Kabuli Rice recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Maiwand Grill›Kabuli Rice Recipe

Kabuli Rice Recipe

Inspired by Maiwand Grill
Time1h
Serves4

Fragrant basmati with sweet raisins and savory carrots.

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Ingredients

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Rice and Base

Vegetables and Fruits

Spices and Seasoning

Garnish

Method

Preparation of Rice

  1. 1

    Rinse the rice

    In a fine mesh sieve, rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and helps the rice remain fluffy during cooking.

  2. 2

    Soak the rice

    Soak the rinsed rice in water for at least 30 minutes. This helps the grains cook evenly.

Cooking the Rice

  1. 3

    Combine ingredients

    In a large pot, combine the soaked rice, 4 cups of water, salt, cinnamon stick, cardamom pods, cumin seeds, and black peppercorns.

  2. 4

    Bring to a boil

    Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low.

  3. 5

    Simmer the rice

    Cover the pot with a tight-fitting lid and simmer for about 15-20 minutes or until the rice is tender and the water is fully absorbed. Avoid lifting the lid during cooking.

  4. 6

    Fluff the rice

    Once cooked, remove the pot from heat. Let it sit covered for 5 minutes, then fluff the rice with a fork.

Preparing Vegetables

  1. 7

    Cook the carrots

    In a skillet, add a drizzle of oil and sauté the chopped carrots over medium heat for about 5-7 minutes until they are tender but still slightly crisp.

  2. 8

    Add raisins

    Stir in the raisins with the carrots and cook for an additional 2-3 minutes until the raisins swell and become plump.

Combining and Serving

  1. 9

    Combine rice and vegetables

    Gently fold the cooked rice into the carrot and raisin mixture, ensuring even distribution.

  2. 10

    Garnish and serve

    Transfer the Kabuli rice to a serving dish. Garnish with chopped fresh cilantro and sliced almonds or walnuts if desired. Serve warm.

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