Afghani Kabuli Pulao Recipe (2024)

If you are looking for an exquisite feast that is both tempting and holds exceptional flavors, then Afghani Kabuli Pulao is precisely what you need! The delicious blend of its ingredients absolutely secures its top spot among all types of rice dishes.

This irresistible recipe consists of fluffy rice, tender beef shanks, and a blend of aromatic spices, all jeweled with carrots, crunchy almonds, and sweet raisins.

Feast for the Eyes

Afghani Kabuli Pulao, as its name indicates, is an aromatic rice dish that originated in the city of Kabul, Afghanistan, and is known to be the most beloved national dish of Afghanistan.

What makes this delectable dish more interesting is that people actually spell it in different kinds of ways; some spell it as Qabili Palau, Kabuli Palau, Kabuli Palaw, Qabeli Palaw, or even Qabuli Pulao.

These variations, strongly influenced by the dialect of the region, indicate the popularity of the dish in not only Afghanistan but also in its neighboring countries.

This homey, flavorful rice dish is commonly served at celebrations, gatherings, and weddings. So, whenever you get invited to an Afghani celebration or gathering of any sort, you’ll most certainly dive into a one-of-a-kind experience that will surely get your taste buds dancing!

I bet you are excited for the secrets of this festive recipe to unfold, so you'll be able to prepare it whenever you crave hearty, fragrant, and authentic rice dishes.

A Festive Rice Dish

Why You Will Love This Afghani Kabuli Pulao Recipe

• Luscious: The exotic blend of spices infused in the Kabuli Pulao takes you to another level of goodness. Although it is a bit time-consuming, the result is definitely worthwhile!

• Versatility: People with different dietary and taste preferences can enjoy this aromatic dish. You can choose to omit the meat and substitute it with a rich vegetable stock and some chickpeas.

• Perfect for Meat Lovers: The authentic Afghani Kabuli Pulao recipe is famous for its juicy meat. Besides, it is well-known for its meat to be full of flavor, aromatic, and so tender that can easily melt in your mouth!

• Sweet and Savory: What makes this dish special is the different flavors you experience with every spoonful. The sweetness from both raisins and carrots, combined with the savory flavors from the almonds, creates a delectable mix of sweet and savory notes.

• Experiencing New Culture: I bet we are all eager to delve into and explore new cultures from the comfort of our homes. This dish offers the ultimate experience for those looking to discover new flavors, especially from Afghan culture.

A Party of Colors on a Serving Platter!

Afghani Kabuli Pulao Ingredients

For the Meat:

• oil
• white onion, finely chopped
• garlic cloves, finely chopped
• beef shanks, you can use lamb or goat (use bone-in or boneless meat).
• cumin powder
• salt

Toppings:

• carrots, julienned
• sugar
• pinch of cardamom powder
• raisins
• almonds
• oil for frying

Rice:

• basmati rice
• salt

Kabuli Pulao Masala:

• cardamom pods
• whole cloves
• cinnamon stick
• cumin seeds
• peppercorns

Check the recipe card for quantities.

Sweet and Savory

Detailed Instructions

Kabuli Pulao Masala:

• To make Kabuli masala powder, place the whole spices in a blender and blend until it's powder. You can also use store-bought Kabuli masala powder. (Shan Kabuli Pulao Masala)

Cooking the Meat:

• In a large Dutch oven, heat the vegetable oil over medium or medium-high heat. Add the finely chopped onions and garlic and cook until they are golden brown and caramelized, stirring occasionally.
• Add the lamb or beef. Cook until the meat is browned on all sides. Add cumin powder, salt, and ½ cup of water.
• Cover the Dutch oven with the lid and cook in the preheated oven at 375 degrees F for 2 hours and 30 minutes.

Cooking the Topping:

• While the meat is cooking, cook the carrots. Add 2 tablespoons of oil to a small pan on medium heat. Add carrots, sugar, and cardamom powder. Cook for 4-5 minutes or until carrots are soft. set the carrots aside.
• Sauté the raisins in the same pan for 30 seconds and set aside. Sauté the almonds for 3-4 minutes or until they are golden.

Cook the Rice:

• In a large pot, bring the hot water to boil. Add 2 teaspoons of salt to the water as it boils. Add rinsed rice to the pot of boiling water. Cook the rice for 10 minutes. You don't fully cook the rice. We cook the rice about ¾ way done. Drain the cooked rice and set aside.

Assemble:

• Once the meat is cooked, sprinkle it with masala, add a layer of rice, and sprinkle with more masala. Cover with the lid and place it back in the oven for 15 minutes.
• Once the rice is cooked, fluff it with a fork and transfer it to a serving platter. Arrange the cooked meat on top of the rice.
• Finally, garnish the Kabuli Pulao with the carrot, raisin, and almond.

A Taste of Afghanistan

Substitutions

If you are excited to try Kabuli Pulao but would want to substitute certain ingredients, here are some options you can consider.

• Apricots and Cranberries: Raisins are considered a vital ingredient in this dish; however, if they are not available, do not stress out. You can easily substitute them with other dried fruits like apricots and cranberries.

• Pistachios: If you are not a fan of almonds, it is okay, for pistachios can absolutely be used as their crunchy alternative. However, you cannot skip the nut part, for Afghani Kabuli Pulao will not be the same without its infamous nutty flavor.

• Sella Rice: This Qabeli Palaw recipe uses basmati rice. However, if it is unavailable, you can certainly use Sella rice instead. Keep in mind to opt for long rice grains to ensure the best outcome.

Variations

Vegan Kabuli Pulao: This delicious Afghan dish, can be easily altered to fit various dietary preferences. Both vegans and vegetarians can savor the traditional recipe while still enjoying the same flavors, simply by adding protein-rich chickpeas in place of meat.

Chicken Kabuli Pulao: Some people do not prefer having their rice pilaf with lamb or beef shanks, so they choose to have it with succulent chicken pieces instead. No matter the choice of protein you opt for, it will not affect the delectable blend of flavors in this dish.

Spicy Kabuli Pulao: They say that spicy food increases one's appetite, and indeed, this Afghan national dish can be elevated by adding an extra kick of heat. You can add red chili powder, coriander, and a dash of black pepper to do the trick.

Exquisite Rice Delight

Equipment

You will need a Dutch Oven for this traditional Kabuli pulao.

Storage

• Refrigeration: Before transferring the Kabuli Pulao into an air-tight container, make sure it has cooled to room temperature. Then, store the container in the refrigerator for about 2 to 4 days.

• Reheating: To reheat Kabuli Pulao, transfer it to a skillet, then, add a bit of broth or enough water. Cook it over medium heat. Or, you can simply microwave it instead.

• Freezing: Kabuli Pulao can freeze for 2-4 months. When you decide to have it, just thaw it in the fridge before reheating.

Jeweled with Mouthwatering Ingredients

Frequently Asked Questions (FAQs)

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]: