Kabuli pulao is the Afghan national dish. Unmistakable in its appearance with its glistening carrots and large tender chunks of lamb, Kabuli pulao is an unforgettable dish.
*Update* I have modified my recipe! Yes, after some testing in the kitchen, I have updated my Kabuli pulao recipe. I hope you enjoy it. I’ve also uploaded a brand-new full-length video with captions on YouTube here.
This recipe can be scaled up for big occasions. Wikipedia has this to say about our national treasure:
Kabuli palaw is considered a festive and important dish due to the price and quality of the ingredients as well as its tradition of being Afghanistan’s national cuisine. The dish is traditionally placed in the center of the meal with other foods making up the rest of the perimeter.
Yes some spell it kabuli palaw, kabuli pulao, or qabli pilau. However you spell it, this will be a family favorite soon enough. The Gourmet Traveler says this:
“Kabuli palaw is a staple at any Afghan gathering,” says Durkhanai Ayubi. “Rice is very precious for Afghans – it forms the centrepiece of the meal, and all the other food is presented around it.”
Tips When Making Kabuli Pulao
Some key pointers when making pulao are 1) don’t let your rice get sticky and 2) don’t think of this as some “health dish.” The dish should be rich and delicious. It is a special occasion food.
Let’s talk about ingredients. Below, you can see the main stars of the dish: carrots, raisins, lamb, and one last secret ingredient I added in this new recipe…..sesame oil! I have researched this recipe for hours. I have read dozens and dozens of videos. Sesame oil is truly a secret ingredient that most people overlook. But trust me, it is crucial.
Let’s talk “masala”. You’ve heard that word a lot, I’m sure. It just means some spice mixture. Here, we use our char masala recipe. This masala includes black cardamom, cinnamon, clove, and cumin. One spice you may not have tried before is black cardamom. It has an intoxicating aroma. Black cardamom pods have a rich, smoky aroma. They are dried over a fire. You can buy black cardamom on our website here.
Afghans have the best rice dishes. Try our challow, shola goshti, aloo baloo palow, regular palow, and norinj palow.
Serving Suggestions for Kabuli Pulao
I recommend pairing some of our Afghan green sauce and garlic yogurt sauce with this. This will balance the dish’s richness. I would also recommend adding an Afghan salata and some of my easy naan.
You can’t have rice without bread in Afghanistan; you need your salad to get your veggies.
Freezing Tips and Storage Tips for Kabuli Pulao
Kabuli Pulao is a dish that, if stored right, can even INCREASE in flavor as leftovers. Here are my tips.
Fridge Storage Tips
1. Store only once it’s cooled. Putting hot rice in the fridge can create condensation that encourages spoilage and a gummy texture.
2. Use airtight containers. Rice absorbs odors easily — an airtight container is essential.
3. Shelf life: 3–4 days. Well‑cooked rice and meat components stay high-quality up to 4 days if refrigerated within 2 hours of cooking.
4. Keep toppings separate. Carrots and raisins soften faster than rice. Store them in their own little container so you can reheat them gently.
Freezing Kabuli Pulao (General Best Practices)
1. Cool it completely before freezing. Warm rice traps steam, which creates ice crystals and mushy grains. Let the pulao cool in a thin layer on a tray for 15–20 minutes before packing.
2. Freeze the components separately if you want the best texture. Kabuli Pulao has three different texture zones:
- Rice
- Meat
- Sweet topping (carrots & raisins)
If you have time, freeze each in small separate bags or containers. It prevents the carrots and raisins from becoming soggy and keeps rice fluffy.
3. Use shallow, flat containers or freezer bags. Spread the rice into a 1–1.5-inch layer in a freezer bag. This:
- Keeps grains separate
- Freezes faster (reducing moisture damage)
- Thaws evenly
Press out air before sealing to help prevent freezer burn.
4. Label with dates (Kabuli freezes well for ~2–3 months). Like most rice dishes, it stays highest quality within 8–12 weeks, though it remains safe longer if frozen solid.
5. Freeze in single‑meal portions. Portioning avoids repeated thawing, which compromises texture and food safety.
6. Don’t pack it too tightly. Kabuli needs a little space for its delicate long grains. Lightly “shake” the container after sealing to loosen the grains.
| Dish | Type | Key Components | Flavor Profile | When It’s Served | Difficulty |
|---|---|---|---|---|---|
| Kabuli / Qabili Palaw | Meat Palaw (National Dish) | Lamb, char masala, caramelized carrots & raisins, rich broth | Savory + sweet; aromatic; deeply rich | Holidays, gatherings; centerpiece dish | Medium |
| Challow (White Rice) | Plain/Steamed Rice Base | Long‑grain basmati, soaked, boiled & steamed (dam), sometimes light whole spices | Neutral, fragrant, non‑sticky; made to pair with qormas | Daily meals; Nowruz; served with qormas (spinach, kofta, potato) | Easy–Medium |
| Sabzi Palaw | Herbed/Green Palaw | Basmati rice steamed with herbs or served alongside spinach qorma (qorma‑e‑sabzi) | Herbal, savory, lightly aromatic | Often paired with qorma‑e‑sabzi; Ramadan tables; family meals | Medium |
| Shirin Palaw / Shirin Polo | Sweet Festive Rice | Basmati rice with candied citrus peel, carrots, nuts (almonds/pistachios), raisins, saffron | Sweet‑savory; aromatic; jeweled and festive | Weddings, Nowruz, celebrations | Medium–Hard |
Printable Kabuli Pulao Recipe
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Kabuli pulao recipe
Description
I hope you enjoy this Afghan national dish, Kabuli Pulao.
Ingredients
2–4 tbs char masala (recipe here)
2 teaspoons cumin seeds
1.5 lb lamb
350 grams julienned carrots
250 grams of raisins
1/4 C sesame oil
2 sliced onions
4 chopped garlic cloves
salt
2 Tablespoons of sugar
3 Cups Rice
Instructions
1. Rinse your rice. You want to make sure the water runs clear. This cloud water is the starch you that don’t want. Makes for sticky rice. (Good for other dishes, not this one) Let the rice soak.
2. Next, we are going to prepare the lamb. Break out your instapot, pressure cooker, or regular pot. Add your sesame oil and heat. Add your onions. Add your roughly cut garlic. Cook for 30 seconds and then add cumin.
3. Next we will add our lamb. Then add tablespoon of salt. Finally, add 3 Cups of water. I cook in my instapot for 25 minutes on high pressure. If you cook in a regular pot it will probably take about an hour. You want the meat to be fork tender.
4. While your meat is cooking, next cook your carrots and raisins. Add to pan some vegetable oil. Then, add your shredded carrots. This will not take long, cook until soft. Place on your foil.
5. Next, your raisins. I soak mine in hot water for about 5 minutes. Then, you will drain and add to the same pan you cooked the carrots in. This will go quick. Only cook for about 30 seconds. Then add them to the foil with your carrots and wrap into your foil packet to add to rice later.
6. Boil a large pot of salted water. Take your rice that you have rinsed and soaked and add to the boiling water. This is a step you have to watch. I can’t give you an exact amount of time to cook the rice. But, you are only partially cooking your rice. If you fully cook it you will have mushy pulao. On average 4 minutes should get you there. If you can break the rice in your finger you are done. Then, drain your rice.
7. Next, we are going to make our sugar solution to add a caramel color to our rice. In a pan add quarter cup of vegetable oil. Add your sugar. Let the sugar darken. Add 1/2 Cup of water, set aside.
8. Take your meat out of the broth when done cooking. Now it is time to assemble everything. Take a big pot and add half of your rice to the bottom. Then, add your lamb. Then add last of the rice. After that, use a few scoops of the lamb broth, add the sugar mixture, and char masala.
9. Poke some holes in the rice with the handle of a spoon. This will allow steam to release better. Take your packet of raisins and carrots and place in pan on top of your rice. I cover mine with more foil then put lid on rice.
10. Cook on stove top on medium-low heat for about 25 minutes.
Notes
Serve with Afghan green sauce and our garlic yogurt sauce. This will balance the richness of the dish. I would also recommend adding an Afghan salata and some of my easy naan.
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I love Afghan kabuli rice. Tried a few times but didnT turn out the way i wIshed. The recipes on inter Loojs do-able but After failing a few times i feel intimidated😂Now Im fasting, im craving for oe ad saw your recipe. Maybe will have a Go today. I dont hv black cardamom in my pantry though.thanks for sharing your way of preparing it.
You can do it! If you want to buy some black cardamom, check the links in our store. Such a great ingredient to have around the house. Can get it on Amazon 🙂 – Mirriam
Looks sumptious! Best part of trying a recipe like this is the repeated attempts to get it the way we like which mirrors the differences that can be found when others prepare it in their homes their way or how it can be at various restaurants serving food from the region.
would love to win and will be trying some of these recipes
I so Enjoy trying new recipes and am looking forward to trying these!!!
I don’t eat lamb myself but my brother does and would love this dish it does look yummy!
Best ever. So glad i came across Sister miriams channel.
As a Pakistani I make a lot of rice dishes but I have to say this is My favorite!
Made this for a masjid iftar gathering and turned out awesome 👌 jazaki Allah khair
My daughter introduced me to your channel and I love it! Thank you for these great recipes. I’ve made a few and am excited to try this one.
I love Indian food. I’ve never had Afgan food. I will have to try some of the vegetarian recipes.
looks delicious!
I am new to indian food. I’m very fascinated with cardamom. It is so aromatic and beautiful.
Close, it is Afghan food. But yes, cardamom is wonderful! You should try black cardamom. Even more magic.
The recipe looks great. I will have to make it for my family. We are new to this rice but we love all rice so it should be yummy
Amazing, Heather! So glad you stopped by. 🙂
Loved this recipe! I love afghan food ans was craving kabuli palau badly. This was on point. I used goat leg. It wasn’t as tender as i had wished. I made it in tbe instapot. Any tips for tender meat would be appreciated. Im so excited that it turned out so delicious. Better than what some afghans have made!
Looking over the recipe, you said the sesame oil elevates the flavour. But I need to understand if you’re referring to seseame oil meant but general cooking or Asian sesame seed oil meant for flavour. Please let me know. I can’t imagine Asian sesame oil as 1/4 cup seems far too much as the flavour is strong. Thank you.
Thank you for a wonderful recipe! An Afghan friend cooked Kabuli Pulao last week but I could not remember the exact recipe. Found yours and it is closest to what I saw her make. So impressed with all the remarkable work you do for afghan refugees in the US. More power to you!
a delicious recipe I recommend it to everyone
Just saw this recipe! Loved the way it was explained in the video. Trying it now. Hopibg to show off in front of husband and mom in law 😉
If you make it you deserve to show off! Have fun 😃
Sounds delicious
Cooked this beautiful recipie for my family as a celebration MeaL. I used mutton instead of lamb but it still came out amazing! Very worth the effort!
This is a whole new culinary world for me and it’s super exciting!
Thanks for the delicious recipe!
What a wonderful dish. My first time to cook afghan food and it was delicious!! I used chicken and your instructions were easy to follow. My husband also loved it. This will be the first of many of your recipes I try. Thank you.
More than 25 to 30 years ago, the san Francisco chronicle’s food page featured this dish. I successfully made the dish since ingredients were easily to find in California.
Now, i’m living in western north Carolina where ingredients are less easy to find.
on the 25th, i’ll turn 79 years old and plan to make Afghan kabuli rice. I do add a few dried apricots as well as currants.
the sesame oil is something I HAVEN’T TRIED, BUT HAVE SOME ON HAND. SOUNDS INTRIGUING.
RATHER THAN A BIRTHDAY CAKE, I’M MAKING A LEBANESE DESSERT CALLED Aish El Saraya.
yOUR PAGE IS LOVELY.
I made this recipe with my afghan boyfriend who was born right in kabul. I’ve been using your resources to learn how to cook afghan recipes, and they’re all delicious and have been consistently traditional. This Kabuli pulao was easy to follow, and delivered a delicious dinner for me and my boyfriend. I paired the pulao with a nice salata. The most important thing that i have learned from making kabuli pulao is the char masala!!! Like indian garam masala, each household’s recipe differs. I think i tweaked mine a bit, adding more spices than usual (that are still often used in afghan cooking. Don’t worry, i checked with my boyfriend). I can’t wait to make this again in the future.
I made this for my wife and mysel this evening, it was ABSOLUTELY DELICIOUS . I used diced lamb and lamb meatballs
Absolutely amazing. Made it for my entire family. They loved it. I did not see any instructions about cooling down the oil and sugar mixture before adding in the water so be great to add that little detail in because I ended up with sticky hard sugar.
I cooked this for dinner today and Hubby was very impressed. He said it taste exactly like the one gets from the afghan resto by us.
Thank you so much for the recipe!
Made this yesterday. I WAS SO NERVOUS I WAS GOING TO MESS SOMETHING UP. 😂 I watched your video and followed your tips and it turned out amazing 😍. The only thing I did not have was black cardamom so I will have to get some from Amazon. I used green cardamom so I can’t wait to make it again to get the different flavor from the black cardamom.
Yay!! I am so happy to hear this and that you found the recipe easy to use.
Hi Mirriam. I’m a long-time fan. Quick question: do you Soak your sela basmati rice in warm or cold water?
I am so sorry. I am a luddite and have never looked at the comments and how to reply so I hope I am not too late. There is one question you have to ask yourself when answering this question – how much time do I have. If I’ve got 30 minutes or less, I’ll use warm or hot water. If I’ve got longer, then cold. The warm/hot water obviously makes the rice plump up faster so its a bit of a cheat.
Hi, how many does this reCipe serve, please?
Almost all of my recipes serve 4-6 people. This one might serve 8 if you serve some side dishes.
I wonder how this would go using the spices whole in the broth rather than crushed. An afghani restaurant near me has an amazing qabuli palao, and his rice is always sparkling clean but the flavour is so spot on.
You can for sure use whole spices and, in fact, that is what I’ve started doing. The recipe is due for an update and that is how it will be done (you just have to make sure to remove them since no one wants a big chunk of coriander or black cumin in their food!)