20 Delicious Afghani Pulao Recipes Exquisite

Dive into the aromatic world of Afghani Pulao, where each grain of rice tells a story of tradition and flavor. Perfect for home cooks looking to spice up their dinner routine, these 20 exquisite recipes promise a journey through the heart of Afghan cuisine. Whether you’re craving comfort food or eager to explore new tastes, there’s a Pulao here to delight your palate. Let’s get cooking!

Classic Afghani Pulao with Lamb

Dive into the rich flavors of Afghanistan with this Classic Afghani Pulao with Lamb, a dish that combines tender meat with fragrant rice and a hint of sweetness from carrots and raisins.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb, cut into chunks
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 4 cups water
• 1/2 cup vegetable oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp ground black pepper

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until golden, about 5 minutes.
2. Add the lamb chunks to the pot and brown on all sides, about 5 minutes. Stir in 1 tsp salt, 1 tsp ground cumin, 1 tsp ground cardamom, and 1/2 tsp ground black pepper.
3. Pour in 4 cups of water, bring to a boil, then reduce heat to low. Cover and simmer until the lamb is tender, about 1 hour.
4. Add the soaked rice, julienned carrots, and raisins to the pot. Stir gently to combine, then cover and cook on low heat until the rice is fluffy and the water is absorbed, about 20 minutes.
5. Garnish with slivered almonds before serving.

The magic of this pulao lies in the layering of spices and the contrast between the savory lamb and the sweet carrots and raisins, creating a dish that’s as colorful as it is flavorful.

Tip: For an extra touch of authenticity, serve with a side of yogurt mixed with minced garlic and a pinch of salt.

Vegetarian Afghani Pulao with Mixed Vegetables

Warm up your kitchen with this aromatic Vegetarian Afghani Pulao, a hearty dish that brings the flavors of Afghanistan to your table with a colorful mix of vegetables.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup raisins
• 1/4 cup slivered almonds
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp salt
• 4 cups vegetable broth

Instructions

1. In a large pot, heat 3 tbsp olive oil over medium heat. Add 1 large onion and sauté until golden, about 5 minutes.
2. Stir in 2 carrots, 1 cup green beans, and 3 cloves garlic, cooking for another 3 minutes until the vegetables start to soften.
3. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cardamom, and 1/2 tsp salt, stirring to coat the vegetables evenly.
4. Mix in 2 cups basmati rice, then pour in 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, then gently stir in 1/2 cup raisins and 1/4 cup slivered almonds.

The magic of this pulao lies in the sweet contrast of raisins against the savory spices, with the almonds adding a delightful crunch.

Tip: For an extra layer of flavor, toast the almonds in a dry pan before adding them to the pulao.

Afghani Pulao with Chicken and Carrots

Afghani Pulao with Chicken and Carrots is a fragrant, one-pot wonder that brings the flavors of Afghanistan to your kitchen with minimal fuss.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb chicken thighs, bone-in and skin-on
• 2 large carrots, julienned
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1 tsp salt
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1/4 cup raisins (optional)
• 1/4 cup slivered almonds (optional)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs and brown on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the sliced onion and cook until golden, about 5 minutes. Stir in the minced garlic, cumin, coriander, cardamom, black pepper, and salt, cooking for another minute until fragrant.
3. Add the julienned carrots and cook for 2 minutes. Then, add the soaked rice, stirring to coat with the spices.
4. Return the chicken to the pot, nestling it into the rice. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. After 20 minutes, turn off the heat and let the pot sit covered for 5 minutes. Fluff the rice with a fork, then garnish with raisins and almonds if using.

The magic of this dish lies in the caramelized carrots and onions melding with the spiced rice, creating layers of flavor in every bite.

Tip: For an extra touch of authenticity, serve with a side of yogurt mixed with minced garlic and a pinch of salt.

Spicy Afghani Pulao with Beef

Spicy Afghani Pulao with Beef is a hearty, aromatic dish that brings the flavors of Afghanistan to your kitchen with a kick of heat that’s perfectly balanced by fragrant spices.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 lb beef chuck, cut into 1-inch cubes
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 4 cups beef broth
• 1/2 cup carrots, julienned
• 1/2 cup raisins
• 1/4 cup slivered almonds

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
2. Add the sliced onion and cook until golden brown, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the beef cubes and brown on all sides, about 5 minutes. Sprinkle with coriander powder, turmeric, cayenne pepper, and salt, stirring to coat the beef evenly.
4. Pour in the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour until the beef is tender.
5. Stir in the rinsed basmati rice, carrots, raisins, and almonds. Cover and cook on low heat for 20 minutes, or until the rice is fluffy and the liquid is absorbed.
6. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

The magic of this Spicy Afghani Pulao lies in the layering of spices and textures, from the tender beef to the sweet pops of raisins and the crunch of almonds.

Tip: For an extra layer of flavor, toast the almonds in a dry pan before adding them to the pulao.

Sweet Afghani Pulao with Raisins and Carrots

Sweet Afghani Pulao with Raisins and Carrots is a delightful dish that combines the richness of basmati rice with the sweetness of raisins and the crunch of carrots, creating a perfect balance of flavors and textures.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1/2 cup raisins
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp ground cardamom
• 4 cups water

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the thinly sliced onion and sauté until golden brown, about 5 minutes.
2. Add the julienned carrots and raisins to the pot. Cook for another 3 minutes, stirring occasionally.
3. Drain the soaked basmati rice and add it to the pot. Stir gently to combine with the onion, carrots, and raisins.
4. Add the salt, sugar, and ground cardamom to the pot. Pour in the water and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let the rice cook for 20 minutes, or until all the water is absorbed and the rice is tender.
6. Remove the pot from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork before serving.

The magic of this Sweet Afghani Pulao lies in the contrast between the savory rice and the sweet bursts of raisins, all tied together with the aromatic hint of cardamom.

Tip: For an extra layer of flavor, toast the raisins in a dry pan for a minute before adding them to the dish.

Afghani Pulao with Almonds and Pistachios

Afghani Pulao with Almonds and Pistachios is a fragrant, nutty delight that brings the rich flavors of Afghanistan to your kitchen with minimal fuss.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 lb lamb shoulder, cut into chunks
• 1/2 cup sliced almonds
• 1/2 cup shelled pistachios
• 1 large onion, thinly sliced
• 3 tbsp vegetable oil
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1/2 tsp salt
• 4 cups water
• 1/4 cup sugar
• 1/4 cup raisins

Instructions

1. In a large pot, heat 3 tbsp vegetable oil over medium heat. Add the sliced onion and cook until golden, about 10 minutes.
2. Add the lamb chunks to the pot and brown on all sides, about 5 minutes.
3. Stir in 1 tsp ground cardamom, 1 tsp ground cumin, and 1/2 tsp salt. Cook for 1 minute until fragrant.
4. Add the rinsed basmati rice to the pot, followed by 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. In a small pan, toast the sliced almonds and shelled pistachios over medium heat until golden, about 3 minutes. Set aside.
6. In the same pan, melt 1/4 cup sugar with a splash of water over low heat to make a syrup. Add the raisins and cook until plump, about 2 minutes.
7. Fluff the rice with a fork and transfer to a serving platter. Top with the toasted nuts, sugared raisins, and serve immediately.

The combination of tender lamb, aromatic spices, and the crunch of toasted nuts makes this pulao a standout dish that’s as visually appealing as it is delicious.

Tip: For an extra layer of flavor, soak the rice in water for 30 minutes before cooking to achieve the perfect texture.

Quick Afghani Pulao with Pre-cooked Meat

Quick Afghani Pulao with pre-cooked meat is a fragrant, one-pot wonder that brings the rich flavors of Afghanistan to your table in no time.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 lb pre-cooked lamb or chicken, shredded
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp ground black pepper
• 4 cups chicken or vegetable broth

Instructions

1. In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 large onion, thinly sliced, and sauté until golden, about 5 minutes.
2. Stir in 2 carrots, julienned, 1/4 cup raisins, and 1/4 cup slivered almonds. Cook for another 2 minutes until the carrots soften slightly.
3. Add 1 tsp salt, 1 tsp ground cumin, 1 tsp ground cardamom, and 1/2 tsp ground black pepper. Stir well to coat the vegetables and raisins in the spices.
4. Mix in the pre-cooked meat and 2 cups basmati rice, rinsed and drained, ensuring everything is well combined.
5. Pour in 4 cups chicken or vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Fluff the pulao with a fork before serving to separate the grains and distribute the ingredients evenly.

The layering of sweet raisins, crunchy almonds, and aromatic spices over fluffy rice creates a symphony of textures and flavors that’s unmistakably Afghani.

Tip: For an extra touch of authenticity, garnish with a sprinkle of fresh cilantro and a side of yogurt.

Afghani Pulao with Yogurt Marinated Chicken

Afghani Pulao with Yogurt Marinated Chicken is a fragrant, one-pot wonder that brings the vibrant flavors of Afghanistan to your kitchen with minimal fuss.

Ingredients

• 2 cups basmati rice, rinsed
• 1 lb chicken thighs, boneless and skinless
• 1 cup plain yogurt
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1/2 cup raisins
• 1/4 cup slivered almonds
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 4 cups chicken broth

Instructions

1. In a bowl, mix chicken with yogurt, half the garlic, cumin, cardamom, cinnamon, and salt. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat olive oil in a large pot over medium heat. Add onion and remaining garlic, sautéing until golden, about 5 minutes.
3. Add marinated chicken, searing each side for 3 minutes until slightly browned.
4. Stir in rice, carrots, raisins, almonds, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Let stand covered for 5 minutes off the heat, then fluff rice with a fork before serving.

The magic of this dish lies in the yogurt marinade, which tenderizes the chicken while infusing it with a subtle tanginess that complements the sweet and savory rice perfectly.

Tip: For an extra layer of flavor, toast the almonds and raisins in a dry pan before adding them to the rice.

Luxury Afghani Pulao with Saffron and Lamb

Dive into the rich flavors of Afghanistan with this Luxury Afghani Pulao, a fragrant dish that combines tender lamb with aromatic saffron and basmati rice for a meal that’s as luxurious as it is comforting.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb shoulder, cut into chunks
• 1 large onion, thinly sliced
• 4 cups water
• 1/2 cup vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cardamom
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, dissolved in 2 tbsp warm water
• 1/4 cup slivered almonds, for garnish
• 1/4 cup raisins, for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until golden, about 5 minutes.
2. Add the lamb chunks to the pot, browning them on all sides, about 5 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cardamom, and 1/2 tsp ground cumin.
3. Pour in 4 cups of water, bring to a boil, then reduce heat to low. Cover and simmer until the lamb is tender, about 1 hour.
4. Drain the soaked rice and layer it over the cooked lamb. Drizzle the saffron water over the rice. Cover and cook on low heat for 20 minutes, or until the rice is fluffy and the liquid is absorbed.
5. Garnish the pulao with slivered almonds and raisins before serving.

The magic of this dish lies in the layering of flavors—the saffron-infused rice perfectly complements the spiced lamb, creating a harmony of tastes that’s truly unforgettable.

Tip: For an extra touch of luxury, serve the pulao with a side of yogurt mixed with minced garlic and a pinch of salt.

Afghani Pulao with Spinach and Herbs

Afghani Pulao with Spinach and Herbs is a fragrant, one-pot wonder that brings the vibrant flavors of Afghanistan to your kitchen with minimal fuss.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 lb lamb or beef, cut into 1-inch cubes
• 4 cups fresh spinach, roughly chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh dill, chopped
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 cup vegetable oil
• 4 cups water
• 1 tsp salt

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until golden, about 5 minutes.
2. Add the garlic, cumin, coriander, cardamom, and cinnamon. Stir for 30 seconds until fragrant.
3. Add the lamb or beef and brown on all sides, about 5 minutes.
4. Stir in the rice, spinach, cilantro, dill, salt, and water. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

The magic of this dish lies in the layering of herbs and spices, which infuse the rice and meat with an unforgettable aroma and depth of flavor.

Tip: For an extra touch of authenticity, serve with a side of yogurt sprinkled with dried mint.

One-Pot Afghani Pulao with Beef and Potatoes

Warm up your kitchen with the rich, aromatic flavors of this One-Pot Afghani Pulao with Beef and Potatoes, a dish that brings the heart of Afghan cuisine right to your table with minimal cleanup.

Ingredients

• 2 cups basmati rice, rinsed
• 1 lb beef chuck, cut into 1-inch cubes
• 2 medium potatoes, peeled and quartered
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp ground turmeric
• 1/4 cup vegetable oil
• 4 cups beef broth
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until golden brown, about 10 minutes.
2. Add the minced garlic, cumin, coriander, cardamom, and turmeric to the pot. Stir for 1 minute until fragrant.
3. Add the beef cubes to the pot and brown on all sides, about 5 minutes. Season with salt and pepper.
4. Pour in the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour until the beef is tender.
5. Add the quartered potatoes and rinsed basmati rice to the pot. Cover and cook for another 20 minutes, or until the rice is fluffy and the potatoes are tender.
6. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.

The magic of this pulao lies in the layers of spices that infuse the beef and rice, creating a dish that’s as fragrant as it is comforting.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Afghani Pulao with Dried Fruits and Nuts

Afghani Pulao with Dried Fruits and Nuts is a fragrant, one-pot wonder that brings a taste of Afghanistan to your kitchen with its sweet and savory flavors.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb shoulder, cut into chunks
• 1/4 cup vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1/2 cup raisins
• 1/2 cup dried apricots, sliced
• 1/4 cup slivered almonds
• 1/4 cup pistachios
• 4 cups chicken broth
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp ground black pepper

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and cook until golden, about 5 minutes.
2. Add the lamb chunks and brown on all sides, about 7 minutes. Stir in the salt, cumin, cardamom, and black pepper.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender.
4. Add the soaked rice, carrots, raisins, and apricots to the pot. Stir gently, cover, and cook for 20 minutes until the rice is fluffy.
5. Meanwhile, toast the almonds and pistachios in a dry pan over medium heat for 2 minutes until fragrant.
6. Fluff the rice with a fork, then top with the toasted nuts before serving.

The magic of this dish lies in the contrast between the tender lamb, fluffy rice, and the crunch of nuts, all brought together with a hint of sweetness from the dried fruits.

Tip: For an extra layer of flavor, toast the spices with the onions before adding the lamb.

Easy Afghani Pulao with Chicken and Peas

Warm up your kitchen with this comforting Afghani Pulao, a fragrant one-pot wonder that combines tender chicken, sweet peas, and aromatic spices for a meal that’s as nourishing as it is delicious.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 lb chicken thighs, bone-in and skin-on
• 1/2 cup vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1 cup frozen peas
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cardamom
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups chicken broth
• 1/4 cup raisins (optional)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs and brown on both sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onion and cook until golden, about 5 minutes. Stir in the garlic, cumin, coriander, cardamom, salt, and black pepper, cooking for another minute until fragrant.
3. Add the carrots and frozen peas, stirring to combine with the spices. Return the chicken to the pot.
4. Pour in the chicken broth and bring to a boil. Stir in the basmati rice and raisins (if using), then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes before fluffing the rice with a fork and serving.

The magic of this pulao lies in the layers of flavor from the spices and the caramelized onions, creating a dish that’s rich yet balanced. The optional raisins add a subtle sweetness that contrasts beautifully with the savory chicken.

Tip: For an extra touch of authenticity, serve with a side of yogurt mixed with minced garlic and a pinch of salt.

Afghani Pulao with Turmeric and Cumin Flavored Rice

Afghani Pulao is a fragrant, one-pot wonder that brings the warmth of Afghan cuisine right to your kitchen, with turmeric and cumin-infused rice that’s simply irresistible.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb shoulder, cut into chunks
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/4 cup vegetable oil
• 4 cups water
• 1 tsp salt
• 1/2 cup carrots, julienned
• 1/4 cup raisins
• 1/4 cup slivered almonds, toasted

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and cook until golden, about 5 minutes.
2. Add the lamb chunks and brown on all sides, about 5 minutes. Stir in the garlic, turmeric, cumin, cardamom, and salt, cooking for another minute until fragrant.
3. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender.
4. Drain the soaked rice and layer it over the lamb. Scatter the carrots and raisins on top. Pour in enough water to cover the rice by 1 inch (about 2 cups).
5. Cover and cook on low heat for 20 minutes, or until the rice is tender and the water is absorbed. Let it sit covered for 10 minutes off the heat.
6. Fluff the rice gently with a fork, mixing the layers slightly. Garnish with toasted almonds before serving.

The magic of this dish lies in the layers of flavors and textures, from the tender lamb to the sweet pops of raisins and the crunch of almonds.

Tip: For an extra touch of authenticity, serve with a side of yogurt sauce sprinkled with dried mint.

Traditional Afghani Pulao with Lamb Shanks

Warm up your kitchen with the rich, aromatic flavors of Traditional Afghani Pulao with Lamb Shanks, a dish that’s as hearty as it is flavorful.

Ingredients

• 2 lamb shanks (about 1.5 lbs total)
• 2 cups basmati rice, rinsed and drained
• 4 cups water
• 1 large onion, thinly sliced
• 2 carrots, julienned
• 1/2 cup raisins
• 1/4 cup slivered almonds
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1/2 tsp ground cinnamon

Instructions

1. In a large pot, heat 2 tbsp vegetable oil over medium heat. Add the lamb shanks and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the remaining 1 tbsp vegetable oil and sauté the onion until golden, about 5 minutes. Stir in the carrots, raisins, almonds, 1 tsp salt, 1 tsp cumin, 1 tsp cardamom, 1/2 tsp black pepper, and 1/2 tsp cinnamon. Cook for another 2 minutes.
3. Return the lamb shanks to the pot. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.
4. Stir in the basmati rice, cover, and cook for another 20 minutes, or until the rice is fluffy and the water is absorbed.
5. Let the pulao sit covered for 10 minutes before serving. Fluff the rice with a fork and arrange the lamb shanks on top.

The magic of this dish lies in the slow-cooked lamb shanks that infuse the rice with deep, savory flavors, while the sweet raisins and crunchy almonds add delightful contrasts.

Tip: For an extra layer of flavor, toast the slivered almonds in a dry pan until golden before adding them to the dish.

Afghani Pulao with Eggplant and Tomatoes

Afghani Pulao with Eggplant and Tomatoes is a hearty, aromatic dish that brings the flavors of Afghanistan to your kitchen with a comforting blend of spices, tender eggplant, and juicy tomatoes.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1 large eggplant, cut into 1-inch cubes
• 2 medium tomatoes, diced
• 1/2 cup vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups water
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until golden, about 5 minutes.
2. Stir in the cumin, coriander, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the eggplant and tomatoes, cooking for another 5 minutes until the vegetables begin to soften.
4. Mix in the basmati rice, ensuring it’s well coated with the spice mixture.
5. Pour in the water, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the water is absorbed.
6. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh cilantro before serving.

The magic of this dish lies in the way the eggplant melts into the rice, creating a creamy texture that contrasts beautifully with the fluffy grains. It’s a testament to the simplicity and depth of Afghan cuisine.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Healthy Afghani Pulao with Quinoa and Vegetables

Transform your weeknight dinner with this Healthy Afghani Pulao, a vibrant twist on the classic using quinoa and a rainbow of vegetables for a nutritious, flavor-packed meal.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1/2 cup green peas
• 1/4 cup raisins
• 2 tbsp chopped fresh cilantro

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the broth is absorbed and quinoa is tender.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Stir in the cumin, coriander, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
4. Add the carrot, red bell pepper, and green peas to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
5. Fluff the cooked quinoa with a fork and gently fold it into the vegetable mixture along with the raisins. Cook for another 2 minutes to combine all the flavors.
6. Remove from heat and sprinkle with chopped cilantro before serving.

The subtle sweetness of raisins against the earthy spices and quinoa makes this dish a delightful surprise in every bite.

Tip: For an extra crunch, top with toasted slivered almonds before serving.

Afghani Pulao with Pumpkin and Chickpeas

Warm up your kitchen with this fragrant Afghani Pulao, where sweet pumpkin and hearty chickpeas mingle with aromatic spices for a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 cup pumpkin, peeled and cubed into 1-inch pieces
• 1 cup cooked chickpeas
• 1 large onion, thinly sliced
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 4 cups water
• 1/4 cup raisins
• 1/4 cup slivered almonds, toasted

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
2. Add the sliced onion and cook until golden brown, about 5 minutes. Stir in the ground coriander, cardamom, and salt, cooking for another minute until fragrant.
3. Add the pumpkin and chickpeas, stirring to coat with the spices. Cook for 2 minutes.
4. Pour in the water and bring to a boil. Add the rinsed basmati rice, reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and water is absorbed.
5. Fluff the rice with a fork, then gently fold in the raisins and toasted almonds.

The magic of this pulao lies in the layering of spices and textures, with the sweetness of pumpkin and raisins balancing the earthy chickpeas and fragrant rice.

Tip: For an extra touch of luxury, drizzle with a bit of melted butter before serving.

Festive Afghani Pulao with Lamb and Apricots

Bring the vibrant flavors of Afghanistan to your table with this Festive Afghani Pulao, a fragrant dish that combines tender lamb, sweet apricots, and aromatic spices for a truly special meal.

Ingredients

• 2 cups basmati rice, rinsed and drained
• 1 lb lamb shoulder, cut into 2-inch pieces
• 1/2 cup dried apricots, halved
• 1 large onion, thinly sliced
• 3 tbsp vegetable oil
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 4 cups water
• 1/4 cup slivered almonds, toasted

Instructions

1. In a large pot, heat 3 tbsp vegetable oil over medium heat. Add 1 large onion, thinly sliced, and cook until golden, about 5 minutes.
2. Add the lamb shoulder pieces to the pot and brown on all sides, about 5 minutes.
3. Stir in 1 tsp ground cardamom, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1/2 tsp salt, coating the lamb evenly.
4. Pour in 4 cups water and bring to a boil. Reduce heat to low, cover, and simmer until the lamb is tender, about 1 hour.
5. Add 2 cups basmati rice and 1/2 cup dried apricots, halved, to the pot. Stir gently to combine.
6. Cover and cook on low heat until the rice is tender and the liquid is absorbed, about 20 minutes.
7. Fluff the rice with a fork and garnish with 1/4 cup slivered almonds, toasted, before serving.

The magic of this pulao lies in the layering of spices and the contrast between the savory lamb and the sweet apricots, creating a dish that’s as beautiful as it is flavorful.

Tip: For an extra touch of luxury, sprinkle a pinch of saffron soaked in 2 tbsp warm water over the rice before the final cooking step.

Afghani Pulao with Fish and Saffron Rice

Dive into the aromatic world of Afghani cuisine with this Pulao featuring tender fish and saffron-infused rice, a dish that promises a burst of flavors in every bite.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1 lb white fish fillets, cut into chunks
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp saffron threads, soaked in 2 tbsp warm water
• 2 cups chicken broth
• Salt and pepper to taste
• 1/4 cup chopped cilantro for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until golden, about 5 minutes.
2. Stir in the cumin, coriander, turmeric, and soaked saffron with its water, cooking for another minute until fragrant.
3. Add the fish chunks, gently stirring to coat with the spices, then remove from the pan and set aside.
4. In the same pan, add the rinsed basmati rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Return the fish to the pan, nestling it into the rice. Cover and cook for an additional 5 minutes, or until the fish is cooked through.
6. Season with salt and pepper to taste, then garnish with chopped cilantro before serving.

The magic of this dish lies in the saffron’s golden hue and delicate flavor, perfectly complementing the tender fish and fluffy rice.

Tip: For an extra layer of flavor, toast the saffron threads lightly before soaking to release their full aroma.

Conclusion

We hope this roundup of 20 Delicious Afghani Pulao Recipes has inspired you to explore the rich flavors of Afghanistan in your own kitchen. Each recipe offers a unique twist on this beloved dish, perfect for any home cook looking to try something new. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the culinary love!

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