Delicious Kabuli Pulao – Fragrant Rice with a Light Gravy

Welcome to, it is a real place of your all happiness. Today we are here with another recipe known as Delicious Kabuli Pulao – Fragrant Rice with a Light Gravy. Kabuli Pulao originates from Afghan cuisine, particularly rooted in the capital city, Kabul. This dish reflects the rich cultural heritage and the blending of various culinary influences that Afghanistan has embraced over the centuries.

The preparation of Kabuli Pulao has cultural significance, often gracing special occasions and celebrations and festivals. It’s a dish that symbolizes unity, bringing families and communities together around a shared table, and enjoy their time in happiness.

When it comes to delightful and aromatic dishes, Kabuli Pulao undoubtedly takes a prominent place especially meat based meals. This traditional Afghan dish combines the goodness of flavorful rice and tenderly cooked meat with a light and savory gravy with dry fruit garnishing. Kabuli Pulao is not just a meal; it’s an experience that tantalizes the taste buds and brings together a fusion of flavors.

Ingredients with Quantity

  1. ½ cup Oil
  2. 1 medium sliced Onions
  3. 500 gm Mutton
  4. 2 tbsp Garlic paste
  5. 4-5 cup Water
  6. 2 & ½ tsp or to taste Salt
  7. 2-3 tbs Sugar
  8. Mutton stock
  9. ½ tsp Green cardamom powder
  10. ½ tsp Whole spice powder
  11. 3 tbs Oil
  12. Onion
  13. Boiled mutton
  14. 2 tsp Oil
  15. 1 cup julienne Carrots
  16. 2 tsp Sugar
  17. ¼ cup Black raisins


  1. 600 gms Parboiled rice (with 1 tsp salt)
  2. Mutton stock
  3. 1 tsp Green cardamom powder
  4. ½ tsp Whole spice powder
  5. Mutton
  6. Carrots & raisins

Preparation of Delicious Kabuli Pulao – Fragrant Rice with a Light Gravy

Step 1: Cooking the Meat & Preparing Stock

Delicious Kabuli Pulao - Fragrant Rice with a Light Gravy
Delicious Kabuli Pulao – Fragrant Rice with a Light Gravy
  1. Before starting the delicious Kabuli, wash and clean the meat before cooking.
  2. Take a pot and add sliced cut onions and then add oil and onions into the pot.
  3. Fry the onions on low-medium flame until it turns light brown. Then add washed mutton into the onions and sauté little.
  4. Then add garlic paste into the pot and fry the mutton until the meat changes color.
  5. Then add water into the pot with some salt, then cook the meat on high flame and cook until meat is tender and water reduce to half.
  6. When the meat is cooked, then separate the meat from mutton stock and set aside.
  7. Then again cook the stock until stock reduces to 1 & ½ cup, then strain the stock with strainer and set aside for later use.
  8. Now take a separate frying pan and white sugar in it and place it on low flame to caramelize.
  9. Then add reduce mutton stock in it and mix well. Now add some spices like whole spice powder, green cardamom powder and again mix, set aside for later use.

Step 2: Sautéing Aromatics

  1. Take a wok and add oil in it, heat it on low-medium flame then add onions and fry until light brown.
  2. Then add boiled and tender mutton into the wok and fry for 3-4 minutes on low-medium flame until it’s browned on the outside and tender on the inside.
  3. Take a separate frying pan, add oil in it and place the pan on low flame. Then add julienne carrot and mix it. This step is crucial to build the foundation of the dish’s taste.
  4. Now add some white sugar into the carrots and sauté on low flame until sugar melts.
  5. After that add black raisins, mix well and set aside for later use. This process releases the aromatic oils of the spices, creating a base of flavors for the entire dish.

Step 3: Simmering with Rice

  1. This is the very first step of making Delicious Kabuli Pulao – Fragrant Rice with a Light Gravy.
  2. Take a bowl and add Basmati rice in it and washed until water runs clear and then soaked to ensure each grain cooks to perfection.
  3. Take a pot add water in it and boil it on high flame. When water start boiling add soaked rice and cook until tender.
  4. Then drain the water and set aside the boiled rice.
  5. The process of preparing Kabuli Pulao involves layering the ingredients. Add boiled rice in a pot, spread them in pot and drizzle the mutton stock over the rice.
  6. Then add some spices like green cardamom powder, whole spice powder and the last but not least fried mutton.
  7. Then the most important ingredients is of topping the Kabuli pulao with carrot and raisins mixture providing both sweetness and visual appeal. This layering technique allows the flavors to intermingle as they cook.
  8. Then cover the pot with kitchen towel and lid, and let Kabuli pulao to steam, allowing the flavors to meld.

Step 4: Infusing Flavors

To enhance the aroma and taste, saffron-infused water is poured over the rice, creating a mesmerizing blend of colors. Additional spices, such as cardamom pods and cinnamon sticks, are strategically placed to release their essence as the dish cooks.


Delicious Kabuli Pulao - Fragrant Rice with a Light Gravy
Delicious Kabuli Pulao – Fragrant Rice with a Light Gravy

Before serving, the pulao is adorned with additional caramelized carrots, raisins, and slivered almonds. These garnishes not only enhance the visual appeal but also contribute to the medley of textures and flavors.

Serving Suggestions

The experience of savoring Kabuli Pulao extends beyond the palate. It’s a dish that brings people together, fostering conversations and creating cherished memories around the dining table. Serve the delicious Kabuli pulao with caramelized carrots, raisins and almonds to add more flavor.

Health Tips

Kabuli Pulao is traditionally slow-cooked, allowing the flavors to meld together and the rice to absorb the essence of the spices and meat. This patient cooking process results in a dish that is rich in taste and aroma.

At the heart of Kabuli Pulao lies the fragrant, long-grain Basmati rice. Tender chunks of meat, often lamb or chicken, are a key component of this dish. The meat is marinated with a blend of spices that infuse it with flavor and tenderness. The culinary artistry of Kabuli Pulao lies in the harmonious blend of spices, combining sweet and savory notes. A touch of sweetness comes from caramelized carrots and raisins, while aromatic spices like cardamom, cinnamon, and cumin add depth to the dish.


Q1: Is Kabuli Pulao spicy?

A1: Kabuli Pulao is not typically very spicy. The emphasis is on a balanced blend of sweet and savory flavors rather than intense heat.

Q2: Can I substitute the meat with vegetables?

A2: Absolutely! While meat is traditional, you can experiment by using vegetables like potatoes and cauliflower for a delightful vegetarian version.

Q3: Is Kabuli Pulao time-consuming to prepare?

A3: Yes, Kabuli Pulao requires time due to the slow cooking process, but the end result is well worth the patience invested.

Q4: What occasions is Kabuli Pulao often served on?

A4: Kabuli Pulao is often served on celebratory occasions such as weddings, birthdays, and festive gatherings.

Q5: Where can I find the authentic spices used in Kabuli Pulao?

A5: You can find the required spices at specialty spice stores or international markets. They contribute to the unique flavor profile of the dish.


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