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Kabuli Pulao Recipe

Kabuli Pulao Recipe

Kabuli Pulao Recipe

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Cuisine Afghan
Servings 6
Calories 453 kcal


  • 2 cup Basmati Rice
  • 2 tsp Granulated Sugar
  • 1 cup Seedless Raisins
  • cup Carrots
  • cup Almonds
  • 1 tbsp Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Cinnamon
  • ¼ tsp Cardamoms
  • ½ tsp Garam Masala
  • ¼ cup Oil
  • 500 gm Mutton
  • 2 Onions
  • 2 tbsp Oil
  • 2 tsp Salt


  • Heat 2 tbsp oil in a deep, heavy-based saucepan. 
  • Add chopped onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside. 
  • Add cubed boneless mutton  to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (½ tsp garam masala, ¼ tsp ground cardamom, ¼ tsp ground cinnamon, ¼ tsp freshly ground black pepper) and 1 tsp of salt. 
  • Stir over heat for 1 minute, add 1 ½ cups water, then return onion to the pan. Cover and simmer for one hour. 
  • While the meat is cooking, add ¼ cup oil to a frying pan and lightly brown/toast cup sliced almonds. Remove from pan, leaving oil behind. 
  • Add 1 ½ cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often. 
  • Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with granulated sugar and set aside. 
  • Wash and strain rice. Bring 6 cups water 1.5 litres a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain. 
  • Remove the cooked mutton and ½ cup of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan. 
  • Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top. 
  • Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes. 
  • Pile the mutton into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve. 

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