Kabuli Pulao with Raisins and Carrots

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Afghan dishes are rich in calories and perfectly suit to dry and cold weather of this rugged terrain. Kabuli Pulao is the national dish of Afghanistan and is very popular in south Asia and middle east. Although there are many variants of pulao, Afghan version is known to be more rich and fulfilling. Combination of rice, lamb meat, carrots and raisins makes it a perfect meal for every occasion. If you're planning to make it, do make sure you prepare it in bulk as your friends and family members are going to ask for it again and again. The authentic Kabuli pulao recipe is not spicy at all but if you prefer a bit hot version, do not hesitate to add some red and green chilies in your preferred form.

Kabuli Pulao
Kabuli Pulao with Raisins and Carrots

Kabuli pulaw in a platter

Delicious Kabuli pulaw with raisins and carrots made in an easy way to surprise your loved ones by making this popular and yummy pulaw recipe of Afghanistan.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 6

  • 500 gm basmati rice
  • 2.5 lbs lamb meat
  • 3 cups mutton broth
  • 2 medium onions (chopped)
  • 1/2 cup golden raisins
  • 1 cup carrots (diced)
  • 2 tsp cumin seeds
  • 1.5 tsp green cardamom powder
  • 2" cinnamon piece
  • 1/4 tbsp whole black pepper
  • 1-1/2 cup vegetable oil
  • 1 tsp butter
  • salt to taste


1. Saute carrots and raisins in butter and keep aside.

2. Heat 2 tbsp oil and stir fry onions till translucent. Add rice and mutton broth and cook till tender.

3. In a separate pan, heat some oil and fry all whole spices and add lamb pieces. Add salt to taste and cook for 5-6 minutes.

4. In a greased baking dish, arrange lamb piece in center and cover with half-done rice. Sprinkle carrots and raisins on top.

5. Preheat oven on 250 degrees and bake for 20 minutes.

6. Garnish with ginger julienne and serve hot in a large flat dish.

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