How to Make Authentic Afghan Kabuli Pulao (Mutton Rice Pilaf)
If there’s one dish that always brings everyone to the table, it’s Kabuli Pulao.
I still remember the first time I cooked it for my family — the kitchen smelled like a blend of celebrations and comfort. The warm aroma of cumin, cardamom, and caramelized onions filled the air, and before I could even plate it, everyone was already peeking into the pot.
This Afghan Kabuli Pulao is the perfect mix of savory, sweet, and aromatic. Tender mutton simmered in spiced broth, basmati rice that stays perfectly fluffy, and those golden carrots and raisins that make it beautiful enough for any gathering.
How to Make Authentic Afghan Kabuli Pulao (Mutton Rice Pulao)
Course: Dinner, LunchCuisine: Afghan, CentralAsianDifficulty: Moderate4
servings20
minutes1
hour20
minutes420
kcal1
hour40
minutesLearn how to make authentic Kabuli Pulao — tender mutton cooked in aromatic spices, layered with basmati rice, caramelized carrots, and raisins. A traditional Afghan rice recipe that’s flavorful, festive, and easy to make at home.
Ingredients
- For the Meat and Masala:
1½ kg lamb or mutton
1 tbsp black peppercorns
4 black cardamoms
6 cloves
1 small cardamom
1 tbsp cumin seeds
3 sliced onions (about 400g)
1 tbsp garlic paste
Salt, as per your taste
1 cup (220g) oil
2 litres water
- For the Rice and Toppings:
4 cups (800g) basmati rice
2 tbsp butter
2 tbsp oil
2 small carrots, julienned
1 tbsp sugar
80g raisins
Directions
- Prepare the Masala:
- Blend black peppercorns, black and green cardamoms, cloves, small cardamom, and cumin seeds into a fine powder. Set aside.
- Prepare the Rice:
- Rinse the rice three times and soak in water for 30 minutes. Drain before cooking.
- Cook the Meat:
- Heat oil in a large pot. Add 3 sliced onions (400g) and sauté until golden brown.
- Add garlic paste and cook briefly.
- Add the mutton and stir until browned.
- Add salt as per your taste and 2 tbsp of the prepared masala. Mix well.
- Pour in 2 litres of water.
- Cover with lid and simmer for 45–60 minutes, until the meat is tender.
- Prepare the Carrot and Raisin Topping:
- In another pan, heat butter and oil together.
- Add carrots and sauté for 6–8 minutes until tender-crisp.
- Add sugar and raisins; cook for 1–2 minutes, then set aside.
- Assemble the Pulao:
- Remove the lid from the mutton stock and stir well.
- Add the soaked rice and mix gently.
- Add the fried carrots and raisins.
- Sprinkle a little more of the prepared masala on top.
- Cover and cook on low heat for 5–10 minutes, until the rice is fluffy and aromatic.
- Once done, remove the pot from the heat and let it rest for a few minutes before serving.
Recipe Video
Notes
- Use aged basmati rice for the best texture and aroma.
- Slow cooking the meat gives the broth depth and richness.
- Always let the pulao rest after cooking — it allows the rice to absorb flavor evenly.
- Add slivered almonds or pistachios for a festive look.
- A spoon of ghee on top enhances flavor and shine.
Frequently Asked Questions (FAQs)
 Can I make this with chicken?
Yes, chicken works great! Reduce the cooking time to about 25–30 minutes.
What type of rice works best?
Long-grain basmati rice gives the best texture and authentic Afghan look.
 My rice turned sticky — what went wrong?
You may have added too much water or overcooked it. Use just enough broth to cover the rice by an inch and cook on low heat.
Can I prepare this ahead of time?
Yes! Kabuli Pulao reheats well. Just sprinkle a bit of water or ghee before reheating to keep it moist.
 Is this dish spicy?
No, it’s mildly spiced — fragrant, not hot. You can add green chilies or chili flakes for more heat.
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