Best Kabuli Pulao Recipe | Authentic Afghani Pulao in Perth

Kabuli Pulao is often called the ‘king of Afghan dishes.

This iconic dish hails from Kabul – the capital of Afghanistan. It has become a beloved favourite around the world. Known for its fragrant rice, tender meat, and a delightful topping of sweet raisins, carrots, and nuts. Afghani Pulao is a must-try for anyone looking for a taste of Afghanistan.

At Belmont Kebab House, we proudly bring the authentic flavours of Kabuli Pulao to your plate.

Our traditional restaurant offers a wide variety of authentic desi food. If you’re in the mood for the best halal dishes from Pakistani, Afghani, Indian, and Middle Eastern cuisines. We have something for everyone right here in Perth.

So, let’s explore the magic behind the tasty Afghani Kabuli Pulao with us.

Kabuli Pulao | A Glimpse into Afghan Culinary Tradition

Kabuli Pulao is more than just a rice dish. It’s a celebration of Afghan culture and hospitality. The dish was originally served to Afghan royalty. Since then, it has become a popular dish for special occasions such as weddings and family gatherings.

The base of Kabuli Pulao is long-grain rice, traditionally basmati. The rice is flavoured with warming spices like cardamom and cinnamon.

Do you know what sets Afghani Pulao apart?

The combination of tender meat—often lamb or chicken. With a delectable topping of caramelised carrots, raisins, and almonds or pistachios.

There you get a delightful contrast between the savoury meat, fragrant rice, and sweet, nutty garnish.

Easy Kabuli Pulao Recipe to Try at Home

If you’re feeling adventurous and want to recreate Kabuli Pulao at home. It’s easier than you can think. Below is an easy Kabuli rice recipe that brings the authentic flavours of Afghanistan right into your kitchen.

Kabuli Pulao Ingredients:

Cooking Instructions:

1. Sauté the Onions:

Start by heating 2 tablespoons of cooking oil in a pressure cooker. Once hot, add the chopped onions. Sauté them until they turn soft and translucent. This should take around 4-5 minutes on medium heat.

2. Add Garlic and Meat:

Add the chopped garlic to the onions. Sauté for another 30 seconds until fragrant. Then, add the mutton meat and cook on medium-high heat for about 1 minute. Allow the meat to turn brown slightly.

3. Season and Pressure Cook the Meat:

Season the meat with salt, cumin, and pepper. Pour in 1½ cups of water. Give everything a good stir. Then close the pressure cooker. Cook the meat on medium heat. Until it becomes tender. Depending on your pressure cooker, this will take about 20-25 minutes.

4. Cook the Rice:

While the meat is cooking. Bring a large pot of water to a boil. Add 2 heaped teaspoons of salt in it. Then, add the soaked basmati rice. Now, cook for 6-7 minutes or until the rice is about 90% cooked. Drain the rice. Drizzle a few drops of lemon juice over it to keep it white and fluffy. Set the rice aside for later.

5. Prepare the Carrot and Raisins:

Heat a little oil in a separate small pan. Sauté the shredded carrots for about 5 minutes on medium heat. Until they soften and become slightly caramelised. Remove the carrots from the pan. And in the same pan, sauté the soaked raisins for a couple of minutes until they puff up. Set both the carrots and raisins aside.

6. Make the Caramel Syrup:

Add 1 tablespoon of water and 1 tablespoon of sugar in the same pan. Cook on medium heat until the sugar melts and turns a deep brown colour, forming a caramel. Once the sugar is caramelised, turn off the heat. Carefully add 4 tablespoons of water in it. Stir well and set the syrup aside.

7. Prepare the Pulao Masala:

Get a mortar and pestle. Crush the seeds from the black cardamom, green cardamom, and cloves into a fine powder. Add the roasted cumin powder. Mix everything together. This will be your fragrant pulao masala.

8. Layer the Pulao:

In a deep pot, layer half of the cooked rice at the bottom. Next, add the cooked mutton along with its gravy (if the gravy is too watery, reduce it on the stove until it thickens a bit). Now, add the remaining rice on top. Followed by the caramel syrup, pulao masala, sautéed carrots, and raisins. Lastly, dot the top with 2 tablespoons of butter.

9. Cook on Low Heat ‘Dum’:

Cover the pot with a tight-fitting lid. Cook the Kabuli Pulao on very low heat for about 20 minutes. This slow-cooking process, known as ‘dum’, helps all the flavours meld together beautifully.

10. Mix and Serve:

After 20 minutes, gently stir the rice to combine the layers. The rice will take on a lovely brownish colour from the caramel and spices. Make sure all the ingredients are evenly mixed and coated in the flavorful gravy.

11. Enjoy Your Kabuli Pulao:

Your homemade Kabuli Pulao is now ready to be served hot.

Plate it up and enjoy this delicious Afghan delicacy with your family or friends.

Belmont Kebab House Is the Place for Authentic Kabuli Pulao

Craving the authentic flavours of Kabuli Pulao without the hassle of cooking at home?

Belmont Kebab House is bringing the best Kabuli pulao ready to your table!

Our best Kabuli Pulao is prepared with love and care. We use the finest ingredients authentic with authentic recipes passed down through generations. Here you’ll be served with a pulao that will satisfy your cravings for traditional flavours.

We invite you to visit us in Belmont, Perth.

Where we offer a wide range of delicious, halal desi dishes. From spicy chicken curries to savoury signature kebabs. Whether you’re dining in or ordering takeaway, Belmont Kebab House ensures a culinary experience you won’t forget.

Enjoy the Best Kabuli Pulao in Perth at Belmont Kebab House

We offer a delicious, halal meal that brings the best of Afghan, Pakistani, Indian, and Middle Eastern cuisines under one roof.

Explore Our Menu Today!

Reserve Your Table Now!