There’s something truly special about Qabuli Pulao—the way the fragrant rice steams to perfection, how the tender meat melts in your mouth, and the irresistible contrast of sweet caramelized carrots and plump raisins.
This beloved Afghan dish is the ultimate comfort food, bringing together delicate spices, a hint of sweetness, and a whole lot of love. Whether you’re making it for a special gathering or simply craving a soul-satisfying meal, this recipe will take you on a flavorful journey, one spoonful at a time.
Afghan Spiced Beef (or Lamb) Pilaf / Qabuli Pulao
Ingredients
Qabuli Pulao Spice Mix
- 1½ tablespoons whole green cardamoms
- 1 tablespoon cumin seeds
- 1 tablespoon black cardamoms
- 1 tablespoon whole cloves
- 1 tablespoon whole black peppercorns
- 4 one-inch pieces cinnamon
Beef/Lamb Stock
- 1 cup neutral flavored oil
- 1 large onion, sliced thin
- 6 cloves garlic, peeled
- 3– 3½ pounds bone-in beef or lamb, cut into large chunks
- Salt, to taste
Toppings and Rice
- ½ cup neutral flavored oil
- 1 pound shredded carrots
- 2 tablespoons granulated sugar
- 1½ cups raisins, any color, soaked for 30 minutes and drained
- 4 cups parboiled basmati rice (Sela rice), soaked in cold water for at least 2 hours
Instructions
Prepare Qabuli Pulao Spice Mix
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Combine all spices together and grind into a fine powder. Set aside.
Prepare Beef/Lamb Stock
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Heat oil in a large vessel over medium-high heat. Add onions and sauté until lightly browned, about 5 to 10 minutes.
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Add garlic and beef, and sauté until the beef (or lamb) has a good sear on it, about 3 to 5 minutes. Reduce heat to medium, and add salt, 2-tablespoons of the prepared spice mix, and 8-cups water. Cover and cook until the meat is tender, about 1 to 1½-hours. Add splashes of water as necessary to help tenderize the meat.
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Once the meat has reached fork-tenderness, strain the broth and pick out the meat. Discard strained spices and vegetables. The stock and meat will be cooked with the rice.
Prepare Toppings and Rice
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Heat oil in a large skillet over medium heat. Add shredded carrots and sugar, and sauté until softened, about 3 minutes. Transfer to a covered dish.
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In the same skillet, add the soaked raisins and sauté until plump, about 1 to 2 minutes. Transfer to a covered dish.
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In a large vessel, combine 6-cups of prepared broth (if there is less broth, simply add more water), prepared meat, remainder of the prepared spice mix, and drained rice. Check seasoning; take into account that the added rice will need salt. Once boiling, cover and reduce heat to low and cook for 30 minutes (do not uncover). Remove from heat, and allow the rice to sit undisturbed (do not remove lid) for an additional 10 minutes. Gently fluff the rice and transfer to a serving dish. Garnish with prepared sautéed carrots and raisins.
Recipe Notes
Do not be tempted to open the lid while the rice is cooking. The cooking time and amount of added broth will ensure perfectly cooked rice. Leaving the lid on while it’s cooking (and also sitting undisturbed for 10 minutes after cooking) will result in beautifully cooked rice, with long, separated grains.
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