This Kabuli Pulao recipe is a popular vegan, vegetarian, and gluten-free recipe that I love to cook and serve on special occasions. This recipe requires little active cooking and is a delicious and beautiful entree for any table.
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Kabuli pulao is traditionally an Afghani dish with meat, chickpeas, carrots, and raisins. Since northern Pakistan borders Afghanistan, it's only natural that a Pakistani adaptation of the traditional recipe exists.
My maternal grandparents grew up in Peshawar, Pakistan's North West Frontier Province. As such, many of my family recipes are native to that region, such as this pulao. My grandmother and mother's traditional version of this recipe had only chickpeas and golden raisins.
I later added carrots and pine nuts to my recipe as an homage to the more authentic Afghani version. I love serving this Kabuli Pulao with meat curries, like kofta curry, chicken korma, and aloo gosht. Add some cucumber raita and kachumber salad, and you'll have a feast for kings!
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Why you'll love this recipe
- One-pot recipe - Like all of my others, this recipe uses a simple one-pot recipe I've used for many years.
- Perfect for a holiday - The vibrant jewel tones of this pulao, with the dark purplish raisins, bright orange julienned carrots, and golden brown roasted pine nuts, make this a beautiful centerpiece for all holidays.
- Make-ahead recipe - The base for this Kabuli Pulao can easily be made a day or weeks ahead and refrigerated or frozen. I often do this when entertaining, soaking the rice and adding it the day I need to serve it.
- Vegan, vegetarian, and gluten-free - This Kabuli Pulao recipe is suitable for people with dietary restrictions, making it an excellent option for feeding a large crowd.
Ingredient notes
- Basmati rice - I use Sela rice for all my pulao and Biryani recipes. It is best for this recipe, but if you can't source it, regular basmati rice from your closest grocery store will do.
- Onions - With their neutral taste, yellow onions are my preferred ones for this recipe.
- Ginger and garlic paste - The ginger and garlic paste and onions create a flavorful base for this pulao recipe.
- Chickpeas - I use canned chickpeas for this recipe. Any brand is fine, but cook them for a little while to soften them further.
- Carrots - Julienned carrots add color, flavor, and texture to this pulao.
- Raisins - Traditionally, kabuli pulao in Pakistan is made with golden raisins. However, I like to use the darker variety for presentation.
- Pine nuts - These have a mild, sweet, buttery taste that pairs perfectly with all of the other ingredients in this recipe.
- Whole spices - I use very few whole spices as aromatics in this recipe. Since it's a vegetarian pulao, anything more robust would be too strong.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Try char masala - a traditional Afghani spice blend, made of black cardamom, cloves, cinnamon, and cumin. This blend adds a traditional flavor to authentic Afghani pulao.
- Use sesame oil - A suggestion by Hami Sharafi in his authentic Kabuli pulao recipe. This adds a nutty taste to the pulao and elevates its flavor.
- Try golden raisins - These are sweeter and plumper, with a higher moisture content than regular raisins. Try these for a slight change in flavor and texture.
- Add other aromatics - Add some whole cardamom, fennel seeds, cumin powder, and saffron to add more aroma to this Kabuli Pulao recipe.
Step-by-step instructions
Rinse and soak the rice before cooking it. If you're using regular Basmati rice, soak it for at least 30 minutes, and if you're using Sela rice, soak it for a minimum of 2 hours.
- First step - Caramelizing the onions properly is crucial in making any pulao. This adds color and flavor to the Kabuli pulao.
- Second step - Garlic and ginger paste are added and bloomed for 30 seconds to a minute.
- Third step - Next, add in the chickpeas and spice powders and mix well.
- Fourth step - Add 1 cup of water and simmer on low heat for 15 minutes to create a flavorful vegetarian broth for cooking the rice.
- Fifth step - While the chickpeas are simmering, dry roast the pine nuts to enhance their flavor. Set these aside to use as a garnish later.
- Sixth step - Pre-heat 2 tablespoons of oil and saute the carrots. Follow with the raisins, add the sugar, and stir just until the sugar melts. Place these in a piece of foil and create a sealed parcel to use later.
- Seventh step - Add the soaked and strained rice to the chickpea mixture with 3 cups of water and the whole spices. Cook on high until the water evaporates.
- Eighth step - Place the foil parcel with the raisins and carrots on top of the rice. Seal the pot with foil, place the lid on top, and steam for 15 minutes on the lowest setting.
Once the rice is finished, plate it, open the foil parcel, and garnish it with the carrots, raisins, and pine nuts.
Expert Tips
- Soak raisins in hot water - According to Afghan cooks, in her authentic Kabuli pulao recipe, soaking them in hot water before sauteeing them helps make them more plump and juicy.
- Use Sela rice - For best results, use Sela rice. In my experience, this results in perfect long grains of rice that are perfectly cooked every time.
- Make a spice pouch - Traditionally, whole spices are added right into the stock as it's prepared. However, I like to make a sachet using cheesecloth for them. Once the pulao is ready, I remove and discard the sachet. This ensures that no one will accidentally bite into the whole spices.
- Steam the carrots and raisins - Sauteeing these ingredients doesn't cook them properly. By creating a parcel in foil, the carrots and raisins are cooked to perfection by the time the pulao is ready.
Recipe FAQS
Kabuli pulao is named after the capital of Afghanistan. Traditionally, it was enjoyed by the wealthy who could afford carrots, raisins, and nuts; today, it is the national dish of Afghanistan.
Leftover Kabuli pulao can be stored in the fridge for 2-3 days. I don't recommend freezing rice as it tends to break when defrosted and reheated.
Other recipes you may like
For more Pakistani recipes like this, check out 30+ Vegetarian Recipes From Pakistan. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Kabuli Pulao
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Ingredients
- ¼ cup cooking oil (see notes)
- 1 yellow onion
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 can chickpeas
- 1 cup water
- 2 teaspoon salt (see notes)
- 2 teaspoon coriander powder
- 2 cups basmati rice (see notes)
- 10 peppercorns
- 5 cloves
- 1 cinnamon stick (1 inch piece)
- 1 teaspoon black cumin seeds
- ¼ cup pine nuts (see notes)
- 2 tablespoon cooking oil
- 2 teaspoon sugar (see notes)
- ½ cups julienned carrots
- ½ cup raisins (see notes)
Instructions
- Rinse and soak the rice (see notes)
- Heat the ¼ cup oil.
- Slice the onions into thin semi circles and cook until they're a deep medium brown.
- Add the garlic and ginger paste and saute for 30 seconds to 1 minute.
- Add the salt and coriander powder and saute for 1 minute.
- Add the rinsed and drained chickpeas and mix well.
- Add the 1 cup water, cove, and cook on low heat for 15 minutese.
- Take the peppercorns, cloves, and cinnamon stick and tie in a small piece of cheesecloth to make a spice pouch (see notes)
- Dry roast the pine nuts in a nonstick pan and set aside to use later.
- Heat the 2 tablespoons oil and saute the julienned carrots and raisins. Add the sugar and cook just until it melts. (see notes)
- Place the mixture in a piece of foil and make a square parcel of these ingredients.
- Uncover the chickpeas and turn on high to dry out any excess water.
- Add 3 cups of water, the drained rice, and the spice pouch to the chickpea mixture and bring to a boil.
- Once the rice is par-cooked and the water has evaporated, sprinkle the cumin seeds on top of the rice and place the sealed foil parcel with the carrots and raisins on top.
- Seal the pot with some foil, followed by the lid to steam.
- After 15 minutes of steam (also known as dum), uncover the rice, remove the carrot and raisin parcel and plate the rice.
- Layer the steamed carrots and raisins on top, followed by the pine nuts and serve.
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