Kabuli Pulao
Kabuli Pulao is an Afghan pilaf dish and one of the most internationally recognized Afghan rice dishes.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 500 g (16 oz) chopped meat (chicken, lamb or beef)
  • 300 g (10 oz) basmati rice
  • 125 ml (4 fl oz) vegetable oil
  • 100 g (3 ½ oz) carrot cut into thin matchsticks
  • 1 large onion, chopped
  • 75 g (3 oz) raisins
  • 25 g (1 oz) chopped unsalted pistachios
  • 15 g (½ oz) whole almonds cut in half
  • 1 tsp sugar
  • ½ tsp ground black pepper
  • ½ tsp cumin powder
  • ½ tsp cardamom powder
  • ½ tsp ground cloves
  • Salt
  • 2 tbsp vegetable oil for frying the carrots
  1. Place the rice in a large bowl of cold water to soak for about 2 hours.
  2. Put the vegetable oil in a large pan over a medium-low heat. Add the onions and cook very gently for about 15 minutes until the onions are well browned.
  3. Remove the onions with slotted spoon and allow to cool a little before grinding them into a paste.
  4. Turn up the heat on the pan slightly and add the meat and the ground onions.
  5. Mix the spices together and add half of this spice mix. Season with salt and continue cooking to brown the meat.
  6. Once the meat is browned add 250 ml (8 fl oz) of water to the pan. Cover and simmer gently until the meat is tender, topping up the water from time to time if necessary.
  7. Place the 2 tbsp of oil in a frying pan over a medium heat. Add the carrot and sugar and fry gently for about 5 minutes until the carrot is soft.
  8. Remove the carrot from the oil and place in a bowl.
  9. Add the raisins to the pan and fry gently for about 1 minute. Remove the raisins from the oil and add to the carrot.
  10. Add the chopped nuts to the carrot and raisins and mix well. Pour the mixture onto some aluminium foil and fold to make a parcel.
  11. Once the meat has become tender separate it from its gravy.
  12. Drain the rice and place in a large pan of boiling, salted water. Cook for just a few minutes until the rice is soft but not yet fully cooked, then drain.
  13. Place the rice back in the pan and add the gravy from the meat. Mix well.
  14. Sprinkle on the remaining spice mix. Place the meat and the foil parcel on the top of the rice.
  15. Cover and simmer on the lowest possible heat for about 15 minutes.
  16. When the contents of the pan are well steamed remove the meat and foil parcel and put to one side.
  17. Place half the rice in a large bowl. Add the meat then cover with the remaining rice. Finally spread the contents of the foil parcel over the top of the rice.
Titli's Tips
Many people will use sugar or tomato paste to give colour to this dish, but all the colour and flavour you need can be obtained from the onions.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 810 40%
Calories from Fat 352
Total Fat 39.2g 60%
Saturated Fat 4.9g 24%
Unsaturated Fat 31.3g
Amount Per Serving       % Daily Value
Total Carbohydrate 82.2g 27%
Dietary Fibre 3.5g 14%
Sugars 13.9g
Protein 35.1g 70%
Cholesterol 81.3mgs 27%
Percent Daily Values based on a 2,000 calorie diet.