Kabuli Pulao – The Pride of Afghanistan |Qabli Pulao |pulao Recipe

Description
Afghani Pulao, also known as Kabuli Pulao, is a royal and aromatic rice dish that combines tender meat, delicately spiced rice, and a luxurious garnish of caramelized carrots, raisins, and cashews. This pulao is a signature dish from Afghan cuisine, celebrated for its perfect balance of savory and sweet flavors.

The beef is slow-cooked with warm whole spices like cardamom, cinnamon, and star anise to infuse deep, earthy aromas. The flavorful broth from the meat forms the base for cooking long-grain basmati rice, which is subtly sweetened with a touch of sugar. The final touch—golden-fried cashews, juicy raisins, and sweet carrots sautéed in ghee—adds richness and texture that elevates the dish to celebration-worthy status.

Beautifully plated with the meat in the center and colorful toppings on top, Afghani Pulao is as much a feast for the eyes as it is for the palate. It’s perfect for special occasions or when you want to treat your loved ones to something extra special.

Ingredients
For Meat & Stock:

Beef (with bone) – ½ kg

Bay leaves – 2

Green cardamom – 3

Cloves – 3

Black peppercorns – 10

Star anise – 1

Cinnamon stick – 1

Mace – a pinch

Coriander seeds – 1 tbsp

Fennel seeds – 1 tsp

Onion – 1 (sliced)

Ginger-garlic paste – 1 tbsp

Salt – to taste

Water – 2½ cups

For Rice:

Basmati rice – 2 cups (soaked for 30 minutes)

Bay leaves – 2

Green cardamom – 2

Cinnamon stick – 1

Mace – a pinch

Ginger-garlic paste – 1 tbsp

Sugar – 2 tbsp

Oil – as needed

For Garnish:

Ghee – 1 tbsp

Cashew nuts – a handful

Raisins – a handful

Carrots (julienned) – 1 large

Sugar – 1 tbsp

Method
Cook the Beef:

In a pressure cooker, add beef, whole spices (bay leaf, cardamom, cloves, pepper, star anise, cinnamon, mace, coriander, fennel), onion, ginger-garlic paste, and salt.

Add 2½ cups of water. Pressure cook until meat is tender.

Once done, remove the meat pieces and set aside.

Strain the stock and reserve the clear broth.

Prepare the Rice:

In a separate pot, heat oil and sauté sliced white onions until the raw smell disappears.

Add bay leaves, green cardamom, cinnamon, and mace. Fry for 2 minutes.

Add ginger-garlic paste and the cooked beef. Fry for another 2 minutes.

Pour in the reserved broth, add 2 tbsp sugar, and bring to a boil.

Add soaked rice. Cook until the water evaporates and rice is done.

Cover and let it sit on low flame (dum) for 15 minutes.

Prepare Garnish:

In a frying pan, heat 1 tbsp ghee. Fry cashews until golden, remove.

In the same pan, fry raisins until they puff up, then remove.

Lastly, fry julienned carrots with 1 tbsp sugar until slightly caramelized.

Assemble & Serve:

Transfer the rice to a serving plate.

Garnish with fried carrots, cashews, and raisins.

Place the cooked meat pieces in the center.

Serve hot and enjoy!

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