Authentic Afghani Kabuli Pulao – A Traditional Afghan Rice Dish.

Authentic Afghani Kabuli Pulao Recipe – Traditional Meat and Carrot Rice

Kabuli Pulao is one of the most famous traditional Afghan dishes, also loved in Peshawar and across Pakistan. It is made with aromatic basmati rice, tender mutton or beef, sweet caramelized carrots, raisins and fragrant spices.

Traditional recipe

Main course

Serves 5–6

Preparation and cooking time

• Preparation: 25 minutes

• Cooking: 1 hour 15 minutes

• Total time: Approximately 1 hour 40 minutes

• Servings: 5–6 people

Ingredients

For the meat and stock

• 750 g mutton or beef

• 3 cups basmati rice

• 2 medium onions, sliced

• 2 tablespoons cooking oil

• 1 teaspoon salt (or to taste)

• 1 teaspoon cumin seeds

• 1 cinnamon stick

• 4 green cardamoms

• 4 cloves

• 1 black cardamom

• 5 cups water (adjust as needed)

For the carrot and raisin topping

• 2 large carrots, cut into thin strips

• ½ cup raisins

• 3 tablespoons sugar

• 3 tablespoons cooking oil

Step-by-step cooking instructions

Step 1: Prepare the rice

Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain before cooking.

Step 2: Cook the meat

Heat oil in a large pot. Add sliced onions and fry until golden brown. Add meat. Cook for 5–7 minutes. Add salt. Pour in water and cook until the meat becomes tender.

Step 3: Prepare carrots and raisins

Heat oil in a pan. Add carrot strips and fry until slightly soft. Add sugar and cook until lightly caramelized. Add raisins . Mix gently and set aside.

Step 4: Prepare the rice

Remove the cooked meat from the stock. Measure approximately 4½ cups of hot stock, adjusting to the amount of rice and your rice variety. Bring it to a boil, add soaked rice and cook until most of the liquid is absorbed.

Step 5: Steam the pulao

add spices and Place the cooked meat over the rice. Add half of the carrot and raisin mixture. Cover the pot tightly and steam on very low heat for 15–20 minutes until the rice is fluffy and fully cooked.

Step 6: Garnish and serve

Gently transfer the rice to a large serving platter. Arrange the meat on top and garnish with the remaining carrots, raisins and almonds.

Professional cooking tips

1. Use good-quality aged basmati rice for long, separate grains.

2. Do not over-soak or overcook the rice.

3. Cook the meat until tender before adding it to the rice.

4. Caramelize the carrots gently to achieve their traditional sweet flavour.

5. Always steam the pulao on low heat for a delicious aroma.

What to serve with Kabuli Pulao

Fresh yogurt raita

Fresh salad

Afghan qahwa