How to Make Afghani Kabuli Pulao

Updated on October 20, 2018
Amina Usman profile image

I tried Afghani kabuli pulao for the first time when I was 16, and since then I have always been a huge fan.

5 stars from 2 ratings of Afghani Kabuli Pulao

Kabuli pulao is a dish from the north of Afghanistan. Considered to be a national dish of that country, you will certainly have this dish if you visit Afghanistan, Pakistan, or Saudi Arabia (where it is called roz Bukhari).

I tried this dish for the first time when I was 16, and since then I have always been a huge fan. I always wanted to learn how to cook this dish, and after several attempts using different recipes, I finally found the perfect method. Since then, I have made kabuli pulao about once a month. I often prepare it when friends come over to eat, or on special occasions like birthdays and festivals.

Traditionally, this dish is made with beef, but lamb or chicken can be substituted. I always prefer it with beef, though.

You can serve this dish as a main course, or if you want to create a more traditional meal you can serve it with BBQ, salad, and green tea afterwards.

Cook Time

Prep time: 30 min
Cook time: 2 hours 30 min
Ready in: 3 hours
Yields: Serves 8
 Serving of Kabuli Pulao using this recipe
Serving of Kabuli Pulao using this recipe

Ingredients

  • 1 cup oil
  • 1.5 onion, chopped
  • 1 kg beef, 2.5-inch cubes
  • 50 grams ginger, minced
  • 75 grams garlic, minced
  • 3-5 tsp sugar
  • 1 tsp garam masala
  • 0.5 tsp cumin
  • 1/2 onion, diced precisely
  • 250 grams carrot, julienne
  • 125 grams raisins
  • 750 grams rice
  • salt, to taste

Instructions

  1. Heat 0.5 cup of oil in a pot and add 1.5 Onion that you chopped. Once they are slightly brown, add beef and wait for it to change color. Stir beef a bit while you wait for it to change its color. Add garlic and ginger paste (If you are allergic to any of them you may skip this step). Add 8 to 10 cups of water and salt to taste. Once meat softens, separate meat from the stock.
  2. Rinse rice and few times and let them rest in cold water while meat tenders. It is also now a good time to soak raisins for later use.
  3. Once the beef is almost softened take a pot and fill it with water and add some salt. Once water starts boiling add rice to it. Once rice is 3/4 done (It can take from 5 mins to 10 mins depending on the quality of the rice, shape of the pot and water temperature) stain water out of the rice and let rice rest in the stainer.
  4. Boil the stock further until it is reduced to half or it is reasonably thick and add 1-2 tsp sugar, 1tsp garam masala and 1 tsp Cumin (Whole Zeera).
  5. Pour 0.3 cup of oil and in a wok/pan. Add 0.5 onion diced precisely and fry until brown. Add boiled meat and fry from 3-5 mins. Keep on adding a little bit of stock prepared in last step sporadically.
  6. Pour 0.2 cup of oil in a pan and warm it a bit. Add julienne carrots and stir fry them for 4 to 5 mins. Add 2-3 tsp of sugar and add raisins (After darining water out of them). Be cautious as raisins gets burned very easily. Keep on adding a little bit of stock prepared in step 5 sporadically.
  7. Take a pot with wide diameter. Put some oil on the bottom and add a layer of rice in it. Add items prepared in step 4, 5 and 6 (half ofmixture prepared in 6th step should be kept of topping). Now add another layer of rice and on top of that add the remaining mixture prepared in 6th step. Now cover the pot, put it on very low flame and let flavors mix into the rice (It should take about 10-15 mins). Try not to open it again and again.
  8. Mix well and your Afghani pulao is ready to eat.

Nutrition Facts per serving

Nutrition Facts
Calories 928
Calories from Fat324
% Daily Value *
Fat 36 g55%
Saturated fat 7 g35%
Carbohydrates 102 g34%
Sugar 14 g
Fiber 4 g16%
Protein 47 g94%
Cholesterol 112 mg37%
Sodium 135 mg6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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