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Kabuli Pulao (Afghan rice dish with lamb, carrots, raisins and apricots)

Kabuli Pulao is considered to be the national dish of Afghanistan.  This recipe is elegant and delicious, you will love it!
Course Side Dish
Cuisine Afghanistan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 602kcal
Author International Cuisine


  • 1 cup basmati rice or other long grain rice
  • 1 lb. lamb cut into pieces
  • 2 carrots peeled and grated
  • 4 green cardamom pods
  • 1 cup apricots dried
  • 1 cup raisins
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon saffron essence
  • 2 teaspoon cumin seeds
  • 2 tablespoons sugar
  • 2 sticks of cinnamon
  • ½ cup olive oil


  • Heat the ½ cup of olive oil in a fry pan to medium, add the lamb with fat and fry until a golden brown.
  • Add 1 cup of water and 1 teaspoon salt. (The oil will splatter when you add the water so be careful). Cover and simmer until the meat becomes tender.
  • Wash the rice and then soak for 20 minutes. Cook the rice following the package instructions for only half the time with 2 teaspoons cumin seeds and 1 teaspoon salt.
  • Drain the rice and set aside
  • In the meat mixture add the carrots, raisins, cardamom , apricots, cinnamon and 1 teaspoon black pepper. Cook all together for a minute or so.
  • Now add in the ½ boiled rice and ½ teaspoon of saffron essence.
  • Stir all together
  • In another pan, cook the 2 tablespoons of sugar in a saucepan till it melts and add ½ cup water and mix well. Pour this sugar mixture on top of the rice mixture and simmer for 20 minutes.
  • Serve hot!


Calories: 602kcal | Carbohydrates: 54g | Protein: 16g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3905IU | Vitamin C: 5.4mg | Calcium: 61mg | Iron: 3.1mg