Kabuli Rice Recipe: Homemade Afghani Rice
Kabuli Rice is one of the most famous and authentic Afghan dishes, which is particularly popular in many countries, including Iran, Tajikistan, and even some cities in the Middle East. This fragrant and colorful dish is made from a combination of long-grain rice, softened meat, raisins, carrot slices, and hot spices. Kabuli Pulao is not only an everyday dish, but also a ceremonial and festive dish and is usually served at gatherings, weddings, and celebrations.
Kabuli Pulao is one of the perfect examples of Central Asian cuisine, in which the aroma, flavor, mild sweetness, and texture of rice create complete harmony. This dish reflects the hospitality culture of the Afghan people; a dish that is not only filling and nutritious, but also very attractive and appetizing in appearance.
What is Kabuli Rice?
Unlike many dishes that have their roots in ancient times, Kabuli Rice is an evolved form of Central Asian pilaf. This dish first became popular in Kabul and Mazar-e-Sharif and gradually became the national dish of Afghanistan. In the past, only the wealthy could afford it, because expensive ingredients such as saffron, raisins and high-quality meat were used in its preparation. This is why Kabuli Rice became known as a party dish.
Over time, and with greater access to raw materials, Kabuli Rice entered the table of more families and today it is one of the most widely used pilafs in the region. Even in Iran especially in the cities of Mashhad, Gorgan and Zahedan various versions of this dish are prepared. Among the most famous Afghan dishes and delicacies are Sheer Yakh, Mantu and Bolani, for which we have provided you with the easiest recipes.
Ingredients for making Kabuli Rice (4 people)
Ingredients for Plov:
| Long grain rice (basmati) | 3 cups |
| Water | As needed |
| Oil or butter | 3 to 4 tablespoons |
| Salt | 2 teaspoons |
| Infused saffron | 2 tablespoons |
Ingredients for meat:
| Mutton or beef (preferably thigh) | 500 grams |
| Onion | 1 large one |
| Garlic | 3 cloves |
| Plov spice or Kaboli mixture | 1 tablespoon |
| Salt and black pepper | As needed |
| Water | for cooking meat |
Decorative ingredients (toppings):
| Carrot slices | 1 cup |
| Raisins for Plov | 1 cup |
| Almond slices or pistachio slices | 1/2 cup |
| Sugar | 1 tablespoon |
| Butter or vegetable oil | 2 tablespoons |
| Ground cardamom | 1 teaspoon |
| Cinnamon | A little |
| Black cumin (optional) | As needed |
How to make Kabuli Rice (step by step)
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Cooking the meat
First, put the meat in a pot with chopped onion, garlic, salt, pepper and spices and fry for a while. Then add some water and let the meat become completely soft and cooked. The meat broth is very important in making pilaf, so do not throw it away.
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Preparing the rice
Wash the rice and soak it in lukewarm water and salt for 1 hour, and half-cook it like Iranian pilaf and drain it. In this dish, the rice should definitely grow a little and its core should be firm.
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Preparing the carrot and raisin slices
Melt the butter in a pan and fry the sliced carrots until they soften, and then add the sugar and spices.
Fry the raisins separately with a little butter until they puff up.
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Preparing the pilaf layers
Pour a little oil into the pot and place bread or potatoes at the bottom of the pot to make the appearance and taste of the end of the dish more attractive. Pour half of the rice, pour some broth and saffron over it, place the meat pieces on top of the rice, and add the rest of the rice. Add a little oil to the rice and let the pilaf simmer for 30 to 45 minutes.
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Final decoration of the Kabuli pilaf
After simmering, mix the rice gently and put it in a dish, and finally pour the carrot, raisin, and nut mixture over the pilaf. If desired, add a few spoons of broth or warmed butter over the pilaf to enhance its aroma.
Kabuli Rice (Authentic Afghan Pulao)
Ingredients
Method
- Cook the Meat:
- Heat oil in a pot, sauté onion and garlic, then add meat, salt, pepper, and Kabuli spices.
- Add water, cover, and simmer until the meat is tender. Keep the broth for later.
- Prepare the Rice:
- Wash and soak the rice for 1 hour.
- Partially cook the rice until slightly firm in the center, then drain.
- Cook Carrots and Raisins:
- In a pan, melt butter and fry the carrot slices until soft. Add sugar, cardamom, and cinnamon.
- Separately, sauté raisins in a little butter until they puff up.
- Assemble the Pilaf:
- Pour some oil into the bottom of a large pot. Layer half the rice, sprinkle with saffron water and broth.
- Add cooked meat on top, then layer the remaining rice. Drizzle with a little oil.
- Steam the Kabuli Rice:
- Cover the pot and simmer on low heat for 30-45 minutes to let flavors meld and the rice steam perfectly.
- Final Decoration:
- Gently fluff the rice, then top with cooked carrots, raisins, and nuts.
- Optional: drizzle some butter or meat broth for extra aroma.
Golden tips for an authentic Afghan Kabuli Rice
- Using long-grain basmati rice is the key.
- The meat should be completely soft, but not mushy.
- Special Kabuli spices (cinnamon, cardamom, cumin, pepper, and a little cumin) create the main flavor.
- For more aroma, butter is the best choice.
- Carrots should be mildly sweet; do not add too much sugar.
- The more steam the pilaf is and the longer it simmers, the better the flavor will be.
Properties and benefits of Kabuli Rice (in moderate consumption)
- High energy
Due to the presence of rice and meat, this food is very energizing and is suitable for active people, workers and athletes.
- Rich in protein
Mutton meat has complete protein and is useful for muscle growth.
- Boosts the immune system
Spices such as cinnamon, cardamom and cumin have antimicrobial and anti-inflammatory properties.
- Positive effect on heart health
If prepared with little oil or olive oil, it has little unhealthy fat.
- Memory booster
The presence of raisins and almonds is rich in antioxidants.
Possible side effects of excessive consumption of Kabuli Rice
Like any other food, excessive consumption can cause problems:
- High calories
Due to the presence of rice and meat, excessive consumption can cause weight gain.
- Not suitable for people with diabetes
Because rice increases blood sugar.
- Possibility of increased blood fat
If cooked with a lot of butter or animal fat.
- Heavy digestion for sensitive stomachs
Especially if the meat is very fatty.
How to serve Kabuli plov
- With Shirazi salad or vegetable salad
- With yogurt and cucumber
- With tea after a meal in the Afghan style
- With meat dishes
- For parties with a large dish and eye-catching decoration
How to store Kabuli plov
In the refrigerator
It can be stored in a lidded container for up to 3 days.
In the freezer
It will last for up to 2 months and to reheat, pour a few spoons of boiling water over the plov and brew it in a pot.
Summary
Kabuli Rice is an authentic, festive and incredibly fragrant dish that not only has a different taste, but also offers a perfect combination of protein, carbohydrates and nutrients. This dish is not It is the heart of Afghan culinary culture and art, and if prepared correctly, it is considered one of the most delicious dishes in the Middle East. If you are looking for a stylish, festive, and yet easy meal, Kabuli Pulao is one of the best choices. Just try it once and you will fall in love with its wonderful taste.
Frequently Asked Questions about Kabuli Rice
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What makes Kabuli Rice different from regular pilaf?
Kabuli Rice is unique because of its blend of tender meat, sweet carrots, raisins, and aromatic spices such as cardamom and cinnamon.
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What type of rice is best for Kabuli Pulao?
Long-grain basmati rice works best because it cooks fluffy, separate, and absorbs flavors well.
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Can Kabuli Rice be made without meat?
Yes. A vegetarian version can be made by replacing meat with chickpeas or sautéed vegetables.
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Why does Kabuli Rice include sweet ingredients like raisins and carrots?
The mild sweetness creates a balanced flavor when combined with spices and savory meat.
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How do you prevent Kabuli Rice from becoming mushy?
Use long-grain basmati, avoid overcooking during parboiling, and steam it gently over low heat.