Afghanistan's national dish · Lamb stock rice
Kabuli Pulao Recipe (Afghan Lamb Rice with Carrots and Raisins)
Brown the onions dark. Rice in lamb stock. Carrots on top, not in.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKabuli pulao is the national dish of Afghanistan and a favourite in Peshawar too: lamb cooked into a dark stock, rice steamed in that stock, and a sweet topping of carrots, raisins and almonds. It turns pale and mushy when the onions are not browned and the rice is boiled in too much water. The fix is frying the onions deep brown, measuring the stock, and steaming the rice under a tight lid.
The 3 laws of kabuli pulao
Why this recipe works
Pale onions
Gives the brown colour and depth.
Lots of water
Separate, glossy grains.
Mixed in
Sweetness stays as a contrast.
Shopping and prep list
Ingredients
Lamb and stock
Rice and topping
The NineFoods pulao gauge
Is the rice ready?
Lift the lid and check a grain.
Method · 4 stages
Step by step
Onions and lamb
- Fry onions in oil until dark brown; lift out half and crush.
- Brown the lamb with garlic and salt.
Stock
- Add water, crushed onions and spices; simmer until lamb is tender.
- Measure 4.5 cups of stock for the rice.
Topping
- Fry carrots in oil until soft, add sugar and raisins until plump, then nuts.
Rice
- Boil stock, add drained rice, cook until water drops below the rice.
- Bury the lamb, cover tightly and steam on low. Use the gauge above.
- Serve with the topping on top.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Onions not browned.
Fix next time
Fry onions dark brown.
Why
Too much stock.
Fix next time
Use 1.5 cups stock per cup of rice.
Why
Short simmer.
Fix next time
Cook lamb until tender before the rice.
Why
High heat.
Fix next time
Fry carrots on medium-low.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb | Main | Beef or chicken thighs |
| Black raisins | Sweetness | Golden raisins |
| Carrots | Topping | Orange zest strips |
| Basmati | Rice | Sella basmati |
After the meal
Serve, store, reheat
Serve with
Afghan salad, yoghurt and naan.
Store
Fridge 3 days.
Reheat
Sprinkle water, cover and steam.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the rice ready) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Kabuli Pulao FAQ
What is Kabuli pulao?
Afghanistan's national dish of lamb, rice, carrots and raisins.
Is Kabuli pulao the same as Peshawari pulao?
They are very close; Peshawar's version comes from the same tradition.
Why is my pulao pale?
The onions were not fried dark enough.
Can I use chicken?
Yes, cook the stock for 35 minutes.