Kabuli Pulao Recipe – Authentic Afghani Dish for Special Occasions

14 July, 2025

Kabuli Pulao is a delicious and fragrant Afghan cuisine that ranks among delightful dishes with an impressive history, colourful tastes and ceremonial value. It is a legendary dish usually consumed at weddings, festivals, and family reunions to gather people for a rich, tasty meal.

This is one of the traditional foods cooked with aromatic rice and soft meat, which displays the hospitality and goodness of Afghan culture. The fragrant mixture of spices, dried fruit, and the soft meat of any desire, such as lamb, tastes simply delicious and is a feast of appetite. It could be a special occasion or the desire to taste something special, but the Kabuli Pulao recipe will make an excellent dish to savour.

In this blog, I'll share a simple yet authentic Kabuli Pulao recipe that you can easily recreate at home using Kohinoor basmati rice, ensuring the perfect texture and aroma every time.

What is Kabuli Pulao?

Kabuli Pulao, or Pilaf, is a rich rice dish from Afghanistan. It is more than just a meal; it expresses Afghan culture. Historically, this dish was enjoyed by royalty and nobility, and it's still highly regarded in Afghan cuisine today. The name "Kabuli" refers to Kabul, the capital of Afghanistan, where the dish is believed to have originated. Over time, Kabuli Pulao has evolved, incorporating local spices and ingredients, but it remains a symbol of celebration and togetherness.

Traditionally, Kabuli Pulao is made with long-grain rice, meat (usually lamb or beef), and a unique blend of spices. It is often served with a garnish of fried carrots, raisins, and almonds, creating a beautiful contrast of flavours. The dish is known for its aromatic nature, with each bite offering a burst of sweet, savoury, and spiced goodness.

Ingredients for Kabuli Pulao

To prepare this easy Kabuli Pulao recipe, you'll need the following ingredients:

• 2 cups Kohinoor basmati rice
• 500 g lamb (or any meat of your choice)
• 1 large onion, finely chopped
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon cinnamon powder
• 1 teaspoon cardamom powder
• 1 teaspoon ground coriander
• 2 tablespoons raisins
• 2 tablespoons slivered almonds
• 2 large carrots, julienned
• 4 cups water
• Salt to taste
• A pinch of saffron (optional)
• 2 tablespoons sugar

Step-by-Step Kabuli Pulao Recipe

1. Prepare the Rice: Start by soaking the Kohinoor basmati rice in water for about 30 minutes. This will help the grains remain long and fluffy when cooked. Drain the rice and set it aside.
2. Cook the Meat: In a large pot, heat some ghee and sauté the chopped onions until golden brown. Add the meat to the pot and cook until browned on all sides. Add the cumin seeds, cinnamon, cardamom, and coriander powder, and cook for another few minutes to allow the spices to infuse the meat.
3. Add Water and Simmer: Add 4 cups of water and salt to the pot to taste. Bring the mixture to a boil, then lower the heat and let it simmer for about 45 minutes to an hour until the meat becomes tender and the flavours have melded together.
4. Cook the Rice: Bring water to a boil in a separate pot. Add the soaked and drained Kohinoor basmati rice to the boiling water and cook until the rice is 70-80% done. Drain the rice and set it aside.
5. Fry the Garnishes: Heat a tablespoon of ghee separately and sauté the carrots until golden. Set them aside. In the same pan, fry the almonds and raisins until lightly golden.
6. Layer the Pulao: Once the meat is cooked and the rice is ready, layer the rice on top of the meat mixture in the pot. Mix the rice and meat, adding the fried carrots, raisins, and almonds as a garnish. Cover the pot and cook the rice on low heat for 15-20 minutes, allowing the flavours to combine.
7. Final Touch: For an added touch of elegance and aroma, sprinkle a pinch of saffron in some warm milk and drizzle it over the rice before serving. This step is optional but enhances the dish's signature golden colour and floral fragrance.

Serving and Pairing Suggestions

Kabuli Pulao is best enjoyed hot, served with plain yoghurt or a simple cucumber salad. The mild tang of the yoghurt complements the rich flavours of the pulao, making it an ideal pairing. You can serve it with freshly chopped herbs like coriander or mint for an extra burst of freshness. This dish is perfect for a celebratory meal, as it pairs beautifully with various beverages such as fresh pomegranate juice or a chilled glass of ayran (yoghurt drink).

Kabuli Pulao holds a special place in Afghan cuisine, symbolising the warmth of family, the joy of celebration, and the rich culinary traditions of Afghanistan. Whether you are making it for a special occasion or want to enjoy a flavourful meal, this dish brings people together. The high-quality Kohinoor basmati rice ensures that your Kabuli Pulao turns out perfectly every time. Try making this authentic Afghan dish at home and experience the delightful mix of textures, spices, and sweetness that make Kabuli Pulao an unforgettable meal.

Using top-quality ingredients like Kohinoor basmati rice, you can bring the flavours of Afghanistan into your home and enjoy this delicious dish that has been cherished for generations.

FAQs

Can I make Kabuli Pulao without lamb?

Yes, you can easily substitute lamb with chicken or beef. Even a vegetarian version with chickpeas or paneer works well for a lighter meal.

How long does it take to cook Kabuli Pulao?

Preparing Kabuli Pulao takes around 1.5 to 2 hours, including soaking rice, cooking the meat, layering, and final slow cooking for full flavour.

Can I add saffron to my Kabuli Pulao?

Saffron adds a rich aroma and golden colour. Just dissolve a few strands in warm milk and drizzle over the rice before final steaming.