Qabuli / Afghani Pulao

Ingredients

• 380 g (2 cups)basmati rice
• 500 glamb or meat of your choice
• 1/3carrots, cut into julienne
• 50 g (1/3 cup)raisins
• 1 mediumonion
• 7.5 ml (1/2 tbsp)vegetable oil
• 12.5 g (1 tbsp)sugar
• to tastesalt
• 22.5 ml (1.5 tbsp)garam masala
• 7.5 ml (1/2 tbsp)ground cinnamon

Instructions

1. 1

   Soak the rice

   Wash the rice and leave it to soak for 30 minutes. Boil it in salted water until about 80% cooked, then drain and rinse.

2. 2

   Brown the lamb

   Heat 80 ml (1/3 cup) oil in a frying pan. Fry the lamb cubes for about 10 minutes, turning until golden brown on all sides.

3. 3

   Cook the meat

   Add 120 ml (1/2 cup) water and pressure-cook the lamb for 5–10 minutes. Set the meat aside and reserve the remaining broth for the rice.

4. 4

   Prepare the carrots

   Peel the carrots and cut them into julienne.

5. 5

   Caramelise carrots

   Melt the butter in a small pan. Add the carrots and fry over low heat for about 5 minutes. Sprinkle over the sugar, cover the pan and let the carrots caramelise for about 10 minutes.

6. 6

   Fry the raisins

   Rinse the raisins and leave them to dry. Fry them in oil until they puff up.

7. 7

   Season the rice

   In a separate pan, heat 30–45 ml (2–3 tbsp) oil and cook the onion until brown. Add the reserved meat broth, garam masala and cinnamon. Add the rice and mix well, then adjust the salt. Cover and cook over high heat for 2–3 minutes, then turn the heat to low and cook for 15 minutes.

8. 8

   Arrange and serve

   Spoon the pulao onto a large plate. Put some raisins on top, place the meat in the middle and garnish with the carrots and more raisins.

9. 9

   Serve the pulao

   Serve and enjoy.

What is Qabuli pulao?

Qabuli pulao, also known as Kabuli pulao, is an Afghan rice dish commonly served with meat and sweet garnishes. Its characteristic contrast comes from savoury spiced rice topped with carrots and raisins.

This version cooks the rice and lamb separately before combining them with the meat broth. That lets the rice take on the seasoning while keeping the meat and toppings distinct for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 31g protein, 99g carbs, 40g fat.

The rice supplies most of the carbohydrates, while lamb contributes protein and much of the fat; oil used for frying also adds fat. Serve a moderate portion with salad or another fresh vegetable to balance the plate. The nutrition estimate is approximate because the recipe does not specify the carrot quantity and its oil and butter instructions are inconsistent.

Build flavour with the broth

Reserved broth: the recipe uses the liquid left from cooking the lamb as the flavouring for the rice. Add it along with the spices so the rice can absorb its savoury taste as it finishes cooking.

Spice mix: garam masala and cinnamon season the rice with warm, aromatic notes. Stir them into the broth before adding the rice to distribute them evenly.

Get the rice texture right

Soaking: give the basmati 30 minutes in water before boiling, as directed. This prepares it for the separate finishing stage in the seasoned broth.

Partial cooking: stop boiling when the grains are about 80% cooked, then drain and rinse. The rice cooks for another 17–18 minutes under the lid, so starting with fully tender grains may leave them too soft.

Cook the lamb until browned

Even browning: turn the lamb so its sides colour in the pan during the stated 10 minutes. Browning gives the meat a deeper flavour before it is pressure-cooked.

Pressure cooking: the method gives a range of 5–10 minutes. The exact time depends on the cut and pressure cooker, so check that the lamb is tender before setting it aside.

Keep the toppings distinct

Carrots: cut them into thin julienne so they soften evenly in the pan. Cook them gently before adding sugar, then cover for the 10-minute caramelising stage.

Raisins: rinse and dry them before frying, and take them off the heat once they have puffed up. They provide a sweet contrast to the spiced rice and lamb.

Finish the rice gently

Lid and heat: after mixing the rice with the broth and seasonings, cover the pan for the final cooking. The recipe calls for 2–3 minutes on high heat followed by 15 minutes on low.

Check the pan: use a pan with a close-fitting lid and keep the heat low for the longer stage. If the rice is not yet tender, continue cooking briefly rather than stirring it repeatedly.

Serve it as a centrepiece

Presentation: pile the rice onto a large plate, arrange the lamb in the middle and scatter the carrots and raisins over it. Keeping the garnishes on top shows off the different textures.

On the side: serve with a crisp salad or plain yoghurt to bring a fresh, cool contrast to the rich rice and meat.

Recipe notes & tips

• Cut the carrots into fine, even strips so they cook at a similar rate.
• Dry the rinsed raisins before frying to limit splattering.
• Reserve all the broth left after pressure-cooking the lamb for the rice.
• Use a lid that fits well for the final rice-cooking stage.
• Taste the broth before adding the rice and adjust the salt to your preference.

Variations

• Choose another meat: use the meat of your choice in place of lamb, as the ingredient list allows.
• Adjust the spice: use less garam masala for a milder flavour.
• Add more carrots: increase the carrot topping for extra sweetness and colour.
• Change the garnish: scatter the raisins more lightly if you prefer less sweetness in each bite.

Common mistakes to avoid

• Overcooking the rice at the start: boil it only until about 80% cooked, since it finishes under the lid.
• Skipping the broth: reserve the lamb cooking liquid, as it seasons the rice.
• Burning the carrots: keep the heat low during frying and caramelising.
• Frying wet raisins: let them dry after rinsing to reduce splattering.
• Cooking uncovered: keep the lid on during the final rice stage so the rice cooks as directed.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions