Afghani Pulao (Kabuli Pilaf) โ€“ Rocking Recipes

Afghani Pulao (Kabuli Pilaf) โ€“ Rocking Recipes

Prep Time Prep: 10m Cook Time Cook:

rockingrecipes.com

Do you guys like Afghan cuisine? Itโ€™s one of my absolute favorites!ย ๐Ÿ˜๐Ÿ˜๐Ÿ˜ Kabuli Palaw or simple Afghani Pulao is a traditional Afghan dish and no celebration is complete without this super yummlicious dish. The Very Famous and Superlicious Pulao, the Kabuli Palaw or simple Afghani Pulaoย is the specialty of Afghani Cuisine. This easy yet super delicious recipe is made with very simple ingredients with very tender and Soft Meat. I just Love it!!ย ๐Ÿ’–๐Ÿ’–๐Ÿ’– The Carrot and Raisins Topping give an extra yummilicious flavor of sweet and Savoury taste together!ย ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ I made this recipe by following a very Authentic Recipe from Afghan Cuisines. I didn't add any fusion to this. Make a very Traditional, Authentic and Restaurant style Kabuli Pulao at Home and enjoy the same taste as 5-star restaurants. Letโ€™s start this delicious recipe of Afghani Pulao. The most important thing for making Kabuli palau is to choose the right type of rice. I used Sella Rice but a good quality of Basmati Rice can work so well too for this recipe.

  • Beef / Lamb / Mutton (as per choice)
  • Onions
  • Garlic
  • Salt
  • Oil
  • Ghee
  • White Cumin Seeds
  • Cinnamon Stick
  • Black Cardamom
  • Green Cardamom
  • Black pepper Corns
  • *Cooked Meat (Stock Meat)
  • Rice
  • Salt
  • Sugar
  • *Prepared Meat Stock
  • *Freshly Made Afghani Pulao Spice Powder
  • Carrots (Julienne Cut)
  • Sultana's (Black Raisins)
  • Oil
  • Sugar
  • *Cooked Meat (Stock Meat)
  • Oil
  1. STEP#1: Prepare the Meat Stock
  2. Heat the oil add onion and fry till brown (a little dark brown would be fine because it will give a nice color to rice)
  3. Add garlic paste and mix, add a dash of water just because the onion will not burn.
  4. Add meat and salt. (add salt to meat stock and for rice too so add a little extra. We will adjust salt after adding rice, that's the key of tasty meat of Afghani pulao)
  5. Fry meat till it changes the color (8 to 10 minutes) now add water. Cover the pot with lid and let it cook on high flame for 10 minutes then slow the flame till meat soft and tender. (We need a very tender and soft meat for this dish!)
  6. (#Note: I don't mention the water quantity just because it depends on which meat you are using. If you use beef then you should use extra water than the mutton or lamb meat. But Remember the stock will remain 3 to 4 cups after tendering the meat. So you should add 5 to 8 full cups of water according to your meat.)
  7. STEP#2:ย Prepare Afghani Pulao Masala Spice Mix
  8. On the other hand, make Afghani pulao Masala by grinding coarsely all Afghani pulao Masala ingredients. (Don't make it powder form, just grind coarsely)
  9. STEP#3:ย Prepare Afghani Pulao (Kabuli Pilaf/Pulao)
  10. After the meat is tender, take out the cooked meat from the stock pot into the bowl and cover. Keep the remaining stock aside.
  11. To Caramelize: Take a big pot and put on medium flame add sugar and do not stir, wait for caramelized then mix the sugar and add all meat stock into it.
  12. Adjust the salt & water quantity according to your taste and add enough water according to your rice quality.
  13. Meanwhile, take a frying pan add oil and fry cooked meat again for the nice and shiny meat. Fry just for 2 to 3 minutes only.
  14. Cook rice well till water dries.
  15. Now add Afghani Pulao Masala (which made before) and mix well, & place meat with oil on top. Now put it on simmer (dum)
  16. (#Tip: I always place a flat skillet (tawa) under the rice pot when I put rice on dum. It helps the rice to cook evenly and it prevents the rice sticking from the pot)
  17. Take a frying pan add oil, Carrots, and raisins and fry for about 2 minutes. Add sugar and mix, cook 1 more minute or 2.
  18. (#Note, In Winter seasons carrots usually get tender quickly, so I added carrots and raisins both at the same time, otherwise fry carrots first, then add raisins after 2 to 3 minutes)
  19. STEP#3: To Assembleย Afghani Pulao (Kabuli Pulao)
  20. Now take out the cooked rice into a serving dish, place meat on top and pour carrots and raisins with their oil. And your yummilicious & authentic Afghani pulao is ready to Serve.
  21. Serve Hot and Enjoy!!ย ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
  22. If you like this Recipe please Like, Share and Rate my Recipe.
  23. Thanks! Chef Dua Fasih
  24. (#Note: I don't mention the water quantity just because it depends on which meat you are using. If you use beef then you should use extra water than the mutton or lamb meat. But Remember the stock will remain 3 to 4 cups after tendering the meat. So you should add 5 to 8 full cups of water according to your meat.)
  25. (#Tip: I always place a flat skillet (tawa) under the rice pot when I put rice on dum. It helps the rice to cook evenly and it prevents the rice sticking from the pot)
  26. Take a frying pan add oil, Carrots, and raisins and fry for about 2 minutes. Add sugar and mix, cook 1 more minute or 2.
  27. (#Note, In Winter seasons carrots usually get tender quickly, so I added carrots and raisins both at the same time, otherwise fry carrots first, then add raisins after 2 to 3 minutes)
  28. Now take out the cooked rice into a serving dish, place meat on top and pour carrots and raisins with their oil. And your yummilicious & authentic Afghani pulao is ready to Serve.
  29. Serve Hot and Enjoy!!ย ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
  30. Thanks! Chef Dua Fasih

Ingredients

  • Beef / Lamb / Mutton (as per choice)
  • Onions
  • Garlic
  • Salt
  • Oil
  • Ghee
  • White Cumin Seeds
  • Cinnamon Stick
  • Black Cardamom
  • Green Cardamom
  • Black pepper Corns
  • *Cooked Meat (Stock Meat)
  • Rice
  • Salt
  • Sugar
  • *Prepared Meat Stock
  • *Freshly Made Afghani Pulao Spice Powder
  • Carrots (Julienne Cut)
  • Sultana's (Black Raisins)
  • Oil
  • Sugar
  • *Cooked Meat (Stock Meat)
  • Oil

Instructions

  1. STEP#1: Prepare the Meat Stock
  2. Heat the oil add onion and fry till brown (a little dark brown would be fine because it will give a nice color to rice)
  3. Add garlic paste and mix, add a dash of water just because the onion will not burn.
  4. Add meat and salt. (add salt to meat stock and for rice too so add a little extra. We will adjust salt after adding rice, that's the key of tasty meat of Afghani pulao)
  5. Fry meat till it changes the color (8 to 10 minutes) now add water. Cover the pot with lid and let it cook on high flame for 10 minutes then slow the flame till meat soft and tender. (We need a very tender and soft meat for this dish!)
  6. (#Note: I don't mention the water quantity just because it depends on which meat you are using. If you use beef then you should use extra water than the mutton or lamb meat. But Remember the stock will remain 3 to 4 cups after tendering the meat. So you should add 5 to 8 full cups of water according to your meat.)
  7. STEP#2:ย Prepare Afghani Pulao Masala Spice Mix
  8. On the other hand, make Afghani pulao Masala by grinding coarsely all Afghani pulao Masala ingredients. (Don't make it powder form, just grind coarsely)
  9. STEP#3:ย Prepare Afghani Pulao (Kabuli Pilaf/Pulao)
  10. After the meat is tender, take out the cooked meat from the stock pot into the bowl and cover. Keep the remaining stock aside.
  11. To Caramelize: Take a big pot and put on medium flame add sugar and do not stir, wait for caramelized then mix the sugar and add all meat stock into it.
  12. Adjust the salt & water quantity according to your taste and add enough water according to your rice quality.
  13. Meanwhile, take a frying pan add oil and fry cooked meat again for the nice and shiny meat. Fry just for 2 to 3 minutes only.
  14. Cook rice well till water dries.
  15. Now add Afghani Pulao Masala (which made before) and mix well, & place meat with oil on top. Now put it on simmer (dum)
  16. (#Tip: I always place a flat skillet (tawa) under the rice pot when I put rice on dum. It helps the rice to cook evenly and it prevents the rice sticking from the pot)
  17. Take a frying pan add oil, Carrots, and raisins and fry for about 2 minutes. Add sugar and mix, cook 1 more minute or 2.
  18. (#Note, In Winter seasons carrots usually get tender quickly, so I added carrots and raisins both at the same time, otherwise fry carrots first, then add raisins after 2 to 3 minutes)
  19. STEP#3: To Assembleย Afghani Pulao (Kabuli Pulao)
  20. Now take out the cooked rice into a serving dish, place meat on top and pour carrots and raisins with their oil. And your yummilicious & authentic Afghani pulao is ready to Serve.
  21. Serve Hot and Enjoy!!ย ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
  22. If you like this Recipe please Like, Share and Rate my Recipe.
  23. Thanks! Chef Dua Fasih
  24. (#Note: I don't mention the water quantity just because it depends on which meat you are using. If you use beef then you should use extra water than the mutton or lamb meat. But Remember the stock will remain 3 to 4 cups after tendering the meat. So you should add 5 to 8 full cups of water according to your meat.)
  25. (#Tip: I always place a flat skillet (tawa) under the rice pot when I put rice on dum. It helps the rice to cook evenly and it prevents the rice sticking from the pot)
  26. Take a frying pan add oil, Carrots, and raisins and fry for about 2 minutes. Add sugar and mix, cook 1 more minute or 2.
  27. (#Note, In Winter seasons carrots usually get tender quickly, so I added carrots and raisins both at the same time, otherwise fry carrots first, then add raisins after 2 to 3 minutes)
  28. Now take out the cooked rice into a serving dish, place meat on top and pour carrots and raisins with their oil. And your yummilicious & authentic Afghani pulao is ready to Serve.
  29. Serve Hot and Enjoy!!ย ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹
  30. Thanks! Chef Dua Fasih