Afghani Pulao | Kabuli Pulao Recipe

Everyone likes Afghan Cuisine because of its unique and mouthwatering taste. Afghani or Kabuli pulao is the national dish of Afghanistan. Kabuli pulao takes its name from Kabul. This super delicious recipe is made with very simple ingredients. The carrot and raisin topping gives an amazing flavour of sweet and savoury taste together!


Chicken Broth:

Chicken                                            2 Kg

Salt                                                    1 tbsp

Mix Garam Masala                        2 tbsp

Ginger Garlic Paste                       1 tbsp

Onion sliced                                    1 large

Rice Pulao:

Rice                                                   1 Kg

Carrot (Julian Cut)                        1 Cup

Raisins                                              1/2 Cup

Sugar                                                 1/2 Cup

Onion                                                1 large

Oil                                                      1 Cup

Mix Garam Masala                         1 tbsp

Ginger Garlic Paste                        1 tbsp

Mint and Green Chili Paste          2 tbsp

Coriander Powder                          1 tbsp

Cumin Seeds Powder                    1 tbsp

Yogurt                                               250 grams


The first step of this recipe is to make chicken broth. In a wok, take 1 kg washed chicken and add 4 glass of water. Add mix garam masala, ginger garlic paste, sliced onion and salt. Let it cook until the chicken gets tender.

In another cooking pot, heat up some oil, add mix garam masala and fry for a minute, Add ginger garlic paste and sliced onion. Fry until the onion becomes light golden brown in colour. Also, add mint and green chilli paste. Add coriander and cumin seeds powder and fry for 2 minutes. Also, add yogurt and fry for 4 -5 minutes. In the end, add dried plums and pulao cubes.

Add chicken broth into the pulao masala and cook for 4 – 5 minutes. Now add soaked rice and add 2 glass of water. Cook until water dries up. Fry carrots and raisins in a frying pan and add 1/2 cup of sugar. Fry for 4 – 5 minutes to caramelize the carrots and raisins. Pour these caramelized carrots and raisin over the cooked rice.

Now cover the lid and cook the rice on steam for 8 – 10 minutes. Fry some sliced onion in a pan and pour it over the cooked rice. Delicious Afghani pulao is ready to serve.

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