Everyday Kitchen

Pakistani/Afghan · Dinner

Kabuli Pulao

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Kabuli Pulao is a Pakistani/Afghan dish. Measure the lamb broth before adding rice to control moisture.

Prep
35 min
Cook
110 min
Rest, soak, marinate or chill
30 min
Total
175 min
Servings
6
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kabuli Pulao. The source identifies Afghan palaw but does not establish the meat variety. This draft uses lamb.
The source identifies Afghan palaw but does not establish the meat variety. This draft uses lamb. Representative photograph of Kabuli Pulao. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Lamb

Rice

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Lamb · About 90 min

  1. Brown lamb and onion in oil from 900 g lamb shoulder, cubed, 40 ml neutral oil, 200 g onion, sliced, 1000 ml water, 1 tsp cumin, 1 tsp salt; add water, cumin and salt and simmer 75–90 minutes until tender. Reserve 750 ml strained broth.

    Check: Look for this result: tender.

Rice · About 20 min

  1. Soak 450 g basmati rice, 1500 ml water for soaking 20 minutes and drain. Arrange over lamb with measured broth; cover and simmer low 18–20 minutes, then rest 10 minutes.

Topping · About 5 min

  1. Fry carrots in oil from 300 g carrots, cut into matchsticks, 100 g raisins, 30 ml neutral oil, 25 g sugar, 1 tsp ground cardamom 5 minutes, add raisins, sugar and cardamom 2 minutes. Spoon over fluffed rice.

Tips

  • Measure the lamb broth before adding rice to control moisture.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef chuck with a longer braise.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Kabuli Pulao?

Measure the lamb broth before adding rice to control moisture.

What can I substitute in Kabuli Pulao?

Use beef chuck with a longer braise.

Can I prepare Kabuli Pulao ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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