Are you looking for a new and exciting rice dish to add to your meal rotation? Look no further than our Kabuli Pulao! The beautiful toppings really accentuate this dish. This hearty and flavorful dish is perfect for any occasion and will leave your taste buds wanting more.
While some people might be confused about the spelling of this dish, whether it’s called Afghan Brown Rice, Palaw, Pilau, or even Pulao, there is no denying the delicious taste along with the aromatic flavors that make this a staple in our household. My mother used to make this on Saturday evenings when she would invite all of our family members over for dinner. The smell of the fragrant spices cooking would fill the house and create an atmosphere of warmth and comfort. We would savor each delicious bite as we sat around the table, sharing stories and enjoying each other’s company!
Now, as parents to Halfghans, we continue to make this Kabuli Pulao as a way to honor my mom’s traditions and bring a taste of home to my own table. I hope you enjoy this dish as much as we do, and that it will become a beloved family recipe in your home too.
If you are looking for the PERFECT way to cook Kabuli Pulao, try our method!
We can never get enough of this Kabuli Pulao recipe and it is almost always served at our family events as well as quite literally eating it every week. When I was little, my mom always had leftovers of both Afghan White Rice and this Kabuli Pulao. I remember having it almost every night and I never complained because it was the perfect side dish to absolutely anything. Don’t let that stop you from featuring it as a main dish, though, because it can be used that way as well. You will not want to stop eating this, no doubt!
This method we show you today is going to be a major hit at all your family events! My mom has mastered this recipe and she shared it with me to share it with all of you. The perfect seasonings coupled with the broth from our Beef Korma recipe, it’s going to be the best rice you will ever have.
Tips for Making Perfect Kabuli Pulao
- Use high-quality basmati rice, like Aahu Barah Extra Clean brand, to ensure the grains are long and separate after cooking.
- If you are not using extra clean rice, then rinse the rice thoroughly until the water runs clear to remove the excess starch. Use this brand here!
- You want to soak the rice thoroughly for at least one hour prior to cooking to ensure the grains are moistened.
- Add any additional amounts of oil or salt to enhance the natural flavor of the basmati rice.
- Let the rice cook while stirring occasionally and keep an eye on the grains of rice by picking a grain out and testing to see if you are able to smush it with your finger and thumb. You can also taste the rice to test the texture as well.
Ingredients
- 4 Cups Basmati Rice We prefer Extra Clean Aahu Barah Basmati
- 1 Cup Beef Korma Broth* (or 1/4th cup beef broth, 1/4th cup tomato sauce)
- 1/2 Cup Oil
- 3 tsp Salt
- 2 tsp Cumin Seed
- 2 tsp Ground Pepper
- 2 tsp Cinnamon
- 2 tsp Coriander
- 1 tsp Black Cardomom
OPTIONAL TOPPINGS
- 2 tsp oil
- 1 1/2 cup shredded carrots
- 2 tsp sugar
- 1/2 cup raisins
Instructions
For best results, we highly recommend going to your local international supermarket and grabbing a bag of premium Basmati rice.
Soak the rice in a large pot of warm water for about 1 hour. If you aren’t using extra clean rice, then prior to this, rinse the rice off with cold water until the water runs clean. This allows for you to clean off any excess starch from the rice.
Preheat the oven to 400 degrees and move the rack to the lowest slot. In the Dutch oven, add enough water to cover the amount of rice you’re making and bring it to a boil.
Strain the soaked rice and carefully place it inside the pot of boiling water and cook for 5 – 7 minutes, making sure to stir occasionally.
Drain the water from the boiling pot completely to avoid any extra cooking.
Sprinkle the cumin seed, ground pepper, cinnamon, and black cardomom on top of the rice and stir to make sure all the rice is as covered as possible.
Mix the oil, Beef Korma broth (or beef broth alternative), and salt into a measuring cup and mix together.
Pour the mixture over the rice evenly and then poke holes throughout the rice with the bottom of a wooden spoon or something similar (See picture for reference).
Place the rice into the oven on the lowest rack and bake for 15 minutes at 400 degrees.
Slide the rack out slowly so you can open the rice pot lid and center all of the rice. Scrape any rice from the sides into the middle and stir a little.
Cover the rice with paper towels and put the lid back on. Place back into the oven and lower the temperature to 200 degrees for about another 5-10 minutes.
If toppings are desired, add oil and shredded carrots to pan and sauté until soft. Next add sugar and raisins. Mix together on low for 1 minute.
Take the rice out and place toppings on if using any. Enjoy!
The beauty of a perfectly cooked rice lies not only in its delightful taste but also in its adaptability.
Feel free to customize this with anything you’d like. Add any veggies or any sort of toppings over it as this will quite literally taste great with anything you can think of! You can also adjust the salt and oil that you add in to make it a bit healthier or add more to increase that flavor! Furthermore, add some extra spices and seasonings if you desire. There’s no limit to what you can do with this rice recipe.
Storage Recommendations
COOL COMPLETELY BEFORE STORING
Let the Kabuli Palaw cool to room temperature before storing it in a container or bag. This will avoid condensation within the container. We don’t want the rice to be soggy!
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
LENGTH OF TIME IN REFRIGERATOR
Typically the rice can last about 4-6 days in an airtight container, provided you use clean utensils when grabbing some to eat.
REHEAT PROPERLY
You may microwave the rice or pop it back into a pot and add a bit of water to it, then reheat on the stove top for a few minutes on medium heat.
Don’t forget to top it off with our tangy Afghan Green Chutney and pair it with our delicious Salata, Beef Korma, and Afghan Potatoes!
FREQUENTLY ASKED QUESTIONS
Kabuli Pulao dish that uses a beef broth from Beef Korma. Usually topped with things like almonds, raisins, and almonds.
You can simply use a mixture of any Beef Broth and Tomato sauce. 1/4th cup of each!
It is recommended to use a sela basmati rice brand such as Aahu Barah Extra Clean brand. Any other type of rice may have a different consistency as well as cook differently.
Absolutely! We recommend soaking for at least 1 hour for best results. This will allow the rice to be fluffier.
Rinse the rice in cold water, to avoid it cooking, until water runs very clear. It usually takes about 3-4 cycles depending on the rice, of course. Removing excess starch prevents the rice from sticking together.
Of course! Sometimes people put pistachios on top, or sometimes they add apricots in while it bakes.
The towel helps absorb any excess moisture from the rice to allow it to be fluffier and separate the grains. Plus my mom told me to do it so I follow her advice :p
They will come over every day asking for this
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this brown rice or just eat by itself
Love Our Kabuli Pulao? Please Provide Us Feedback!
If you make our Kabuli Pulao, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Kabuli Pulao
Ingredients
- 4 Cups Basmati Rice We prefer Extra Clean Aahu Barah Basmati
- 1 Cup Beef Korma Broth* 1/4th Cup each of Beef Broth and Tomato sauce as alternative
- 1/2 Cup Oil
- 3 tsp Salt
- 2 tsp Cumin Seed
- 2 tsp Ground Pepper
- 2 tsp Cinnamon
- 1 tsp Black Cardomom
Optional Toppings
- 2 tsp oil
- 1 1/2 cup shredded carrots
- 2 tsp sugar
- 1/2 cup raisins
Instructions
- Soak the rice in a large pot of warm water for about 1 hour. If you aren't using extra clean rice, then prior to this, rinse the rice off with cold water until the water runs clean. This allows for you to clean off any excess starch from the rice.
- Preheat the oven to 400 degrees and move the rack to the lowest slot. In the Dutch oven, add enough water to cover the amount of rice you're making and bring it to a boil.
- Strain the soaked rice and carefully place it inside the pot of boiling water and cook for 5 – 7 minutes, making sure to stir occasionally.
- Drain the water from the boiling pot completely to avoid any extra cooking.
- Sprinkle the cumin seed, ground pepper, cinnamon, and black cardomom on top of the rice and stir to make sure all the rice is as covered as possible.
- Mix the oil, Beef Korma broth (or beef broth alternative), and salt into a measuring cup and mix together.
- Pour the mixture over the rice evenly and then poke holes throughout the rice with the bottom of a wooden spoon or something similar (See picture for reference).
- Place the rice into the oven on the lowest rack and bake for 15 minutes at 400 degrees.
- Slide the rack out slowly so you can open the rice pot lid and center all of the rice. Scrape any rice from the sides into the middle and stir a little.
- Cover the rice with paper towels and put the lid back on. Place back into the oven and lower the temperature to 200 degrees for about another 5-10 minutes.
- If toppings are desired, add oil and shredded carrots to pan and sauté until soft. Next add sugar and raisins. Mix together on low for 1 minute.
- Take the rice out and place toppings on if using any. Enjoy!
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