Kabuli Pulao – Pakistani food is made, packed with spice, generous with drawn butter, and implausibly tasty.


Kabul, the capital of Afghanistan, lies simply a couple of hours from the KP Province (North-Western border) of Pakistan. Imagine Silk Road traders conveyance over the terribly 1st dishes of Kabuli Pulao to eat right here in Western Pakistan.

Pulao will be created with any size grain of rice, that the cook always fries in oil whereas stirring in giant amounts of dry spices. Usually, there’ll be a piece of mutton or beef meat, typically a whole leg, at the guts of every huge batch.

Saffron provides the rice style and color, however, usually, the spices are milder than biryani. Whole cloves of cardamom and golden sultana raisins provide off a superbly sweet aroma, and at larger restaurants, it’s going to embrace peanuts and even pistachios as a garnish.

You can recognize pulao on the street in its completely large stainless-steel cooking vessel, a unique, bell-like form, usually resting at a curious 45-degree angle.

Kabuli Pulao smells attractive, its appearance stunning, and in fact, tastes unimaginable still. an ideal dish for lunch, walking around the spirited street atmosphere of any of Pakistan’s giant, active cities, particularly common in and around Peshawar.

• Recipe of Kabuli Pulao

This mixture of rice and lamb, suggestive of sweet and warming spices, is Afghanistan’s national dish. Kabuli pulao takes its name from Kabul, the capital of that land-locked Central Asian country.

Kabuli pulao is big day food in Afghanistan. “Pulao” may be a form of rice dish created with a special, two-stepped change of state method for the rice that’s unmatched in yielding separate, downy grains with glorious texture.

While every step within the formula isn’t notably tough, the dish will need many steps to finish. First, you boil gently the meat, then brown the carrots and par-cook the rice. These steps will be completed at a prior time. Then you’ll simply layer the 3 parts along and end the change of state on your stovetop.

Sometimes spelled qabuli palao or palaw.

8 to 10 servings


Basmati rice — three cups
Oil — 1/2 cup
Stewing lamb or beef, cubed — two pounds
Onions, thinly sliced — two
Garlic, minced — three or four
Cinnamon — one stick
Cardamom pods — eight to ten
Cumin seeds — two teaspoons
Whole cloves — six to eight
Stock or water — two or three cups
Salt and pepper — to style
Carrots, peeled and cut into matchsticks or sliced — three
Sugar — 1/4 cup
Raisins, submerge in water and unload — 1/2 cup
Ground cardamom — one teaspoon
Salt — to style
Sliced almonds, cooked — 1/2 cup
Garam masala — two teaspoons


In a giant bowl, wash and drain the rice in two or three changes of water. Add additional water to hide and set the rice aside to soak for one to two hours.
Heat 1/4 cup of the oil in a very giant, heavy-bottomed pot over medium flame and, operating in batches, brown the meat on all sides. take away the meat to a plate and set it aside.
Add the onions to the new oil and saute till well-done through and softened for four to five minutes. Then add the garlic and whole spices and saute for one more minute just about.
Return the meat to the pot and pour within the stock or water beside salt and pepper to style. wake up a boil, then cut back heat to low, cover, and simmer for regarding one 1/2 hours, or till the meat is fork-tender.
Strain the meat, onions, and spices from the cooking broth and put aside, reserving the broth.
Heat the remaining 1/4 cup of oil in a very saute pan or giant pot over medium flame. Add the carrots and saute for one to two minutes to melt. Stir within the sugar and still cook for one or two additional minutes to gently caramelize the sugar, taking care to not let it burn.
Remove from heat and carefully stir in one cup of the reserved broth. (Be careful. it’s going to splatter a bit). Then stir within the raisins, cardamom, and salt to style and put aside.
conduct a large pot of salt-healed water to a boil. Drain the submerged rice and mix it into the boiling water. come to a boil and cook the rice for three or four minutes. Then drain the rice, discarding the water, and place it into an oversized bowl.
Lightly oil or grease the within of an oversized ovenproof pot with a lid. combine the remaining broth with the reserved rice. unfold half the rice smoothly over the bottom of the greased pot. unfold the reserved meat and onions equally over the rice. high the meat with carrots and raisins. Finally, layer the remaining rice swimmingly over the opposite ingredients within the pot.
Use the handle of a picket spoon to poke four or 5 holes through to rock bottom of the pot. These holes permit excess liquid to boil out of the rice so it does not get soggy. cowl the highest of the pot with a cleanroom towel. This keeps liquidizing steam from ripple back onto the rice. Finally, high the pot with a tight lid and fold the overhanging towel over the lid.
Set the pot over medium-high flame for three to five minutes. Next, cut back heat to low and simmer gently for fifteen to twenty minutes. take away the pot from the warmth and let it rest, covered, for one more ten minutes.
Gently mix the rice and meat with a big fork. Collect the pulao on a large dish and garnish with the cooked almonds and pinching of garam masala. Serve warm.


Meats: be at liberty to substitute stewing beef for the lamb. Use cubed chicken breast or thigh meat for a lighter dish, The chicken won’t need to be compelled to simmer as long to become tender.
Dried Fruit: Use golden raisins (sultanas), a combination of golden and black raisins, or some dried apricots.
Nuts: Use pistachios or a combination of pistachios and almonds.
Toasting the Nuts: Heat associate unlubricated saute pan or pan over medium flame. Add them around the bend, stirring typically until they are gently tanned, and unleash their aroma. deduct immediately to a plate to avoid over-browning and forgot to chill down. you may in addition unfold the around the bend on a baking sheet and toast during a very 400° oven.

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