Kabli pulao |Kabuli Pulao

kabli pulao
Yields: 5 Servings Difficulty: Medium Prep Time: 25 Mins Cook Time: 40 Mins Total Time: 1 Hr 5 Mins

Kabli pulao is a special Afghanistani cuisine. Kabli pulao is a staple food in gatherings of Afghanistan. It is a healthy and flavorful dish due to its ingredients. In peshawar special tomato sauce is being served along with afghani pulao. Recipe to tomato sauce is shared below

Nutrients in Kabli Pulao

Calories 378 cal
Carbohydrates 71g
Fats 8g
Proteins 9g
Sodium 402mg

These values are approximate calculation which vary with ingredients.

Ingredients of Kabuli Pulao


Use long sella basmati rice for kabuli pulao.


Use large meat chunks of mutton to makr mutton broth and kabli pualo.


Julienne cut carrots are sauteed in sesame seed oil to give them a rich flavor.


Almonds, cashews, pistachios are used in kabuli pulao. you can add according to your choice,


Black raisins are used. fry the with carrots and later use for garnishing of rice.

Tomato sauce

A special tomato sauce is being served in Peshawar along with kabuli pulao. This tomato sauce is made simply by grinding peeled tomatos and add red chili powder and salt according to your taste. Pathans also eat kabuli pulao with roti.

Here you can find more rice recipes


0/19 Ingredients
Adjust Servings
    Mutton Broth
  • For carrot topping
  • For Rice


0/11 Instructions
  • Add all the ingredients of yakhni to a pot and add water till the meat is covered in water. Bring to a boil and let it simmer for 1.5 hours till the meat become tender.
  • In another pan add 2 tbsp of oil and add julienne cut carrots to it and saute for 5 minutes till carrots become tender then add raisins and fry for another 5 minutes till raisins swell then add 2 tbsp of sugar and nuts and cook for a minute and then turn off the flame.
  • Remove the carrot mixture from the pan and set aside.
  • After the mutton becomes tender, strain the broth using a colander, reserve the liquid stock, and discard the spices.
  • In a pot add oil and saute sliced onions and then add cumin in it. Saute onions to a light golden color. Then add mutton from the broth and mix with onions.
  • add double the amount of water (to rice) and when the water begins to boil add rice and let them cook.
  • Again when the water begins to boil turn the flame from high to medium and stir the rice just once or twice soo the rice may not break.
  • wrap the carrot mixture in aluminum foil. Turn the flame to the lowest, place wrapped carrot mixture over the rice. cover and kept them on dam for 10 to 15 minutes.
  • Turn off the flame.
  • In a plate add rice add mutton chunks on top and garnish with carrots, nuts, and raisins.
  • Kabuli pulao is ready to be served.