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 lmb 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.

Ingredients 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. They’re not so overpowering like powdered cumin, and they provide great flavor.
• Black cardamom pods: Provides a smokey flavor, and is more intense.
• Green cardamom pods: Provides a warm and herby flavor to the broth.
• Cinnamon sticks: To flavor the broth
• Dried bay leaf: To reduce the gamey flavor of the lamb and add a bit of flavor to the broth
• Whole cloves: Essential to the Kabuli pulao flavors.
• Black peppercorns: For extra flavor
• Yellow onions and Garlic (optional): I say onions are optional in the broth for 1 reason. You can definitely add quartered onion to the lamb as it’s boiling, however, I opt for sautéing the onions until golden, along with the garlic. This builds extremely good flavor for the broth. If you don’t want to do this step, then just add them to the broth with sautéing.

For the Kabuli Pulao Rice:

• Neutral oil: To fry the onions and cumin.
• Basmati rice: The only kind of rice that works in this recipe. Make sure you use a good quality rice. This will be washed a few times until the water runs clear. No soaking necessary.
• Yellow onions: To build flavor for the rice. The onions get cooked and browned before adding in the lamb and the rice. The longer you saute the onion and the darker they get, the more brown your rice will be.
• Cumin seeds: The main spice for this dish. They’re not so overpowering like powdered cumin, and they provide great flavor.
• Cumin powder: To enforce the cumin flavor.
• 7 spices (optional): So this ingredient is not traditional whatsoever, and is my own addition. I just love adding it, It adds great flavor to the rice and helps it stay out of the bland zone.

The Carrot and Raisin Mixture:

A key feature of Kabuli Pulao is its sweet and aromatic garnish made of carrots and raisins.

• Carrots: Peeled and cut into thin sticks; or you can use store prepared and cut carrots.
• Sultanas or raisins: Sultanas are the best choice here, but you can use black raisins instead.
• Granulated sugar: Helps caramelize the raisins and carrots and adds a sweet flavor.
• Pistachios or almonds: Adds a nice difference in texture to the raisins and carrots. You can use chopped pistachios, slivered almonds, or cashews. Make sure they’re peeled.
• Neutral oil: To cook 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 7 spices, of using) 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.

Kabuli Pulao is more than just a dish; it’s a celebration of Afghanistan’s rich culinary heritage. Its combination of tender meat, perfectly spiced rice, and sweet garnishes reflects the region’s ability to harmonize bold flavors with subtle sweetness. This dish is a staple at weddings, Eid celebrations, and family gatherings, symbolizing hospitality and care. This dish will be on my dinner rotation, and I know I’ll be making it for all my gatherings too. Sahtain!

Some More Delicious Recipes I Think You’ll Love:

Easy Gulab Jamun Recipe

Palestinian Kousa Bi Zeit

Musakhan Rolls

One Pot Macarona Bil Lahme

Laban Immo (Shakriyeh)

Stuffed Whole Chicken with Freekeh

Palestinian Kufta Bil Tahiniyeh

Nescafe Cake(No Bake Coffee Cake)

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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.

Print Recipe Pin Recipe

Prep Time 1 hour hr

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 7 spices optional
• 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 (and 7 spices, of using) 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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