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–+ servings
Kabuli pulao (chickpea pilaf), garnished with dark raisins, orange carrots and crunchy pine nuts, is plated in an off-white platter with dark wood spoons.

Kabuli Pulao

Nosheen Babar
This vegetarian Kabuli Pulao, prepared with basmati rice, chickpeas, raisins, and julienned carrots is a recipe popular in Northern Pakistan.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
soaking the rice 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine afghani, Pakistani
Servings 8 people
Calories 305 kcal

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.

Notes

Cooking Oil - A good pulao needs sufficient oil to separate the rice grains.
Salt - The salt may seem too much, but the starch in the rice absorbs a large part of it, and any less will result in bland rice.
Rice - For a truly exceptional pulao, Opt for extra-long-grain basmati rice or Sela rice. When soaked for the recommended time, these varieties bring a distinct flavor and texture that elevate your dish.  
Pine nuts - Toasting the nuts brings out their sweet and nutty flavor. Add these right at the end to preserve their crunchy texture.
Sugar - Adding sugar to the carrots and raisins caramelizes them, producing more flavor. 
Raisins - In Pakistan, we traditionally use golden raisins, but I like to use dark raisins in this recipe for presentation's sake.
Spice pouch - While the spices can be added directly to the rice, I like to tie mine in cheesecloth and remove it before serving it.
Carrots and raisins - Wrapping the carrots and raisins in foil and adding them to the rice helps steam them to perfection. 

Nutrition

Serving: 1personCalories: 305kcalCarbohydrates: 49gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 594mgPotassium: 211mgFiber: 2gSugar: 8gVitamin A: 1343IUVitamin C: 2mgCalcium: 38mgIron: 1mg
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