Kabuli Pulao (also known as Qabuli Palow and Kabuli Palaw) is a traditional Afghan dish said to test the cooking skills of those who make it. It is so tricky, and also so important to cultural celebrations, that it is said a woman’s marriage prospects rely on her ability to make an Authentic Kabuli Pulao Recipe.
This Afghan Pilaf was developed by the wealthy families of Kabul, the capital of Afghanistan, who could afford to use ingredients like almonds and meat in their rice. These cooks also had the luxury of time to caramelize the carrots to perfection and the skill to balance the flavors of cumin, cloves, cardamom, and cinnamon. Carrots and grapes (or raisins) are commonly grown in the area, which is why they are included in the rice dish.
As ingredients have become more widely available, the recipe has spread to all the people in Afghanistan and Pakistan as well. The special dish is prepared for every celebration, and it is tradition for the women of the family to learn to make it at an early age. This dish is also called Qabili Pulao, which is a Dari word for “learned” or “well-accomplished”. This references the fact that only a learned chef could make it correctly.
Ingredients
How to Cook?
1. Make the Char Masala:
- Toast the char masala ingredients until fragrant, then grind them up into a powder.
2. Cook the Onion:
- Heat 2 tbsp. of ghee in a large pan.
- Add the onions and cook over medium heat for 5-10 minutes, until translucent. Set aside.
3. Cook the Lamb:
- Add the lamb to the pan and allow the outside of the meat to brown, stirring often. Add the spices (char masala, cardamom, cinnamon) and 1 tsp. of salt.
- Stir the meat for 1 minute to coat with spices. Then add 1½ cups of water and the reserved onion into the pan. Cover and simmer for one hour.
4. Prep the Toppings:
- While the meat is cooking, add ¼ cup of ghee to a small pan over medium high heat. Add the almonds and stir until golden brown and toasty. Use a slotted spoon to remove the almonds from the pan, leaving the ghee behind.
- Add the carrots to the frying pan and fry over medium heat until brightly colored, stirring often. Add the raisins and continue to fry, stirring until the raisins become plump. Sprinkle the carrot and raisin mixture with 2 tsp. sugar and set aside.
5. Cook the Rice:
- Bring a large pot of salted water to a boil. Add rice, return to a boil, and boil for 6 minutes. Strain.
- Remove the lamb and ½ cup of liquid from the large pan. Add the cooked rice and 1 tsp. salt into the pan.
- Use the end of a wooden spoon to poke 3-4 holes in the rice. Place the lamb over half of the rice and the carrots/raisin mixture over the other half.
- Place two paper towels (or a clean dish towel) over the pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce to low heat and cook for 25 more minutes.
- Remove from heat and keep covered for 5 minutes.
6. Serve:
- Top the lamb with the carrots and raisins. Sprinkle with almonds and serve.
Do I Have to Use Lamb?
Lamb is definitely the most popular meat choice for this recipe. Lamb can be tough to find. You can also use lamb shanks if desired but I recommend leg of lamb.
The lamb is so tender and delicious when cooked this way, and, in my opinion, it is totally worth the investment.
Which Rice Should Use?
Rice used should ideally be ‘sella’ basmati rice, which is different to the standard basmati rice. Traditionally, Afghani Pulao is made with sella rice. That doesn’t mean you can’t use basmati – it’s just that sella enhances the experience.
Do I Have to Add Raisins?
Many Afghans will tell you that adding raisins and sweet carrots is absolutely paramount to this dish, and I agree! Kabuli Pulao is not Kabuli Pulao without raisins!
The good thing about the sweet raisins in this dish is that they camouflage so well into the rice. Instead of sticking out, they complement the dish without calling too much attention to themselves. If you’re on the edge, I’d encourage you to add them.
If you have a picky eater, I’d recommend cooking the raisins and carrots on the side but not adding them to the serving platter. That way, each eater can scoop carrots and rice into their bowls if desired.
What to serve with Kabuli Pulao?
This dish is almost always served with salad. You can also serve it alongside garlic yogurt sauce or naan bread.
Kabuli Pulao
Print RecipeIngredients
- ¼ cup + 2 tbsp. ghee/vegetable oil
- 2 sweet, yellow onions, chopped
- 500gm boneless lamb, cut into 2 cm cubes
- ½ tsp. garam masala
- ¼ tsp. ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp Fresh Ground Black Pepper to Taste
- 1 tbsp. + 2 tsp. salt
- ⅓ cup slivered almonds, not roasted/salted
- 1½ cup carrots, cut into matchsticks
- 1 cup seedless raisins
- 2 tsp. granulated sugar
- 2 cups basmati rice
Instructions
- Heat 2 tbsp. ghee or olive oil in a deep, heavy-based saucepan.
- Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
- Add boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (½ tsp. garam masala, ¼ tsp. ground cardamom, ¼ tsp. ground cinnamon, ¼ tsp. freshly ground black pepper) and 1 tsp. of salt.
- Stir over heat for 1 minute, add 1½ cups water, then return onion to the pan. Cover and simmer for one hour.
- While the meat is cooking, add ¼ cup ghee to a frying pan and lightly brown/toast ⅓ cup sliced almonds. Remove from pan, leaving ghee behind.
- Add 1½ cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
- Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp. granulated sugar and set aside.
- Wash and strain rice. Bring 6 cups water to a boil with 1 tbsp. salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
- Remove the cooked lamb and ½ cup of liquid. Stir the rice and the remaining 1 tsp. salt into the juices still remaining in the pan.
- Make 3-4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
- Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
- Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.