Afghani Pulao Recipe: 7 Steps to Heavenly Rice

Afghani pulao is a seriously addictive, mouthwatering, and aromatic rice pilaf dish from Afghanistan.  This delicious meat and rice dish is the king of all pulao or pilaf recipes. You might think we are taking it a bit too far, but when you try this Afghani pulao recipe, you and your taste buds will agree!

This rice based main course meal has a very high place in the Afghani culinary world. It's one of those special dishes served at weddings or special occasions, which has a place right in the centre of the dining table! And rightfully so. The taste is unforgettable. It's an experience on its own.

It consists of tender and juicy meat that falls off the bone when you touch it, fluffy grains of rice cooked to perfection, and a blanket of carrots and raisins fried in ghee, giving them a delectable scent. Didn't we say that it's an experience?

This pulao is very lightly spiced, so the taste of the meat does not get overpowered. Let's not keep you waiting because we can't wait to share the recipe for this absolute delight!

About Afghani Pulao

This heavenly mixture of rice and meat, cooked with sweet, salty and warming spices, is the national dish of Afghanistan. It is also often called Kabuli pulao, from the capital of Afghanistan, Kabul. But the truth is that it does not come from Kabul! It may have first been cooked near the north of Afghanistan. But that doesn't change the fact that it is downright delicious!

This is a special occasion dish in Afghanistan. Pulao is a rice dish made with a special, two-stepped cooking process. It requires the ingredients to all be high-quality, so the result is soft and perfectly cooked rice and meat with an unmatchable flavour. 

It is a rich and decadent dish, which makes it understandable why it is reserved for festive occasions.

If you are looking for other tasty Pulao recipes, check out our Keema Pulao!

Reasons to love this recipe

Melt-in-your-mouth meat and soft, flavorful rice, what's not to love about this recipe? But just in case you are unsure, here are 5 more reasons to fall in love with this delicious age-old recipe:

• Hearty Indulgent Meat Dish: This is one for the meat lovers! then you will love this recipe. It consists of meat and rice, and all the other spices and condiments are kept mellow and limited to ensure that the rice takes on the flavour of the meat fully and nothing overpowers it.
• Perfect Balance of Sweet and Savoury: The perfect balance between the savoury meat and spices and the sweet carrots and raisins that make up the topping is to die for! Both elements complement each other so well that you cannot imagine having it any other way.
• Special Occasion Meal: Wandering what to make for your next party or festivity? Look no further. In Afghanistan, this dish is always the centre of attention on any special occasion, such as a wedding, Eid, or family gathering. You can make it for your next party, too, and leave your guests wanting more and asking you for the recipe.
• A Complete Meal: With rice, meat, and some veggies, this dish is a complete meal. You can serve it as is, and it will be a hit every time! It is a rich and decadent dish, therefore, it can be enjoyed on its own.

Ingredients

• Ghee: ½ cup. This pulao is authentically made using ghee, But if you don't want to use ghee, you can use a neutral cooking oil like canola
• Rice (sella or basmati): 250 grams. Sella is the rice of choice for this pulao. But if you have only Basmati on hand, that's fine too.
• Onions: 2 medium-sized, thinly sliced. These are fried to give a beautiful golden colour to the pulao.
• Chicken: 250 grams, with bone. The star of the show, the chicken should be with the bone for maximum flavour.
• Ginger garlic paste: 1 teaspoon. Garlic and ginger add a warm flavour to the pulao. They are both key ingredients for the pulao.
• Zeera (cumin seeds): 1 Teaspoon. Zeera adds an earthy flavour and aroma to the rice.
• Cloves: ½ teaspoon.
• Black peppercorn: ½ teaspoon. For an added heat and scent.
• Black cardamom pods: 5 pieces
• Water: 2 cups
• Sugar: 1 teaspoon
• Ghee: 1 teaspoon for garnishing
• Sugar: 1 teaspoon for garnishing

Instructions

Without further ado, let's get started with the recipe!

Part 1: Soaking Rice:

• Place the rice in a bowl and add water.
• Using your hands, gently wash the rice. You'll notice dirt and impurities rising to the surface.
• Drain the water and repeat this washing process three times to ensure the rice is thoroughly clean.
• After washing, let the rice soak in water. For sella rice, soak for a minimum of 1 hour (the longer, the better). For basmati rice, soak for 15 to 20 minutes.

The washing process remains the same for both Sella and Basmati rice.

Part 2: Making the Broth :

• In a large pan, heat ½ cup of ghee, ensuring it coats the entire pan to prevent sticking.
• Add the thinly sliced onions and sauté over medium heat until they turn golden brown.
• Continuously stir the onions to ensure they are evenly browned and don't burn.
• Add 1 teaspoon of ginger garlic paste and sauté for a couple of minutes until it is also slightly golden and the raw smell disappears.

• Now, add 1 teaspoon of zeera, ½ teaspoon of cloves, ½ teaspoon of whole black pepper, and 5 cardamom pods. Saute them well until a fragrant aroma emerges.
• Add the chicken pieces and sauté until they change colour. Season with 1 teaspoon of salt, adjusting to your taste.
• Pour in 2 cups of water and mix well.
• Add 1 teaspoon of sugar and cover the pan. Let it cook on low heat for 30 to 40 minutes. If using mutton or beef, you may need to cook for 2 hours for tenderness.

• Let this simmer for a few minutes till the chicken is tender and the broth is ready.
• Add the soaked rice and mix well, ensuring the rice is evenly coated with the flavorful broth. Cook for 4 to 5 minutes until the water starts to reduce and bubble around the edges of your pan.
• Reduce the heat to low and cover the pan. Let it steam for an additional 5 minutes. This steaming process helps all the flavours to merge together.
•  12. After about 10 minutes of steaming, 'dum' check the rice. If they are done, the dish is ready!

Part 3: Garnishing Process for Afghani Pulao:

Time to make the crowning glory of this delicious pulao recipe. This topping adds the perfect sweetness to the savoury pulao.

• In a separate small pan, heat 1 teaspoon of ghee over low heat.
• Add 1 teaspoon of sugar and stir continuously until the sugar melts and starts to caramelize.
• Once the sugar caramelizes, add sliced carrots and raisins to the pan. Mix well to coat them with the caramel.
• Cook the carrot and raisin mixture for a few minutes until the carrots become tender and slightly caramelized and the raisins have swollen up from the heat.
• Turn off the flame, and this sweet and fragrant garnish is ready.
• Add it on top of the rice. You can add it when you are serving, or you can mix it in with the rice.

Pro tips

• Always use a large pot when cooking rice so it has enough space to cook and double in size.
• The whole spices used in this recipe are essential to give it a wonderful spiced and deep flavour.
• Cook the meat well. It should fall off the bone while eating.
• Ghee is the way to go when making this recipe. After all, it is a special occasion recipe, so you want to go the extra mile to get an authentic flavour.
• Cook the raisins and carrots till they are tender to touch. This is important so they don't taste raw.
• If you cook this with mutton or beef, use larger chunks of meat because that is how it's made authentically.

How to serve

This delicious meal is complete on its own, and you can serve it just like it is. But, if you want something to accompany it, try a refreshing yoghurt and mint raita. You could also serve it with mint, coriander, and green chilli chutney to add a little kick to the meal.

Serving it with a fresh green salad is also a great idea. The cool, crisp, and fresh greens will balance the richness of the meat and rice perfectly. There's really not much else you need to serve with this pulao.

FAQs

Afghani Pulao

Sana Umer

Make delicious Afghani Pulao with simple ingredients like rice, chicken, onions, and spices. Fry onions until golden, then add chicken, ginger-garlic paste, and aromatic spices. Cook with water until rice is fluffy. Garnish with ghee and sugar for extra flavor. Enjoy this comforting dish with family and friends!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 385 kcal

Equipment

• Large Pot or Pan You’ll need a large, heavy-bottomed pot or pan to cook the chicken and rice.
• Lid A lid to cover the pot while cooking the chicken and later during the “dum” process to trap steam and flavours.
• Separate Pan to fry the Carrot and raisin topping To fry the carrots and raisins that make the topping of this pulao, you will need another pan. You can use a small pot or shallow fry pan.
• Knife and Cutting Board To finely slice onions and carrots.
• Measuring Cups and Spoons For accuratly measuring all ingredients.
• Sturdy Spoon or Spatula To stir and mix the chicken and rice.
• A Large Container or dish To wash and soak the rice before cooking, you need a large container or dish.

Ingredients

  

• ½ cup of ghee
• 250 grams of rice sella or basmati
• 2 medium-sized onions thinly sliced
• 250 grams of chicken
• 1 teaspoon of ginger garlic paste
• 1 teaspoon of zeera cumin seeds
• ½ teaspoon of cloves
• ½ teaspoon of black pepper whole
• 5 pieces of bari elachi cardamom pods
• 2 cups of water
• 1 teaspoon of sugar
• 1 teaspoon of ghee for garnishing
• 1 teaspoon of sugar for garnishing

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Instructions

 

Part 1: Soaking Rice:

• Place the rice in a bowl and add water.
• Using your hands, gently wash the rice. You’ll notice dirt and impurities rising to the surface.
• Drain the water and repeat this washing process three times to ensure the rice is thoroughly clean.
• After washing, let the rice soak in water. For sella rice, soak for a minimum of 1 hour (the longer, the better). For basmati rice, soak for 15 to 20 minutes.
• The washing process remains the same for both Sella and Basmati rice.
  

Part 2: Making the Broth :

• In a large pan, heat ½ cup of ghee, ensuring it coats the entire pan to prevent sticking.
• Add the thinly sliced onions and sauté over medium heat until they turn golden brown.
• Continuously stir the onions to ensure they are evenly browned and don’t burn.
• Add 1 teaspoon of ginger garlic paste and sauté for a couple of minutes until it is also slightly golden and the raw smell disappears.
  
• Now, add 1 teaspoon of zeera, ½ teaspoon of cloves, ½ teaspoon of whole black pepper, and 5 cardamom pods. Saute them well until a fragrant aroma emerges.
• Add the chicken pieces and sauté until they change colour. Season with 1 teaspoon of salt, adjusting to your taste.
• Pour in 2 cups of water and mix well.
• Add 1 teaspoon of sugar and cover the pan. Let it cook on low heat for 30 to 40 minutes. If using mutton or beef, you may need to cook for 2 hours for tenderness.
  
• . Let this simmer for a few minutes till the chicken is tender and the broth is ready.
• Add the soaked rice and mix well, ensuring the rice is evenly coated with the flavorful broth. Cook for 4 to 5 minutes until the water starts to reduce and bubble around the edges of your pan.
• Reduce the heat to low and cover the pan. Let it steam for an additional 5 minutes. This steaming process helps all the flavours to merge together.
• After about 10 minutes of steaming, ‘dum’ check the rice. If they are done, the dish is ready!
  

Part 3: Garnishing Process for Afghani Pulao:

• In a separate small pan, heat 1 teaspoon of ghee over low heat.
• Add 1 teaspoon of sugar and stir continuously until the sugar melts and starts to caramelize.
• Once the sugar caramelizes, add sliced carrots and raisins to the pan. Mix well to coat them with the caramel.
• Cook the carrot and raisin mixture for a few minutes until the carrots become tender and slightly caramelized and the raisins have swollen up from the heat.
• Turn off the flame, and this sweet and fragrant garnish is ready.
• Add it on top of the rice. You can add it when you are serving, or you can mix it in with the rice.
  

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Keyword Afghan Rice Recipe, Afghani Pulao, Basmati Rice, Easy Pulao Recipe