How to make Kabuli pilao? The one with carrots and raisins. I absolutely love this dish, but don’t know the exact recipe. I did try cooking it for like 2-3 times but it didn’t come out as good as it’s in restaurants. Can someone share the exact recipe? 
I want it to come out perfect this time! And is it necessary to use lamb meat only? Will chicken do?
Thanks in advance.
Re: Kabuli Pilao Recipe
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/633850-carrot-rice.html
I gave a recipe for Kabuli Pulao in this thread
Re: Kabuli Pilao Recipe
I will let u know after getting it from my Afghani friend, she makes really like it is original
Re: Kabuli Pilao Recipe
Me looking forward to your sharing too 
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Authentic Kabuli palao really has to have meat. The link you provided titles it appropriately - Carrot rice.
Re: Kabuli Pilao Recipe
The thread started out asking only about carrot rice, but ended with an authentic Kabuli Pulao recipe that is made with meat
Re: Kabuli Pilao Recipe
Hello 
I have my own way of preparing it that is a bit different to how my mum does it:
INGREDIENTS
4 cups basmati rice
5 skinless chicken legs
5 skinless chicken thighs
3 medium yellow onions, peeled and quartered
½ cup plus 2 Tbsp olive oil or vegetable oil, divided
5 tsp salt
1 cup chicken broth
3 large carrots, peeled
1 cup black raisins
½ cup slivered almonds
3 Tbsp sugar
¾ cup water
2 tsp ground cumin
1½ tsp ground cardamom
½ tsp ground black pepper
12 cups water
**Loads of people use lamb but you don’t have to. You can use chicken as well. (I always use chicken to make it.)
I always use basmati rice, but other types of rice can be used if you don’t have basmati on hand. The important thing is not to overcook the rice.
**
METHOD
-
Preheat the oven to 260°C (500°F). -
Immerse rice in a bowl of water and drain in a colander. Repeat this step 3 times. -
Wash and dry the chicken. Set aside. -
Chop the onions in a food processor using the pulse button (but do not puree them). You can do this by hand too. -
Choose a sauté pan that is at least 8cm deep and large enough to fit all the chicken. Pour ½ cup of the oil in the pan and sauté the onions over high heat, stirring quickly, until brown. This is takes about 5 to 10 minutes. Do not burn them. -
Add the chicken to the pan and sprinkle with 3 tsp of the salt. Cook the chicken over medium-high heat for 6 minutes, turning from time to time so all sides turn golden brown. The onion will start to caramelise and turn into a thick sauce. -
Add ¼ cup of the chicken broth, and continue stirring to keep the chicken from burning. Once the liquid has been absorbed, add another ¼ cup of chicken broth, bring it to a boil, cover with a lid or aluminium foil, and simmer for 10 minutes. The sauce should turn a dark brown colour. -
While the chicken is cooking, cut the carrots into long thin matchsticks, about 12cm long and 1cm thick. Make sure that they are not too thin. In a large frying pan, add ¾ cups of water and bring to a boil, add the carrots and cook until tender and a deep orange colour. This is about 5 to 7 minutes. -
Watch them carefully as you do not want to overcook them. Once the carrots are done, drain any leftover liquid out of the pan. Add the remaining 2 Tbsp of oil, raisins, almonds and sugar to the carrots. Stir quickly over medium-high heat and keep stirring for about 3 minutes. The raisins will look plump and the carrots will take on a nice sweet flavour. Remove from heat and package the carrots into a sealed aluminium foil packet about the size of a small paperback novel. -
Remove the chicken pieces from the broth and set aside. Stir the cumin, cardamom and black pepper into the broth. Continue to cook on low for 5 minutes to allow it to thicken.
-
Meanwhile, measure 12 cups of water and the remaining 2 tsp of salt into a pot with a fitted lid. Bring it to a boil. Add the rice to the water and boil until it is nearly cooked, though still a bit crunchy. This will take just a few minutes depending on the rice you use. You will have to taste it to check if whether it is done. Be careful not to overcook it.
-
Immediately strain the rice through a colander. Put the rice back into the cooking pot and add the sauce from the chicken. Mix well. Arrange the chicken pieces on top of the rice. Set the aluminium packet of carrots on top of the rice. This will keep the carrots warm and deepen the flavours without mixing with the rice yet.
-
Bake the rice for 15 minutes in 260°C (500°F) and then drop the temperature down to 125°C (250 °F). Cook for another 20 minutes.
-
Arrange the chicken pieces on a large platter, cover with the rice. Sprinkle the carrots, raisins, and almonds on the rice.
Re: Kabuli Pilao Recipe
Thanks Mezghan for writing it with great detail and clarity. Quick question about the 7th step, do you buy chicken broth or make it at home? Or use Knorr cubes?
Re: Kabuli Pilao Recipe
^ I usually make the broth at home but I’ve used ready-made broth before and it works nicely too. I’ve never tried using broth cubes but I think it would work too.
Re: Kabuli Pilao Recipe
Wow Mezghan that sounds delicious! I’ll definitely give it a try. Thanks a ton for such a detailed recipe
Re: Kabuli Pilao Recipe
^Post an update of how it turns out
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when you say chop the onions in a food processor, how are they chopped? in thin slices like for most salans or diced?
Re: Kabuli Pilao Recipe
^No, not in round slices. I usually chop them rather finely but you they can be chopped at bit more roughly. I think diced would be a better description
Re: Kabuli Pilao Recipe
Mezhgan, your recipe inspired me to try it. Except I made it with beef as chicken isn’t doing it for me these days. I did use chicken broth though along with beef. I also added cashews and pistachios. Hardest part: slicing carrots in those strands! I microwaved them for a min to help make it somewhat manageable. Anyway, it was delish if I say so myself! Thanks for such great instructions!
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^That looks delicious.
Re: Kabuli Pilao Recipe
Kabli Pulao (Afghanistan) - YouTube English video
Kabuli Pulao Recipe - Delicious Afghan Food - YouTube dari, eng sub
The best kabuli pulao can only be found at arianna kabab grill food truck though.
Man, I need to make this one day.
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My SIL is afghani..so she made Kabuli palao for everyone..AMAZING!.
Re: Kabuli Pilao Recipe
My Afghani friend has sent the recipe and its different from what mentioned here. I will insha’Allah publish it soon
Re: Kabuli Pilao Recipe
We make it a little differently, first fry the onions and meat and then add the rice, as in pulao.. Separately fry carrots and raisins, put it over the rice and then leave on dum… Other details are as specified by Mezghan above..