Afghani Pulao
Jul 27, 2015, Updated Aug 03, 2018
Lightly sweetened Vegetarian Afghani Pulao with carrots and raisins makes a great meal!
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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.
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.
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.
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.
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.
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.
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.
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! Mmmmm!!
* 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
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
- ⅓ cup raisins
- 5 tablespoons vegetable oil
- 2 tablespoons granulated white sugar
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Afghani Kabuli Pulao
Tried the recipe , loved it. I love that you modified it to a vegetarian option though I eat meat.
Hi
I made this pulao today on our Eid festival. It went it.
This is exactly what a local.restaurant in Adelaide Parwana serves. Its soo popular thank u for ur recipe.
Yumm!! Thank you for this vegetarian version. I’m so excited to try this tonight 🙂
hope you like it Faiza 🙂
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.
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.
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 👍
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.
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!
also 2 Afghan restaurants in Seattle serve this pulao without meat, that’s how I first tasted it.
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
Hi Manali,
Instead cooking the rice on the stove top with the carrots. Can it be done in the oven.
thanks
It can be, let me know how it turns out if you make it this way
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!
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 🙂
Hey Manali,
Can you put down a puff pastry recipe & a pasta dough recipe (eggless)?
pleaseeee
Hello Janhvi! I already have a puff pastry recipe on the blog, check it out –> https://www.cookwithmanali.com/easy-puff-pastry/. Will try to post pasta dough recipe soon!!
Thanks Kelly 🙂
Thanks Ami! haha disclaimer, well people are sensitive about food 🙂
Thanks Ash! Yeah settling in is a big thing, I am taking it easy 🙂
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 ?
I have shared all recipes on the blog, please check them out 🙂
Thanks Alice! yes it’s exhausting but fun! 🙂
Thanks Anu! This is close the the authentic version, it’s not supposed to be spicy! 🙂
Manali, the pulao looks absolutely delicious!! Love the flavours!!
Thanks Arpita, it’s one of my favorites!
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!
What kind of sella is the best for this? Is it golden or creamy sella?
Also Is it 1121 basmati?
This is what I have used: https://www.amazon.com/Zebra-Sela-Aged-Basmati-Rice/dp/B01DI8CR2E/ref=pd_sbs_325_3/147-0627842-1803813?_encoding=UTF8&pd_rd_i=B01DI8CR2E&pd_rd_r=44911a22-07d0-4f92-9f32-af0dadd87a9a&pd_rd_w=S1zmM&pd_rd_wg=nKZ8w&pf_rd_p=b65ee94e-1282-43fc-a8b1-8bf931f6dfab&pf_rd_r=0C6846TAR0ZHZSMHNN28&psc=1&refRID=0C6846TAR0ZHZSMHNN28
Wow!! Love the recipe, the prepration and the presentation!!! Minimal yet prominent spices must have given this pulao it’s divine taste!!
Thanks Kathy! I hope you like it 🙂
You will love it Rachelle, it’s very delicious! 🙂
Thanks Medha! I just want to make sure that people don’t get offended. Food is a sensitive topic 🙂
Thanks Annie!
Thanks Dannii!!
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!
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!