Kabuli Pulao Recipe (Afghan Rice with Lamb)

This Kabuli Pulao recipe removes unsupported history claims and concentrates on the cooking task: tender meat, separate rice grains, and a balanced sweet-savory topping. It supports the site’s Afghan cluster and links to the published traditional Afghan food guide.

Ingredients

Measure and prepare the ingredients before starting. The recipe card at the end contains the same ingredient data for printing and structured search results.

• 2 cups rice
• 2 tablespoon salt
• 8 tablespoons oil
• 1 onion
• 4 cloves garlic
• 500 gr sliced meat or chicken
• ½ teaspoon garam masala
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cardamom
• 1 teaspoon salt
• ¼ teaspoon ground cinnamon
• 1/3 cup sliced almond
• 1 ½ sliced carrots
• 1 cup raisins
• 2 teaspoons sugar

How to make Kabuli Pulao

Braise the lamb while the rice soaks. Prepare the carrots, raisins, and almonds separately, then combine the components only for the final steaming stage.

1. First, wash two cups of rice. Add water to the rice, stir and drain the water. Repeat these steps till the water is clear after stirring.
2. Add a tablespoon of salt and let the rice soak for an hour.
3. Heat 4 tablespoons of oil in a pan, chop an onion and add them into the pan. Heat the onion till making it golden.
4. Add four ground cloves of garlic and heat for about 3 minutes.
5. Then add 500 gr sliced meat to the onions. Stir and saute them till making them brown. If you want to cook chicken Kabuli Pulao, use chicken slices instead of meat.
6. Add ½ teaspoon garam masala, ¼ teaspoon ground black pepper, ¼ teaspoon ground cardamom, one teaspoon salt, and ¼ teaspoon ground cinnamon. Stir over the heat for about 2 minutes.
7. Add 1 ½ cups of water. Cover the pan and let it cook for one hour.
8. Bring a frying pan, and toast 1/3 cup sliced almond. Remove toasted almonds from the pan.
9. Saute 1 ½ sliced carrots in the frying pan on medium heat. Stir the carrots till making them slightly coloured.
10. Add 1 cup of raisins to the frying pan and stir till raisins become plump. Sprinkle two teaspoons of sugar and stir till making them caramelized.
11. Heat a pot of water with one tablespoon of salt till boiling.
12. Drain the soaked rice and pour them into the boiling water. Let it boil for 6 minutes, and the rice is almost soft.
13. Remove the cooked meat with ½ cup of broth. Add parboiled rice to the existing broth.
14. Make 3 or 4 holes in the rice with the end of a fork to release the steam better.
15. Place lamb on half of the rice, then pour the rest of the rice on the lamb.
16. Place carrots and raisins on the rice. finally, pour the reserved broth on them.
17. Place a paper towel over the pan. Cover the pan on medium heat for 5 minutes, then cook it on low heat for 25 minutes.
18. Serve the rice on a platter. Place the meat in the middle of the rice. Place raisins and carrots on the rice and sprinkle toasted almonds on them.

How to avoid mushy Kabuli Pulao

Do not fully cook the rice during parboiling. It should remain firm in the center because it finishes in the covered pot. Reserve only enough broth to flavor the rice; excess liquid makes the grains soft and heavy.

Serving and storage

Turn the rice onto a wide platter, place the lamb through the center, and scatter carrots, raisins, and almonds over the top. Serve with plain yogurt, salad, chutney, or pickles.

Frequently asked questions

Is Kabuli Pulao the same as Qabili Palaw?

They are common English spellings for the same Afghan rice dish, with regional and household variations.

Can I use chicken instead of lamb?

Yes, but chicken cooks faster; adjust the braising time and verify that it is fully cooked before assembling the rice.

Kabuli Pulao recipe card

Sources

Dish identity, ingredients, and timing were cross-checked against Afghan Cooks’ Kabuli Pulao reference.