Afghan Pulao, also known as Afghani Pulao or Kabuli Pulao, is the national dish of Afghanistan and one of the most loved rice dishes across Central Asia and Pakistan. This fragrant one-pot meal features tender lamb, long-grain basmati rice, and a delicate blend of spices, all topped with caramelised carrots, raisins, and almonds.
The beauty of this recipe lies in its simplicity — minimal spices, slow cooking, and layers of flavour that come together beautifully. Traditionally, Afghan Pulao is paired with a refreshing tomato chutney, which adds just the right amount of zest to balance the rich, aromatic rice and meat.
I learned this recipe from an Afghan friend, and what makes it truly special is its simplicity — unlike Indian or Pakistani biryanis, Afghan Pulao relies on minimal spices and ingredients, yet delivers deep, aromatic flavour. The combination of fragrant rice, succulent meat, and sweet garnishes makes it a dish that’s both wholesome and festive.
Whether you’re cooking it for a family dinner or a special gathering, this easy one-pot pulao captures the essence of Afghan cuisine in the most comforting way.
Ingredients for Authentic Afghan Pulao
Afghan pulao is made with just a handful of simple yet flavour-rich ingredients:
Garnish – sweet carrots, raisins, and almonds that give the pulao its signature finish.
Lamb meat – traditionally lamb shanks, leg, or shoulder with bone for tenderness and depth of flavour.
Rice – long-grain basmati rice is best for that fluffy, separate texture.
Char Masala spices – a fragrant blend of cumin, black cardamom, cloves, and cinnamon. Char basically means 4 , so this masala is basically made from these 4 spices.
Onions & tomato paste – the base that builds richness and colour in the broth.
Ghee or oil – adds aroma and prevents sticking.
How to Make Afghani Pulao
Cook the Meat Base
Heat oil or ghee in a heavy-based pot. Add sliced onions and fry until lightly golden. Add lamb pieces and sear until browned on all sides.
Stir in salt and cumin seeds, then cook the meat until it changes colour and turns whitish.
Pour in enough water to cover the meat, season with salt, and simmer on low heat for 1.5–2 hours until the lamb is tender. (For a quicker version, pressure cook for 35–40 minutes, though slow cooking gives deeper flavour.)
Prepare the Char Masala
In a spice grinder, grind cumin, black cardamom, cloves, and cinnamon until fine.
Prepare the Garnish
In a small pan, heat a little oil or ghee. Add carrots, raisins, almonds, and a touch of sugar (optional).
Sauté until the carrots soften and the raisins plump up.
Assemble the Afghan Pulao
Add rice to the meat broth and let it cook. Once about 80% of the liquid is absorbed, sprinkle in the char masala and half of the carrot garnish.
Cover the pot with a tea towel (under the lid) and steam the rice on low heat until fully cooked.
Fluff the rice gently and transfer to a serving platter. Arrange the lamb pieces on top, then scatter over the remaining carrot, raisin, and almond garnish.
Tomato Chutney to Serve with Afghan Pulao
A classic way to enjoy Afghan Pulao (Kabuli Pulao) is with a fresh tomato chutney on the side. This chutney is made by blending ripe tomatoes with garlic, green chilli, coriander, lemon juice, nigella seeds and a pinch of salt until smooth.
The result is a bright, zesty dip that cuts through the richness of the lamb and rice, adding a burst of freshness to every bite. It’s best served right away but can be stored in the fridge for up to three days, making it a handy accompaniment for leftovers too.
Watch how to make Authentic Afghan Pulao
FAQ about Afghan Pulao
What cut of meat is best for Afghan Pulao?
Traditionally, Afghani Pulao is made with lamb leg or shanks with the bone in. The bone gives a richer flavour to the broth, which makes the rice more aromatic.
Can I make Afghan Pulao ahead of time?
Yes, you can prepare the meat base a day earlier and refrigerate it. Cook the rice fresh when serving and assemble with garnish. Leftovers keep for 2–3 days in the fridge.
Is Afghan Pulao the same as Kabuli Pulao?
Yes, Kabuli Pulao is another name for Afghan Pulao. The dish is especially popular in Kabul, which is where the name comes from.
What makes Afghan Pulao different from Pakistani Pulao?
Afghan Pulao uses fewer spices and relies on whole spices, slow-cooked broth, and a sweet garnish of carrots, raisins, and nuts. It tastes lighter compared to Pakistani pulao.
Can I skip raisins and nuts in Afghan Pulao?
Yes, you can leave them out, but they are traditional. The sweetness of raisins and crunch of almonds balance the savoury lamb beautifully.
Other Rice Dishes to try
Authentic Afghan Pulao
Ingredients
- 3 cups Basmati Rice
- 1 kg Lamb See notes
- 1 Medium Onion
- 1 Tsp Cumin Seeds
- 1 Tbsp Salt
- ¼ cup Oil
Char Masala
- 1½ tsp Cumin
- 5 Cloves
- 2 Black Cardamoms
- Cinnamon Stick (Small Piece)
Garnish
- 3 Carrots (Julienned)
- Handful of Raisins
- 1 tbsp Ghee or Butter
- Blanched Almonds (optional)
Tomato Chutney
- 1 Large Tomato
- 2 Tbsp Lemon Juice
- 2 Garlic Cloves
- 1 Green Chilli
- ¼ cup Coriander
- Salt to taste
- 1 tsp Nigella Seeds
Instructions
- Wash and soak the rice.
- Heat Oil in a pan and add onions. Fry until the edges start to turn golden brown.
- Add lamb pieces and sear until browned on all sides. Add salt and cumin seeds. Fry for a minute then add 6 cups of water. Cover and cook on low heat for 1 hour or until meat is tender. You can also use pressure cooker to cook the meat. It should take 15-20 minutes for meat to get tender.
- While the meat is cooking prepare Char masala by grinding the spices in spice grinder.
- Prepare garnish by heating ghee in a pan add carrots, almonds and raisins. Toss them for few minutes until they are coated in ghee and slightly softened.
Preparing the Rice
- Add rice to the meat broth and allow them to simmer on high heat. When 80% of water is absorbed sprinkle the prepared masala over. Add half of the carrot garnish.
- Cover the pot with a lid wrapped in a tea towel, and steam on very low heat. This helps the steam to build inside and cook the rice.
- Cook for 20 minutes. After that turn the heat off and remove the lid. Let the rice sit for 15 minutes.Fluff the rice gently and transfer to a serving platter. Arrange lamb pieces over the rice, then top with the remaining carrot, raisin, and almond garnish. Serve hot with optional tomato chutney
- Serve the rice in the dish and garnish the remaining carrots over.
Tomato Chutney
- Blend tomato, chilli, garlic, coriander and lemon juice together using a stick blender or food processor. Add salat and nigella seeds and mix.
- Serve the chutney with Afghan pulao.
Video
Notes
- Meat choice: Traditionally lamb is used for Afghan pulao but you can also use goat meat. Lamb shanks give the richest flavor, but leg or shoulder with bones works well too. Boneless meat is not recommended as bones add depth to the broth.
- Slow cooking vs pressure cooker: For the most authentic taste, cook low and slow for 1.5–2 hours. Pressure cooking (35–40 mins) is faster but slightly lighter in flavor.
- Rice: Always rinse and soak basmati rice for at least 30 minutes before cooking. This helps the grains stay long and separate.
- Char masala: Freshly grinding cumin, black cardamom, cloves, and cinnamon makes a big difference in aroma.
- Garnish: Carrots and raisins are a must. You can skip almonds if you want a nut free pulao.
Thank you for this delicious recipe. Afghan, not Afghani; Afghani is the currency .