Vegetarian Kabuli Pulao (Afghan Rice)

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 15 mins

  • Servings

    4 very large servings or 6 smaller servings

  • Calories

    785 kcal

  • Course

    Main Course

  • Cuisine

    Afghan

Vegetarian Kabuli Pulao (Afghan Rice)

Kabuli Pulao is the Afghan celebration dish. This is a vegan and vegetarian version of Afghanistan’s spice-infused, complex, and richly fragrant rice pilaf. Stovetop and Instant Pot instructions included.

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Ingredients

Servings

Pulao

  • ¼ cup oil
  • 1 large yellow onion, diced
  • 2 cups dry basmati rice
  • 2 tsp fine sea salt or 3 tsp kosher salt
  • 2 tsp ground cumin (see Note 1)
  • 1 tsp ground black cardamom (see Note 2)
  • 3 to 4 cups water (use 3 cups (720g) for Instant Pot, or 4 cups (960g) for stovetop method)
  • 2 cups vegan "lamb" or "beef" chunks (*optional; see Note 3)

Toppings

  • 3 tbsp oil
  • 1 carrot
  • ½ cup sultanas or raisins
  • 1 tbsp slivered almonds
  • 1 tbsp Slivered Pistachios
  • 1 tsp sugar
  • 1 tsp ground green cardamom
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Instructions

For the Pulao Rice

  1. Rinse and drain the basmati rice.
  2. Heat 1/4 cup of oil in a large Dutch oven or stockpot on medium-high heat. Add diced onions and sauté, stirring occasionally. (Instant Pot: Use the Sauté setting and set it to More mode. Once the display reads HOT, add 1/4 cup oil followed by the diced onions.)
  3. When the onion turns translucent (5–10 minutes), add rice, 2 tsp salt, 2 tsp cumin, 1 tsp cardamom, and 4 cups water, in that order. (Instant Pot: Use just 3 cups of water and also add vegan lamb at this stage, if using.)
  4. Cover the pot and let it come to a boil. (Instant Pot: Use the Pressure Cook setting on High Pressure for 3 minutes.)
  5. Once boiling, give everything a stir to ensure no rice grains have stuck to the bottom. Add the vegan lamb to the center of the pot. Cover again, turn the heat down to low, and continue to cook for 15 minutes.
  6. After 15 minutes, remove from heat and set aside, covered, for another 10 minutes. Meanwhile, prepare the toppings by following the steps below. (Instant Pot: Once the Instant Pot turns off, allow the pressure to naturally release for 10 minutes.)

For the Toppings

  1. Julienne the carrots into fine matchsticks and slice the almonds and pistachios into slivers.
  2. In a small saucepan on medium-high heat, fry the carrots, sultanas, almonds, and pistachios in 3 tbsp of oil until most of the oil is absorbed (3–5 minutes).
  3. Mix in the sugar and cardamom, then pour the mixture (including excess oil) evenly over the rice.

Notes

  • Cumin: You can adjust the amount to your liking. If you’re looking for something a bit lighter tasting, use as little as 1/2 tsp cumin. For a more heavily-spiced rice, use up to 1 tbsp.
  • Black Cardamom: 1 tsp of ground black cardamom is about 3 whole black cardamom pods. You can also substitute with ground green cardamom.
  • Vegan Lamb: You might be able to find this at your local vegetarian specialty store. But feel free to leave it out entirely or use a meaty alternative like Beyond Steak or Chick’n Chunks.

Nutrition Information

Show Details
Calories 785kcal (39%) Carbohydrates 115g (38%) Protein 17g (34%) Fat 29g (45%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 2mg (1%) Sodium 1458mg (61%) Potassium 680mg (19%) Fiber 7g (28%) Sugar 18g (36%) Vitamin A 4205IU (84%) Vitamin C 10mg (11%) Calcium 155mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4very large servings or 6 smaller servings

Amount Per Serving

Calories 785 kcal

% Daily Value*

Calories 785kcal 39%
Carbohydrates 115g 38%
Protein 17g 34%
Fat 29g 45%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 17g 85%
Trans Fat 0.1g 5%
Cholesterol 2mg 1%
Sodium 1458mg 61%
Potassium 680mg 14%
Fiber 7g 28%
Sugar 18g 36%
Vitamin A 4205IU 84%
Vitamin C 10mg 11%
Calcium 155mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

9 reviews
Excellent

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