Kabuli Pulao (Afghani Pulao) Simplified

This recipe has evolved into many different variations over time. We try to simplify things and add our little touch to it. So here is our version of the Kabuli Pulao recipe simplified for you. Feel free to add dry fruits of your choice and enhance the flavor. #HappyCookingToyou

Select Language


  • Kala zeera (Caraway seeds) 1 tsp
  • Hari elaichi (Green cardamom) 6-7
  • Zeera (Cumin seeds) 1 & ½ tbs
  • Badi elaichi (Black cardamom) 2-3
  • Pani (Water) ½ Cup or as required
  • Cooking oil ½ Cup
  • Gajar (Carrots) julienne ½ kg
  • Cheeni (Sugar) 1 & ½ tbs
  • Kishmish (Raisins) ½ Cup washed & soaked
  • Pyaz (Onion) sliced 2 medium
  • Mutton mix boti ½ kg
  • Namak (Salt) 1 tbs or as to taste
  • Prepared spice mix 1 & ½ tbs or to taste
  • Boiling water 2-3 Cups or as required
  • Chawal (Rice) sella ½ kg (soaked for 1 hour)
  • Pani (Water) ½ Cup or as required


In spice mixer,add caraway seeds,green cardamom,cumin seeds,black cardamom,grind to make a coarse powder & set aside.

In pot,add cooking oil,carrots and mix well.

Add sugar,mix well and fry for 2 minutes then take out in a bowl.

In the same pot,add raisins and fry for 2 minute then set aside for later use.

In the same pot,add onion and sauté until translucent.

Add mutton mix boti and mix well until changes color.

Add salt,prepared spice mix,mix well and cook for 5 minutes.

Add boiling water,mix well and bring it to boil,cover partially and cook on low flame for 40-50 minutes or until meat is tender.

Take out cooked meat in a bowl & set aside for later use.

Add rice and water,mix well and cook on medium high flame until water is reduced (8-10 minutes).

Now add cooked meat and mix gently.

Add remaining spice mix to taste,fried raisins and fried carrots.

Cover with aluminum foil,place cover and steam cook on low flame for 12-15 minutes & serve.

Recipe By: Seema Hanif

You May Also Like