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Sending prayers your way—may you receive everything you’ve been making dua for 🤍
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Kabuli Pulao
Qabli Pulao (also called Kabuli Pulao) is one of Afghanistan’s most famous and loved traditional dishes. It’s considered the national dish of Afghanistan. It is usually served at family gatherings, weddings and special occasions.
🥘
Qabli (Kabuli) Pulao Recipe
Serves: 4–6 people
Ingredients
For the meat & broth
500–700g beef or lamb (bone-in preferred) or chicken
1 large onion, sliced
4 cups water
1 tsp salt
1 tsp black pepper
1 tsp cumin powder
3–4 green cardamom
1 small stick cinnamon
2 tbsp oil
For the rice
3 cups basmati rice (wash & soak for 20–30 mins)
2–3 tbsp oil or ghee
Salt to taste
For the carrot & raisin topping
2 large carrots, cut into thin matchsticks
½ cup raisins
2 tbsp sugar
2 tbsp oil or ghee
A handful of sliced almonds or pistachios (optional)
½ tsp cardamom powder
Instructions
1. Cook the meat
Heat oil in a pot.
Add sliced onions and fry until golden.
Add your meat and fry for a few minutes.
Add salt, pepper, cumin, cinnamon stick, and cardamom.
Add water, cover, and cook until the meat is soft and tender.
Beef/lamb: 45–60 minutes
Chicken: 25–30 minutes
When done, separate the meat and keep the broth aside.
2. Prepare the carrot topping
In a pan, heat oil/ghee.
Add carrot matchsticks and fry until soft.
Add sugar and cook until lightly caramelized.
Add raisins and cook for 1 minute.
Sprinkle cardamom powder.
Add almonds or pistachios if you want.
Remove from heat — this is your topping.
3. Cook the rice
In a large pot, heat 2–3 tbsp oil/ghee.
Add soaked & drained rice.
Add salt.
Add enough meat broth to cover the rice (about 1 inch above).
Let it cook on medium heat until water is absorbed.
4. Layer & steam (Dum)
Place the cooked meat pieces on top of the rice.
Add the carrot-raisin topping on top.
Cover tightly and keep on lowest heat for 20–25 minutes.
This step gives the real Kabuli Pulao aroma and flavor.
Qabli Pulao (also called Kabuli Pulao) is one of Afghanistan’s most famous and loved traditional dishes. It’s considered the national dish of Afghanistan. It is usually served at family gatherings, weddings and special occasions.
🥘
Qabli (Kabuli) Pulao Recipe
Serves: 4–6 people
Ingredients
For the meat & broth
500–700g beef or lamb (bone-in preferred) or chicken
1 large onion, sliced
4 cups water
1 tsp salt
1 tsp black pepper
1 tsp cumin powder
3–4 green cardamom
1 small stick cinnamon
2 tbsp oil
For the rice
3 cups basmati rice (wash & soak for 20–30 mins)
2–3 tbsp oil or ghee
Salt to taste
For the carrot & raisin topping
2 large carrots, cut into thin matchsticks
½ cup raisins
2 tbsp sugar
2 tbsp oil or ghee
A handful of sliced almonds or pistachios (optional)
½ tsp cardamom powder
Instructions
1. Cook the meat
Heat oil in a pot.
Add sliced onions and fry until golden.
Add your meat and fry for a few minutes.
Add salt, pepper, cumin, cinnamon stick, and cardamom.
Add water, cover, and cook until the meat is soft and tender.
Beef/lamb: 45–60 minutes
Chicken: 25–30 minutes
When done, separate the meat and keep the broth aside.
2. Prepare the carrot topping
In a pan, heat oil/ghee.
Add carrot matchsticks and fry until soft.
Add sugar and cook until lightly caramelized.
Add raisins and cook for 1 minute.
Sprinkle cardamom powder.
Add almonds or pistachios if you want.
Remove from heat — this is your topping.
3. Cook the rice
In a large pot, heat 2–3 tbsp oil/ghee.
Add soaked & drained rice.
Add salt.
Add enough meat broth to cover the rice (about 1 inch above).
Let it cook on medium heat until water is absorbed.
4. Layer & steam (Dum)
Place the cooked meat pieces on top of the rice.
Add the carrot-raisin topping on top.
Cover tightly and keep on lowest heat for 20–25 minutes.
This step gives the real Kabuli Pulao aroma and flavor.
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