the minced garlic, cumin seeds, black and green cardamom pods, cinnamon sticks, bay leaf, whole cloves, and black peppercorns. Sauté the spices for 1–2 minutes until aromatic.
• Add the lamb shanks or bone-in lamb pieces to the pot. Brown the meat on all sides to seal in the juices. This step is crucial for developing flavor.
• Pour in 6-8 cups of water and add salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the broth is rich and flavorful. Skim off any foam or impurities that rise to the surface during cooking.
• Once the lamb is cooked, remove the meat and set it aside. Strain the broth through a fine sieve to remove the spices and aromatics, ensuring a clear and flavorful stock. You can discard the onions and whole spices. Keep the broth warm for cooking the rice.

For The Carrot and Raisin Topping:

• In a medium skillet or frying pan, heat oil over medium heat.
• Add the thinly sliced carrots to the pan and sauté for 5 minutes, stirring frequently, until they soften slightly and start to caramelize.
• Add the sultanas or raisins to the pan. Cook for another 2–3 minutes, allowing the raisins to plump up.
• Sprinkle the granulated sugar over the carrots and raisins. Stir well to coat evenly. Continue to cook for another 2–3 minutes until the sugar dissolves and creates a light glaze.
• Add in the chopped pistachios or almonds. Mix well, and let it heat up for 30 seconds to 1 minute.
• Remove the carrot and raisin mixture from the heat and set it aside. Wrap it up into a pocket made from aluminum foil. This mixture will be used as the final topping for the Kabuli Pulao.

For the Rice:

• In a large, heavy-bottomed pot or a wide saucepan, heat neutral oil over medium heat. Add the sliced yellow onions and cumin seeds and cook until they are golden brown, stirring frequently. This can take 8–10 minutes. The darker you cook the onions, the darker the rice will get.
• Add the lamb pieces, and sear them to get some browning on all sides.
• Add the washed and drained basmati rice to the pot. Gently stir to coat the rice in the spices, onion and lamb mixture. Add in the cumin, garam masala (or char masala) and pour in the warm lamb broth. Salt to taste.
• Bring the rice and broth to a boil. Once the rice is boiling and the water is touching the surface of the rice, place the sealed pocket of carrots and raisins on top, then reduce the heat to low. Cover the pot tightly with a lid and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring during this process to prevent breaking the rice grains.

Assembly:

• Serve Kabuli Pulao on a large platter for a family-style meal. Place the rice at the base, arrange the lamb shanks on top, and spread the sweet carrot and raisin garnish over everything.

Notes

• Use High-Quality Basmati Rice: The long grains and fragrant aroma of basmati rice are essential for authentic Kabuli Pulao.
• Balance the Flavors: Kabuli Pulao is known for its balance of savory and sweet. Adjust the amount of sugar in the garnish to suit your taste.
• Don’t Overcook the Lamb: The lamb should be tender but still hold its shape. Overcooking can make it fall apart and lose its texture.

Nutrition

Calories: 990kcalCarbohydrates: 110gProtein: 50gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 127mgSodium: 1963mgPotassium: 1109mgFiber: 8gSugar: 9gVitamin A: 9119IUVitamin C: 7mgCalcium: 169mgIron: 8mg

Keyword kabuli pulao, lamb and rice, qabuli pulao

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