Afghani Pulao (Kabuli Pulao)

🧾 Dish Summary

Dish Name: Afghani Pulao (Kabuli Pulao)
Cuisine: Afghan / Central Asian
Serving Size: 250–300g per person
Total Servings: 100
Difficulty: Commercial / Restaurant-Level
Prep Time: 2.5 Hours
Cook Time: 2 Hours
Total Time: ~5 Hours

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🧂 Ingredients

For the Rice

·         Basmati Rice – 12.5 kg

·         Salt – 300 g

·         Water – As needed for soaking and boiling

For the Meat

·         Beef/Mutton (boneless) – 20 kg

·         Onions (sliced) – 4 kg

·         Ginger paste – 500 g

·         Garlic paste – 500 g

·         Black Pepper (whole) – 50 g

·         Cloves – 25 g

·         Black Cardamom – 25 g

·         Green Cardamom – 30 g

·         Cinnamon sticks – 200 g

·         Bay leaves – 30 g

·         Salt – 300 g

·         Oil – 3 liters

·         Water – ~15 liters (for stock)

Carrot-Raisin Topping

·         Carrots (julienned) – 6 kg

·         Raisins – 2.5 kg

·         Sugar – 300 g (optional)

·         Oil – 1.5 liters

For Flavoring & Garnish

·         Garam Masala – 250 g

·         Cumin Seeds – 100 g

·         Cardamom Powder – 50 g

·         Saffron – 2 g (in 100 ml warm milk, optional)

·         Fried Nuts (almonds/pistachios) – 1 kg (optional)

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👨‍🍳 Cooking Method

1. Prepare Rice

·         Wash and soak rice for 1 hour.

·         Drain and set aside.

2. Cook Meat

·         In a large pot, heat oil.

·         Add whole spices and sliced onions; fry until golden.

·         Add ginger-garlic paste, then meat. Sear on high heat.

·         Add salt and water; simmer until tender (1.5–2 hours).

·         Strain meat and reserve stock.

3. Make Carrot-Raisin Topping

·         Sauté carrots in oil until soft.

·         Add raisins; cook until plump.

·         Optionally add sugar for sweetness.

·         Set aside.

4. Boil Rice

·         In a large degh, boil water with salt and cumin.

·         Add rice; cook until 70–80% done.

·         Drain immediately.

5. Assemble & Steam

·         Layer rice and meat alternately in a large pot.

·         Sprinkle garam masala, cardamom powder.

·         Top with carrot-raisin mix and saffron milk.

·         Cover tightly and steam (“dum”) on low heat for 30–40 minutes.

·         Use a tawa under the pot to avoid burning.

6. Serve

·         Gently mix before serving.

·         Serve with raita, salad, or chutney.

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📌 Chef’s Tips

·         Use aged long-grain rice for best aroma and texture.

·         Sear meat well for deep flavor.

·         Don’t overcook the rice in boiling phase.

Carrots should be soft but not mushy.

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Written By: IKRAM SAEED

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