Kabuli Palao

Kabuli Palao

Kabuli Pulao is native to Khyber Pakhtun khuwa and Parachnar in Pakistan. It is a traditional dish of Afghanistan and Middle East countries as well. Afghanistan shares border with Pakistan, therefore some recipes are adopted by it. Kabuli Pulao is also known as Afghani Pulao. It is made with rice, grated carrots, meat and raisins. This pulao has sweet and salty tastes. Rice is cooked in the meat broth. It is garnished with dry fruits and nuts. Some restaurants serve special salads and soups complementary.



  • 2 cups basmati rice
  • 1 pound lamb meat, cut into small cubes
  • 2 carrots julienne cut
  • 2 onions, sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon saffron threads, soaked in 1/4 cup warm water
  • 1/2 cup almonds, blanched and sliced
  • 1/2 cup raisins
  • 2 cups water


  1. Rinse the basmati rice in cold water several times and then soak it in water for at least 30 minutes.
  2. Heat the vegetable oil and butter in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook until they are golden brown.
  3. Add the lamb cubes to the pot and cook until browned on all sides.
  4. Add the salt, black pepper, cardamom, cumin, cinnamon, cloves, ginger, and nutmeg to the pot and stir well to coat the meat.
  5. Drain the rice and add it to the pot, stirring gently to mix it with the meat and spices.
  6. Add the saffron water and 2 cups of water to the pot and stir gently.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
  8. While the rice is cooking, toast the almonds and carrots in a dry skillet until lightly sauted.
  9. Add the toasted almonds and raisins to the pot and stir gently.
  10. Cover the pot again and cook for an additional 10-15 minutes, or until the rice is fully cooked and the flavours have melded together.
  11. Serve hot and enjoy!

Where to Eat or Drink

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