Afghanistan National Dish: Kabuli Pulao (Qabili Palau)

Kabuli Pulao—also spelled Qabili Palau—is the national dish of Afghanistan and one of the most beloved Afghan recipes. This aromatic rice dish combines tender meat, fragrant spices, sweet caramelized carrots, and juicy raisins to create a perfect balance of savory and sweet. It is served at weddings, celebrations, and family feasts.

What Is Kabuli Pulao?

Kabuli Pulao is a fragrant Afghan rice pilaf cooked with basmati rice, lamb or beef, caramelized carrots, raisins, and warm spices like cardamom and cumin.

Its rich flavor and elegant presentation make it one of the most iconic dishes in Afghan cuisine.

Ingredients for Authentic Kabuli Pulao

For the Meat

  • 1 kg lamb or beef (bone-in preferred)

  • 1 large onion, chopped

  • 4 cloves garlic, crushed

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp cumin

  • 4 cups water (for simmering)

For the Rice

  • 3 cups long-grain basmati rice (washed and soaked for 30 minutes)

  • 1 tbsp cumin seeds

  • 1 tsp cardamom powder

  • 1–2 bay leaves

  • Salt to taste

  • 3 tbsp oil or ghee

For the Carrot & Raisin Topping

  • 2 large carrots (cut into matchsticks)

  • 1 cup raisins

  • 2 tbsp sugar (optional but traditional for caramelizing)

  • 3 tbsp oil or ghee

Optional Add-Ons (Traditional Variations)

  • Sliced almonds

  • Pistachios

  • Saffron diluted in warm milk

How to Make Kabuli Pulao (Step-by-Step)

Step 1: Cook the Meat

  1. Heat oil in a pot and sauté onions until golden.

  2. Add meat and brown all sides.

  3. Add garlic, salt, pepper, and cumin.

  4. Pour in water, cover, and simmer for 1–1.5 hours or until meat is tender.

  5. Remove the meat and set aside. Reserve the broth.

Step 2: Prepare the Carrot & Raisin Mixture

  1. Heat oil or ghee in a pan.

  2. Add carrot strips and fry for 3–4 minutes.

  3. Add raisins and sugar; cook until everything becomes glossy and caramelized.

  4. Remove and set aside.

Step 3: Parboil the Rice

  1. Bring the meat broth to a boil.

  2. Add the soaked rice, cardamom, bay leaves, and salt.

  3. Cook until the rice is 70% done.

  4. Drain any extra liquid if needed.

Step 4: Layer and Steam (Dum)

  1. In a large pot, add a layer of rice.

  2. Add the cooked meat.

  3. Add another layer of rice.

  4. Top with the carrot-raisin mixture.

  5. Drizzle a little broth or saffron milk for extra aroma.

  6. Cover tightly and steam on low heat for 20–25 minutes.

Serve Kabuli Pulao

Fluff the rice gently, arrange the carrots and raisins on top, and serve with:

  • Afghan yogurt (chaka)

  • Fresh salad

  • Flatbread

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