Kabuli pulao, also called Afghani pulao or qabili palaw, is the national dish of Afghanistan: tender lamb, basmati rice cooked in the lamb’s own broth, and a topping of sweet, glossy carrots and raisins. This version uses lamb shanks, slow-cooked until the meat falls off the bone.
It’s a dish for special occasions and big family meals, and it’s much milder than most South Asian rice dishes. The flavour comes from cumin, cardamom, cloves and black pepper rather than chilli, balanced by the sweetness of the carrots and raisins.
Why this recipe works
- Lamb shanks. The bones make a rich broth, and the meat stays juicy through two hours of simmering.
- Rice cooked in the broth. The soaked basmati goes straight into the lamb stock, so every grain carries the flavour of the meat and spices.
- Carrots and raisins cooked separately. They’re fried in ghee with a little sugar and cooked gently until soft and sweet, then spread over the rice.
- A tight seal. Foil and a lid trap the steam for the last 30 minutes, so the rice cooks through and each grain stays separate.
Tips for the best kabuli pulao
- Sear the lamb well. Ten minutes with salt and cumin powder builds the flavour of the broth.
- Soak the rice for an hour. Wash it first, then soak it while the lamb simmers. It cooks more evenly and breaks less.
- Skim the broth. Spoon off anything that rises to the top when the water first boils.
- Fluff gently. Use a fork, not a spoon, so the rice stays light.
- Prefer beef? Try our beef kabuli pulao.
Kabuli pulao vs biryani
Both cook rice and meat together, but they taste very different. Biryani layers rice with a spiced and often hot masala. Kabuli pulao cooks the rice in a clear meat broth with whole spices, so it’s mild and fragrant, and it’s finished with sweet carrots and raisins. Compare it with our biryani recipes, or try Aamna’s Peshawari chicken pulao.
What to serve with kabuli pulao
It’s a complete meal on its own. Serve it with a simple salad of tomato, cucumber and onion, a bowl of plain yoghurt or raita, and naan. For a feast, add Peshawari chapli kebabs.
Kabuli Pulao FAQs
What is kabuli pulao?
Afghanistan’s national dish: rice cooked in a meat broth with whole spices and topped with sweet carrots and raisins. Many cooks also add almonds or pistachios.
Is kabuli pulao the same as Afghani pulao?
Yes. Kabuli pulao, Afghani pulao, qabili palaw and kabuli palaw are all names for the same dish. The name probably comes from qabili, a Persian word meaning capable or fine, rather than from the city of Kabul.
Is kabuli pulao spicy?
No. It’s fragrant rather than hot, with cumin, cardamom, cloves and black pepper and no chilli at all.
How long does kabuli pulao take?
About 2 and a half hours, most of it simmering the lamb. Soak the rice for an hour while the lamb cooks.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Kabuli Pulao with Lamb Shanks
Kabuli pulao, or Afghani pulao, is Afghanistan’s national dish: slow-cooked lamb shanks, basmati rice cooked in the broth, and sweet carrots and raisins on top.
Ingredients
For the Lamb Shanks:
For the Carrots and Raisins:
For the Rice:
Instructions
Heat Oil and Ghee:
Prepare the Lamb Shanks:
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In a large cooking pot, heat 1 cup of oil and 1/4 cup of ghee over medium heat.
Fry Onions:
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Add 3 sliced white onions and fry for about 5 minutes until they turn translucent.
Sear Lamb Shanks:
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Place the lamb shanks into the pot. Season with 1 tablespoon of salt and 2 tablespoons of cumin powder.
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Sear the meat with the spices for around 10 minutes until a nice sear develops and an aromatic fragrance arises.
Add Dry Aromatics:
Introduce Spices:
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Add 1 tablespoon of whole cumin, 1 teaspoon of green cardamom, 1 teaspoon of cloves, 1 teaspoon of peppercorn, and 2 black cardamom pods into the pot.
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Fry these spices together with the meat for an additional 2 minutes.
Cook the Lamb Shanks:
Add Water and Simmer:
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Pour in 7 cups of water and bring the mixture to a boil.
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Remove any excess fat or impurities that rise to the top.
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Cover the pot with a lid and let it cook on medium heat for about 2 hours until the meat becomes tender and easily falls off the bone.
Prepare Carrots and Raisins:
Fry Carrots and Raisins:
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In a separate pan, heat half of the remaining ghee.
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Add 500 grams of sliced carrots and fry for 5 minutes.
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Include 250 grams of fiery raisins and fry for an additional 2 minutes.
Add Sugar and Simmer:
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Sprinkle 2 tablespoons of sugar over the carrots and raisins.
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Reduce the heat, cover with a lid, and let it cook slowly for 20 minutes until the carrots are tender and the raisins plump up.
Add Rice to Lamb Mixture:
Add Rice:
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Once the meat is fully cooked, add the pre-soaked and washed basmati rice into the pot.
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Increase the heat and allow the rice to surface. Gently stir to evenly distribute the rice in the pot.
Final Assembly:
Sprinkle Cumin and Layer:
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Sprinkle 1 tablespoon of cumin powder over the rice.
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Add the previously prepared fried carrots and raisins to the pot, ensuring even distribution.
Cover and Cook:
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Cover the pot with foil and then with a lid to create a tight seal.
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Reduce the heat to low and let it cook for 30 minutes until the rice is fully cooked and each grain remains distinct.
Serve:
Fluff and Plate:
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Once cooked, gently fluff the rice with a fork.
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Plate the Afghani Pulao, showcasing the tender lamb shanks surrounded by flavourful rice, carrots, and raisins.
Note
High-Quality Lamb: Use fresh and high-quality lamb shanks for the best flavour and tenderness.
Proper Rice Preparation: Wash and soak the rice for at least an hour to ensure it cooks evenly and remains fluffy.
Slow Cooking: Slow cooking the lamb shanks helps in developing deep flavours and achieving tender meat.
Even Layering: When adding the rice and carrot-raisin mixture, ensure even layering to distribute flavours uniformly.
Seal Tightly: Sealing the pot with foil and a lid ensures the rice cooks properly and absorbs all the flavours.
Gentle Fluffing: Use a fork to fluff the rice gently, preventing it from becoming mushy.
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I loved this recipe!! So full of flavor too! I found that the rice were too oily using the entire stock from the lambshanks so I will probably use half the stock next time. But oh so delicious !!
Very good recipe 👌🏼