28/07/2026
The most iconic rice dish from Afghanistan✨
Fragrant basmati rice, tender mutton, and the signature topping of caramelized carrots, raisins, and nuts-this is Authentic Kabuli Pulao. A festive dish that's elegant, comforting, and full of rich flavors, traditionally served at weddings, Eid, and special occasions.
Ingredients
For the Meat
* 1 kg mutton (bone-in)
* 3 tbsp ghee or oil
* 2 large onions, thinly sliced
* 1 tbsp ginger paste
* 1 tbsp garlic paste
* 2 tsp salt
* 1 tsp whole cumin seeds
* 8 green cardamoms
* 2 black cardamoms
* 1 cinnamon stick
* A cloves
6 cloves
* 2 bay leaves
* 1 tsp black peppercorns
* 6-7 cups water
For the Rice
* 750 g aged basmati rice
* Water for soaking
* Salt for boiling
For the Topping
* 2 large carrots, julienned
* ½ cup raisins
* ½ cup sliced almonds
* ½ cup sliced pistachios
* 3 tbsp ghee
* 2 tbsp sugar
* ½ tsp ground cardamom (optional)
Method
1. Wash and soak the rice for 30-45 minutes.
2. Fry the onions in ghee until golden. Add ginger-garlic paste, then the mutton. Sauté well.
3. Add all the whole spices, salt, and water. Cook until the mutton is tender, then strain and reserve the stock.
4. Boil the soaked rice in salted water until 70-75% cooked. Drain.
5. Caramelize the sugar in ghee, add the carrots and cook for 2-3 minutes. Stir in the raisins until they plump up, then add the almonds and pistachios.
6. Place the cooked mutton in a heavy pot, spread the rice over it, and pour 3-4 cups of the reserved stock over the rice.
7. Top with the caramelized carrots, raisins, and nuts. Cover and cook on dum over low heat for 25-30 minutes.
8. Gently fluff the rice and serve hot.
