my version -- basmati rice cooked with saffron, raisins, carrots, etc.; lamb shank marinated with a verity of spices then slow roasted for several hours...
"kabuli pulao is a variety of pilaf made in Afghanistan, Uzbekistan and Tajikistan, as well as in Khyber Pakhtunkhwa. It consists of steamed rice mixed with raisins, carrots, and beef or lamb.
The crown of Afghan cuisine, Kabuli pulao is often said to have been originally created by the upper-class families of Kabul who could afford to prepare this elaborate meat and rice dish. Over time, pulao had spread across the country and changed its name to qabili pulao, derived from the Dari word qabil, meaning capable or able, as it was considered that only a truly skilled chef could make a good Afghan-style pilaf." -- Tasteatlas