Afghani Pulao

4.46 from 11 votes

Lightly sweetened Vegetarian Afghani Pulao with carrots and raisins makes a great meal!

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Disclaimer: I always like to write a little disclaimer when I post traditional recipes (other than Indian of course!). My love for cooking motivates me to try different types of cuisines in the world, but I obviously cannot comment about how authentic the recipes are.

Whatever I know is through books and internet but what I can tell you is that this recipe of Afghani Pulao was delicious and I am so happy to be sharing it with you guys! I love Afghan cuisine, it’s one my absolute favorites and one of the most popular recipe on the blog happens to be Afghan too.

This is my humble attempt at making the very famous Afghani Kabuli Palaw/Pulao. Since I am a vegetarian, my version does not include the meat.

Afghani Pulao

Ever since we have moved to our new house, we never sit at home on weekends. We have so much stuff to buy but the most important thing that we need right now is a sofa and for the last 1 month, we have been looking for sofas every weekend.

I don’t think we have left any furniture shop in and around the Seattle area, from Crate & Barrel to Room & Board, to Kasala to the local furniture stores we have seen it all! Seriously it’s so frustrating, when you are not getting what you want.

I think now we have reached a saturation limit and soon going to finalize one. I mean I want to move ahead with this sofa business, there’s so much other stuff to buy too!

And when there’s so much running around, I prefer to eat some comfort food like rice. Do you guys like Afghan cuisine? It’s one of my absolute favorites and co-incidentally an Afghan eggplant recipe called Borani Banjan is one of the most popular recipes on my blog!

There’s a very nice Afghan restaurant here and I just love love the food there. One of our favorites is Kabuli Palaw or simple Afghani Pulao. This pulao is a traditional Afghan dish and no celebration is complete without it. Usually it has meat in it too but of course since I made it, it had to be vegetarian.

In fact it’s almost vegan too, just soak the saffron in some water or non-dairy milk in place of regular milk and then this will be all vegan. The vegetarian kabuli pulao has 2 main ingredients – carrots and raisins.

Afghan Kabuli Pulao

Kabuli pulao is not your ordinary dish, not something which you would make everyday. It’s for special occasions because it’s rich and not too light on your stomach. While it’s a complete meal in itself if it’s made with meat, but with a vegetarian version like this, you probably need to serve it with a side dish like borani banjan or some other veggies and salads.

The most important thing for making kabuli palaw is to choose the right type of rice. I used Sella Basmati Rice and it works so well in making pulao, biryanis etc.

Kabuli Palaw

Remember a good pulao is all about using the right rice. Long rice grains, perfectly cooked and each grain separated from one another = perfect pulao! And the most basic thing you can do to make it right is buy the right rice. Anyway enough of my gyaan about pulao let’s get to this delicious recipe of Afghani Pulao.

Kabuli Pulao

 

Method

Soak basmati rice in enough water for 45 minutes. Drain the rice and set aside. In a large pan, bring water to boil, add around 2-3 teaspoons of salt to the water as it boils. [Don’t worry rice won’t be salty as we drain all the water]

When water comes to a boil, add the soaked & drained rice to it. Cook for 10 minutes, stirring at regular intervals in between. We don’t want to fully cook the rice and it must not turn mushy. Just like we cook the pasta till al dente (firm to bite), the rice should also be cooked to a point when it’s still firm. If you soak the rice for 45 minutes to 1 hour, it should not take more than 10 minutes for rice to reach that stage.

Remove the pan from heat as soon as rice is done and then drain. Set aside.

Afghani Pulao Recipe-Step-1

While the rice was cooking in step 1, heat vegetable oil in a pan. Once oil is hot, add the shredded carrots.

Cook for 1-2 minutes and then add 2 tablespoons of sugar and mix.

Once the color of the carrot starts changing a bit, add raisins and cook for another minute or two. Remove from heat and drain on a paper towel. Don’t drain the oil that you used for frying the carrots and raisins, we will use it the next steps.
Afghani Pulao Recipe-Step-2

Now take a large sheet of aluminium foil and place the fried carrot and raisins in the center.

Close all sides to form an aluminium foil packet with the carrot and raisins inside.

In the meanwhile, transfer the cooked rice back to the pan again.

Afghani Pulao Recipe-Step-3

Just to show you, I kept a flat skillet and then placed the pan with rice on top of it. We will steam the rice on low heat for 20-30 minutes and this ensures that rice doesn’t burn.

Sprinkle cardamom powder on top of the rice and then place the prepared aluminium packet on one side of the rice.

Now add the oil that was leftover after frying with carrots and raisins to the rice. Just drop it all over.
Afghani Pulao Recipe-Step-4

Cover the pan tightly and let the rice steam with the carrots and raisins on low heat for 20-30 minutes. In the meanwhile, in a small bowl, soak some saffron in a tablespoon of milk.

Remove rice from the pan and transfer to serving bowl. Pour the soaked saffron all over the rice. Sprinkle some cumin powder.

Open the aluminium foil packet and top the rice with the carrots and raisins.
Afghani Pulao Recipe-Step-5

Enjoy Afghani Pulao as such or serve with a side of borani banjan! Mmmmm!!

Afghani Pulao

* Cumin powder is optional, you can even sprinkle some garam masala on top.

* Do not use the ready made cardamom powder that you get in stores. Use green cardamom pods, take out the seeds and crush them using mortar and pestle to get the powder. It makes a huge difference.

Afghani Pulao

4.46 from 11 votes
Prep: 45 minutes
Cook: 45 minutes
Total: 1 hour 30 minutes
Servings: 4
Lightly sweetened Vegetarian Afghani Pulao with carrots and raisins makes a great meal!

Ingredients 

Rice

  • 2 cups basmati rice
  • 2-3 teaspoon salt
  • ¼ teaspoon cardamom powder [from 6-7 green cardamom pods]
  • cumin powder to sprinkle
  • pinch of saffron soaked in 1 tablespoon of milk
  • water as required

Carrots and raisins

  • 1.25 cups carrot shredded or thinly sliced
  • cup raisins
  • 5 tablespoons vegetable oil
  • 2 tablespoons granulated white sugar
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Soak basmati rice in enough water for 45 minutes. Drain the rice and set aside.
  • In a large pan, bring water to boil, add around 2-3 teaspoons of salt to the water as it boils.
  • When water comes to a boil, add the soaked & drained rice to it. Cook for 10 minutes, stirring at regular intervals in between. We don't want to fully cook the rice and it must not turn mushy. Just like we cook the pasta till al dente (firm to bite), the rice should also be cooked to a point when it's still firm. If you soak the rice for 45 minutes to 1 hour, it should not take more than 10 minutes for rice to reach that stage.
  • Remove the pan from heat as soon as rice is done and then drain. Set aside.
  • While the rice was cooking in step 1, heat vegetable oil in a pan. Once oil is hot, add the shredded carrots.
  • Cook for 1-2 minutes and then add 2 tablespoons of sugar and mix.
  • Once the color of the carrot starts changing a bit, add raisins and cook for another minute or two.
  • Remove from heat and drain on a paper towel. Don't drain the oil that you used for frying the carrots and raisins, we will use it the next steps.
  • Now take a large sheet of aluminium foil and place the fried carrot and raisins in the center.
  • Close all sides to form an aluminium foil packet with the carrot and raisins inside.
  • In the meanwhile, transfer the cooked rice back to the pan again.
  • Place the pan on low heat with a skillet underneath (see picture above).
  • Sprinkle cardamom powder on top of the rice and then place the prepared aluminium packet on one side of the rice.
  • Now add the oil that was leftover after frying with carrots and raisins to the rice. Just drop it all over.
  • Cover the pan tightly and let the rice steam with the carrots and raisins on low heat for 20-30 minutes. In the meanwhile, in a small bowl, soak some saffron in a tablespoon of milk.
  • Remove rice from the pan and transfer to serving bowl. Pour the soaked saffron all over the rice. Sprinkle some cumin powder.
  • Open the aluminium foil packet and top the rice with the carrots and raisins.
  • Enjoy Afghani Pulao as such or serve with a side of borani banjan.

Nutrition

Calories: 564kcal, Carbohydrates: 93g, Protein: 7g, Fat: 18g, Saturated Fat: 14g, Sodium: 1198mg, Potassium: 334mg, Fiber: 3g, Sugar: 7g, Vitamin A: 6680IU, Vitamin C: 3mg, Calcium: 42mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Afghan
Your feedback is valuable!Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.

 Afghani Kabuli Pulao

Afghan Kabuli Pulao Collage-nocwm


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


4.46 from 11 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




38 Comments

  1. Disclaimer will not make a difference if you call it Kabuli pulao or Afghani pulao.
    If it is not with meat it is not Afghani pulao, period.

    1. noted but a local Afghan restaurant here actually serves this pulao just like I made- vegetarian and calls it Afghani pulao. I only tried to recreate that. Sorry if it offended you, never an intention to do that.

      1. Don’t worry about other people’s criticisms – the recipe is not written in the Bible !!!! Great that you’re trying your own version and sharing it with others – why not? I do that all the time. It’s called innovation. The traditional recipes are the best, yes … that’s why they’ve survived so long … but creative flair is also a skill. Your afghani polo sounds lovely 👍

  2. 1 star
    I think it is great to add your special touch to a recipe but this is not afghani Palau whatsoever. First of all Afghani Palau is never vegetarian. The rice gets its flavor from chicken or lamb which is slow cooked with sautéed onions, lots of fresh tomatoes, some tomato paste and spices like green cardamom, black cardamom, black pepper, cinnamon, nutmeg and salt. Sometimes to make it extra special some pistachios and slivered almonds are added.
    seriously, this is some steamed rice with carrots and raisins. please don’t ruin afghan food if you really don’t know how to make it.

    1. Hi Farah, I don’t think you even took 1 minute to read the big disclaimer right at the top of this post and just posted this comment and gave a 1 star rating for that. Did you even try the recipe to give it 1 star? You gave it 1 star because this isn’t Afghani Pulao, can you please read my disclaimer- I mean it’s right there at the beginning. Thanks!

  3. 5 stars
    Thank you for sharing this recipe. This recipe its very helpful to us. Now my mother has been using this recipe to make this food. I’m waiting for the next recipe. Thanks You

  4. Hi Manali,
    Instead cooking the rice on the stove top with the carrots. Can it be done in the oven.
    thanks

  5. Hi manali this is perfect! I’m afghani and my mom always cooks kabuli Palau like this when she doesn’t want to hassle with cooking meat!! One thing though, usually the rice is colored with sugar not saffron! In a small pan add a little sugar and stir until it gets a bit darker than caramel then remove from heat and add water while stirring quickly. Then just pour it over the rice and stir 🙂 it leaves a lovely golden brown rice!

    1. Hi Morsal! Thanks for dropping by! And wow thanks for that info and tip. I will definitely try that the next time I make kabuli pulao 🙂

  6. Hey Manali,

    Can you put down a puff pastry recipe & a pasta dough recipe (eggless)?
    pleaseeee

    1. 5 stars
      Hello Manali, I am Roya I am afghan I love kabuli Palau that is such a nice dish and tasty as well I love to cook Indian and Pakistani food if you could help me with that thanks ?

  7. Thanks Savita! Isn’t rice THE most important thing for pulao! Sela Basmati rice is so good Savita, you have to try. I got it from a Pakistani Grocery store!

  8. Wow!! Love the recipe, the prepration and the presentation!!! Minimal yet prominent spices must have given this pulao it’s divine taste!!

  9. Thanks Medha! I just want to make sure that people don’t get offended. Food is a sensitive topic 🙂

  10. Ok, firstly I totally get the sofa thing. It took us forever to buy our last sofa because I was so picky. Such a large piece of furniture has to be perfect, right?! I have never tried afghan cuisine, but this looks like the perfect place to start. What a beautiful combination of sweet and spice 🙂 Thanks Manali!

    1. Emma, you totally need to! They have some wonderful vegetarian options, their spinach is very good too!! 🙂 And yes finding the right sofa is such a pain. But I think we are now very close to getting the right one, fingers crossed!