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Kabuli Rice, traditional Afghan food

Kabuli Rice (Authentic Afghan Pulao)

Learn how to make authentic Afghan Kabuli Rice with tender meat, sweet raisins, carrots, and aromatic spices. Perfect for festive meals, family dinners, and traditional gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Festive Dish, Lunch, Main Course
Cuisine: Afghan, Central Asian, Middle Eastern
Calories: 550
Ingredients Method

Ingredients
  

  • For the Rice:
  • 3 cups long-grain basmati rice
  • Water as needed
  • 3-4 tablespoons oil or butter
  • 2 teaspoons salt
  • 2 tablespoons saffron infused in warm water
  • For the Meat:
  • 500 grams mutton or beef preferably thigh
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon Kabuli spice mix or cinnamon + cardamom + cumin
  • Salt and black pepper to taste
  • Water for cooking
  • For the Toppings/Decoration:
  • 1 cup carrot slices
  • 1 cup raisins
  • 1/2 cup almond or pistachio slices
  • 1 tablespoon sugar
  • 2 tablespoons butter or vegetable oil
  • 1 teaspoon ground cardamom
  • A pinch of cinnamon
  • Black cumin optional

Method
 

  1. Cook the Meat:
  2. Heat oil in a pot, sauté onion and garlic, then add meat, salt, pepper, and Kabuli spices.
  3. Add water, cover, and simmer until the meat is tender. Keep the broth for later.
  4. Prepare the Rice:
  5. Wash and soak the rice for 1 hour.
  6. Partially cook the rice until slightly firm in the center, then drain.
  7. Cook Carrots and Raisins:
  8. In a pan, melt butter and fry the carrot slices until soft. Add sugar, cardamom, and cinnamon.
  9. Separately, sauté raisins in a little butter until they puff up.
  10. Assemble the Pilaf:
  11. Pour some oil into the bottom of a large pot. Layer half the rice, sprinkle with saffron water and broth.
  12. Add cooked meat on top, then layer the remaining rice. Drizzle with a little oil.
  13. Steam the Kabuli Rice:
  14. Cover the pot and simmer on low heat for 30-45 minutes to let flavors meld and the rice steam perfectly.
  15. Final Decoration:
  16. Gently fluff the rice, then top with cooked carrots, raisins, and nuts.
  17. Optional: drizzle some butter or meat broth for extra aroma.