Kabuli Pulao

Kabuli Pulao

  • Servings: 6-8
  • Total Time:


5 pounds lamb stew

1/2 cup oil

2 medium onions, thinly sliced

2 heaped tablespoons ginger + garlic paste

1/2 teaspoon coriander seeds

1 cinnamon stick

1 teaspoon cumin seeds

3 cardamom pods

4 cloves

5 teaspoons salt, or to taste

1 teaspoon black pepper

1/4 teaspoon turmeric powder

1 teaspoon cumin powder

1 tablespoon coriander powder

1 teaspoon garam masala powder

1 tablespoon beef stock powder. (OR 1 cup beef broth to be added along with water)

3 cups Royal Chef’s Secret Extra Long Grain Basmati Rice, washed and soaked for 30 minutes

1 cup shredded carrots

1/4 cup raisins

1/4 cup slithered almonds

1 tablespoon sugar


Wash the rice gently until the water runs clear and soak for 30 minutes.

Add oil to a heavy bottomed pot. Add sliced onions and cook until the onions are golden brown.

Add meat pieces, along with the whole spices and ginger garlic paste and sear for 5 minutes.

Add salt, coriander powder, cumin powder, and turmeric powder and cook for 5 minutes until the meat gets a nice color and the spices are no longer raw. Add a few splashes of water if needed.

Add 5 cups of boiling water (OR 4 cups water + 1 cup beef broth). Cover and cook for approximately 1 hour until the meat is fork tender.

In the meanwhile, add two tablespoons of oil to a pan. Add shredded carrots with sugar and cook on medium heat for 5 minutes. Remove and set aside.

Add raisins in the same pan and fry for 2 minutes. Set aside.

Add almonds. Heat until they are toasted and light golden brown.

Remove meat pieces and strain the broth.

The broth should be clear.

Add a splash of oil to the same pot in which the meat was boiled. Add meat pieces and sauté for two minutes on medium-high heat. Add the soaked rice, then measure and add broth. For 3 cups of rice you will need 6 cups of liquid (broth + boiling water)

Sprinkle garam masala powder on top.

Cook on high heat till MOST of the water has evaporated.

Add the prepared carrots, raisins, and almonds (set a small amount aside for garnishing)

Add aluminum foil, cover and steam the rice on low heat for approx 20 minutes.

Serve hot with mixed salad, roasted tomato chutney, and a yogurt mint raita. Enjoy.