Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Kabuli Pulao (Afghanistan) Recipe
    Lost? Site Map

    Chicken Kabuli Pulao (Afghanistan)

    Chicken Kabuli Pulao (Afghanistan). Photo by kearnine

    1/1 Photo of Chicken Kabuli Pulao (Afghanistan)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    20 mins

    1 hr 40 mins

    UmmBinat's Note:

    Afghanistan's national dish. My family likes this version very much. Modified from Kabuli Palau.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4


    Units: US | Metric


    1. 1
      Place chicken pieces, onions and hot water in a large pot.
    2. 2
      Cover and simmer for about 1 hour.
    3. 3
      Add salt to taste.
    4. 4
      Remove chicken, reserving stock & discard cooked onions.
    5. 5
      Preheat oven to 325°F.
    6. 6
      Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
    7. 7
      Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
    8. 8
      Make stock sauce:
    9. 9
      Brown onions in butter and remove from heat.
    10. 10
      Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
    11. 11
      Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
    12. 12
      Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
    13. 13
      Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
    14. 14
      Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
    15. 15
      Place in oven for 35 minutes.
    16. 16
      Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
    17. 17
      There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
    18. 18

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on July 02, 2013


      I made this for my book club lunch group when we met to discuss "And the Mountain Echoed". It was a hit! Absolutely delicious and so pretty on the table. I used all boneless chicken thighs and it was perfect that way. Also, as in other recipes I've seen for this dish online, I used a pressure cooker to cut the time way down when you cook the onions and chicken at the beginning-15 minutes instead of an hour.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2013


      Yummy! My favorite part was the rice! It absorbed all of the flavors and was just delicious. I loved the carrot strips, too. It's a somewhat involved recipe, but worth it. The flavors are well-developed. Thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2011


      Delicious! I'm not sure if *I* messed up or if it's normal but after simmering the chicken, when I tried to fry it, it totally fell apart. so I just deboned it & added it to the rice in bits. the kids REALLY loved this. I used the extra chicken stock to make cream of chicken & wild rice soup. ;) I'll definitely make this again!! Thank you! Made for NA/ME Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken Kabuli Pulao (Afghanistan)

    Serving Size: 1 (550 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 809.6
    Calories from Fat 454
    Total Fat 50.4 g
    Saturated Fat 16.0 g
    Cholesterol 192.9 mg
    Sodium 261.2 mg
    Total Carbohydrate 40.4 g
    Dietary Fiber 4.5 g
    Sugars 9.9 g
    Protein 48.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes