Afghan kabuli pulao recipe

Afghan Kabuli pulao recipe


1 1/2 kg Golden sella rice

1 kg Chicken or stewing lamb

1/2 cup oil

4 Onions thinly sliced

4 Garlic piece minced

Half tbs salt and black pepper

4 carrots (peeled and shredded )

Half cup red raisins (washed and drained)

Half tbs Cardamom powder

1 tbs Cumin seeds powder

Half tbs Gram masala

1 ltr Boil water

half cup almonds -peeled and  sliced

2 tbs sugar


In a large bowl wash and drain the rice in 3 to 4 changes of water,then add more water to cover the rice and set aside to soak for about 1 or 2 hours,


Heat half cup of oil in a large heavy,bottomed pot,add the meat or chicken to get a little brown,then add onions and sauté until cooked and softened,5 to 10 mins then add the garlic and other spices for another min,


Add boil water and let it boil about half an hour in simmering flame ,

Until the meat is fork tender,


Drain the sautéed rice and add it to the boiling stuff and stir it,

Return to a boil and cook the rice for about 5 to 10 mins until it gets drained,if needed more water then add boil water do not stir alot ,


Heat half cup of remaining oil in a pan on medium flame ,add the carrots and sauté it for about 5 mins to soften,

Then stir in the sugar and continue to cook for 2 min then stir in the raisins for 2 mins taking care not to let it burn,

Remove from the heat carefully and add cardamom powder and set aside,


Keep the sautéed carrots and raisins in a corner on top of the rice be sure that the rice gets drained properly,

Then cover the cap with a clean cloth and keep it on a low flame for about 5 to 10 mins,

Now take out the sautéed carrots and raisins side on a plate,

Take out the rice first on a dish then spread the carrots and raisins and almonds on top and serve,

Enjoy the yummy afghani pulao 😋👍🏻


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