Kabuli pulao is Afghanistan’s national dish, and this version is made with beef: large chunks cooked with whole spices until tender, then rice steamed in the rich broth with chickpeas and topped with caramelised carrots and raisins.
Aamna serves it piled high with a zingy Afghan green sauce of coriander, walnuts, garlic, chilli and vinegar. It feeds about ten, so it’s made for parties and family gatherings.
Why this recipe works
- Beef with some fat. Large chunks with natural fat stay juicy and make a richer broth.
- Rice cooked in the broth. The rice soaks up all the flavour of the beef and whole spices.
- Caramelised carrots and raisins. Fried in ghee with a spoonful of sugar, they bring the sweet contrast Kabuli pulao is known for.
- Afghan green sauce. Fresh coriander, walnuts and vinegar cut through the rich rice.
Tips for the best beef Kabuli pulao
- Sear the beef well. About 10 minutes until browned on all sides builds a deep flavour.
- Soak the rice. Wash and soak it for at least 30 minutes for fluffy grains.
- Don’t rush the carrots. Let them soften before adding the sugar and raisins.
- Seal with foil. Cover the pot with foil and a lid for the final 30 minutes so the rice steams properly.
- Save some for the top. Keep back a few carrots and raisins to garnish.
What to serve with beef Kabuli pulao
Pile the rice on a large platter and serve the green sauce on the side. For the lamb version, see our Kabuli pulao with lamb shanks. You might also like Peshawari chicken pulao or roasted lamb neck with aromatic rice.
Beef Kabuli Pulao FAQs
What is Kabuli pulao?
Afghanistan’s national dish: rice cooked in a rich meat broth with whole spices, topped with caramelised carrots and raisins. It is usually made with lamb or beef.
Which cut of beef is best for Kabuli pulao?
Beef with some natural fat, cut into large chunks. Braising cuts such as chuck work well. If the beef isn’t tender after an hour, give it a little longer.
Is Kabuli pulao spicy?
Not really. It is fragrant rather than hot. Most of the heat is in the green sauce, which you can make milder with fewer chillies.
What sauce goes with Kabuli pulao?
This recipe uses an Afghan green sauce blended from coriander, white vinegar, garlic, walnuts, green chillies, salt and pepper.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Beef Kabuli Pulao
Beef Kabuli Pulao is an exquisite Afghan rice and meat dish that features tender, succulent spiced beef, wonderfully fluffy rice, It's a must-try at home and makes a magnificent centrepiece for any party.
Ingredients
For the Beef:
For the Rice:
Afghan Green Sauce:
Instructions
Prepare the Beef:
-
Marinate the Beef
In a large bowl, mix the beef chunks with salt, black pepper powder, garam masala, garlic paste, and ginger paste. Ensure the beef is well coated.
-
Cook the Beef
Heat a large pan over medium heat and add 4 tbsp of ghee. Fry the sliced onions for about 5 minutes until they are golden brown.
-
Add Aromatics
Add whole cumin seeds, black peppercorns, cloves, green cardamom, cinnamon stick, and black cardamom. Fry until fragrant, about 2 minutes. Add green chillies and fry for another minute.
-
Sear the Beef
Add the marinated beef chunks and sear them for about 10 minutes until they are browned on all sides.
-
Simmer the Beef
Add 4 cups of water, bring to a gentle boil, cover, and simmer on low heat for 60 minutes or until the beef is tender.
Prepare the Carrots and Raisins:
-
Caramelise Carrots and Raisins
In a small pan, heat 2 tbsp of ghee over medium heat. Add the carrot batons and fry for 5 minutes. Add 1 tbsp of sugar and 1 cup of raisins, fry for another 2 minutes, then set aside.
Cook the Rice:
-
Combine with Broth
Transfer the cooked beef and its broth to a large pot. Add an additional 3 cups of water.
-
Cook the Rice
Bring the broth to a high boil and add the pre-washed and soaked rice. Add the tin of white chickpeas and mix well.
-
Add Carrots and Raisins
When the rice starts to rise to the top, add the caramelised carrots and raisins, saving some for garnish.
-
Steam the Rice
Cover with foil and a lid, reduce the heat to low, and cook for 30 minutes.
Final Presentation:
-
Serve
Pile the rice high on a large serving dish, making it the centrepiece of the dining table. Garnish with the reserved carrots and raisins, and fresh rose petals if using.
-
Enjoy
Serve with the Afghan green sauce on the side for a delightful contrast of flavours.
Note
Quality Meat: Use beef with some natural fat for extra flavour and tenderness.
Searing the Meat: Ensure you sear the beef well. This step is crucial for developing deep, rich flavours.
Rice Preparation: Wash and soak the rice for at least 30 minutes before cooking. This helps achieve the perfect fluffy texture.
Caramelisation: Don’t rush the caramelisation of carrots and raisins. This adds a lovely sweetness and a beautiful contrast to the savoury meat and rice.
Layering Flavours: Be patient with each step, especially when adding spices and aromatics. This layering of flavours is what makes the dish exceptional.
Green Sauce: This sauce adds a fresh, zesty kick to the rich pulao. Adjust the heat by varying the amount of green chillies.
Cooked this? Let us know
No ratings yet. Be the first.
More Afghan recipes
See all
Kabuli Pulao with Lamb Shanks
Kabuli pulao, Afghanistan’s national dish: lamb shanks slow-cooked with whole spices, rice cooked in the broth and topped with sweet…
Roasted Lamb Neck with Aromatic Rice
Afghan-inspired marinated lamb neck, roasted until tender and served on fragrant basmati rice with chickpeas, raisins and carrots.
Peshwari Beef Chapli Kebab
Crispy Peshawari chapli kebabs made the Pashtun way, with beef, a few spices and very little else.
