Kabuli Pulao is a popular Afghan rice dish made with long-grain white rice, flavored with traditional spices, and cooked with meat, typically lamb or beef. To make Kabuli Pulao, you follow three simple steps: first, cook a beef stew until the meat is tender. Next, caramelize carrots and raisins for a sweet flavor. Lastly, prepare the tarka for the rice, mix in the meat, and let everything cook slowly to blend the flavors nicely.

About The Recipe

Kabuli Pulao, also known as “Afghani Pulao” a rice dish commonly enjoyed in Pakistani culture, has its origins in Afghan cuisine. It has gradually become a staple in Pakistani menus. This flavorful dish blends savory rice with a hint of sweetness from raisins and carrots, with the option to include nuts for extra crunch. Typically, it is made with beef, and various versions of the dish have been developed over time.

The recipe I’m sharing holds great significance to me as my Dado (grandmother) passed it down to me. It stands out as the most authentic recipe I’ve ever tried, and it is remarkably easy to make. Interestingly, if you’ve dined at the renowned “Kabul Restaurant” in Islamabad, Pakistan, you may recognize their famous Kabuli Pulao. This recipe is just like the one from that famous restaurant – it tastes and smells exactly the same, capturing all the deliciousness and genuine flavors of the original dish that is beloved by many.

How To Make Kabuli Pulao Photo Guide

The process for making Kabuli Pulao is divided into three specified steps. Here is a detailed breakdown:

Step 1: Prepare the Stew and Cook the Beef

1. Clean the beef by removing any extra fat and rinsing it with water mixed with salt and vinegar

2. In a pot, combine spices: cumin seeds, coriander seeds, black cardamom, cinnamon stick, black peppercorns, garlic and salt, along with 1.5 liters of water. Pressure cook this for 30 minutes. If you prefer to slow cook, use 2 liters of water and simmer with the lid on for about 60 minutes on medium flame until the beef is done.

3. Strain the stock, collect the cooked meat, and set both aside.

Step 2: Prepare the Garnish

1. Cut the carrots into thin slices and wash the raisins under clean water. You can use either black or golden raisins, with golden being used in this case.

2. In a pan, melt 1 tablespoon of butter, then add the carrots and raisins together. Sauté them until they are soft. Add 2 tablespoon of sugar, cover with a lid for 2-3 minutes to melt the sugar. Remove the lid, mix well, and set aside.

Step 3: Prepare the Rice

1. Clean and rinse the rice, and let it soak for at least 1 hour before cooking.

2. In a pan, heat oil and add chopped onions, browning them.

3. Add chopped tomatoes and cardamom pods to the browned onions and fry until the tomatoes are soft.

4. Once the tomato-onion mixture releases oil, add the beef and fry for 7-10 minutes. The more you fry, the better the flavour.

5. When the beef is fried well, add the stew and bring it to boil.

6. Once it boils, add the rice and cook until the rice is soft.

7. Give “dum” when the stock has dried and there is only a half-inch left from the side. Sprinkle half of the prepared garnish before giving “dum” (a slow cooking process).

8. For “dum,” use a thick, clean cloth placed over the opening and press it down with a lid. If the pan bottom is not thick enough, use a griddle under the pan. Give “dum” for about 35-40 minutes.

8. Open dum, mix well with the help of a spatula, so that the rice mixes well with the topping.

9. Serve with additional garnish, along with a side of tomato chutney.

Pro Tips To Achieve Fluffy and Delicious Rice

• Cook your meat separately until it’s soft and practically melting in your mouth to make it super tender and juicy. You can use a pressure cooker or a slow cooking method for this before adding it to the masala mix.

• Opt for long, white rice like Basmati for your Kabuli Pulao as it cooks up fluffy and has a nice aroma.

• Ensure your carrots and raisins are sweet enough by cooking them with some sugar to enhance their sweetness. Chinese carrots might need a bit more sugar, like an extra teaspoon, to taste just right.

• Let your dish simmer on low heat (‘dum’) for at least 35 minutes to allow the flavors to blend perfectly for a delicious dish.

• Instead of using plain water when cooking the rice, try using stew. It gives the rice a richer taste and makes your Kabuli Pulao more authentic and flavorful.

How To Enjoy Kabuli Pulao For a Tasty Meal

Afghani Pulao is known for keeping things simple by not going overboard with spices. It’s well-loved for its delicious taste that comes from this simplicity.

You can pair it with any chutney you like, but personally, I love having it with Chapli Kabab. These two dishes go really well together. Since both dishes originate from the same cuisine, their pairing becomes even more special and unique.

Time Saving Tips

1. Save time by purchasing pre-cut carrots to skip the chopping step and go straight to cooking.

2. Brown and caramelize carrots and raisins with oil a day before to save time on the day of cooking.

3. Use ready-made canned stock instead of preparing stew from scratch for convenience.

4. Repurpose leftover cooked beef from previous meals to save time and add depth of flavor to your Kabuli Pulao.

Meat Selection

This Pulao recipe usually uses beef, but you can also try making it with lamb or chicken. For Kabuli Pulao, go for big pieces of beef cut into large chunks. If you can, choose boneless beef as it cooks more evenly and makes the dish easier to eat without bones getting in the way.

Frequently Asked Questions