Kabuli Pulao (Afghani) One Pot Recipe, Beef Kabuli Pulao, Dinner, Iftar, Dawat & Eid Recipe, Pulao

beef

🥗Healthier: chicken

💰Cheaper: lamb

Chicken is lower in fat, while lamb is often more affordable.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber, while long-grain rice is usually less expensive.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots add a unique flavor, while sultanas are often cheaper.

cumin

🥗Healthier: coriander

💰Cheaper: mixed spices

Coriander provides a different flavor profile, and mixed spices can be more cost-effective.

Heat 75 grams of desi ghee in a pan over medium heat.

Cut 2-3 carrots into long pieces and fry them in the ghee for 1-1.5 minutes until shiny, then set aside.

Fry 80 grams of black raisins in the ghee until they puff up, then set aside.

Chop 80 grams of onion finely and fry in the ghee until lightly golden brown.

Add 500 grams of beef, cut into larger pieces, to the onions and fry until the water evaporates and the color changes.

Add 1.5 tablespoons of salt, 0.5 tablespoons of cumin seeds, 1 large cardamom pod, and 4 small cardamom pods to the beef mixture.

Mix well and add 8 cups (2 liters) of water, then cover and cook on medium to high heat until the beef is tender, about 1 hour and 10 minutes.

After the beef is cooked, measure out 4 cups of broth.

Add 400 grams of soaked basmati rice to the broth and mix gently.

Cook on high heat until a quarter of the water remains, then add the fried carrots and raisins on top.

Cover and place an old pan or tava under the pan, cooking on high heat for 5 minutes, then reduce to low heat and let it simmer for 15-18 minutes.

Cooking Techniques

Equipment Needed

Spice Level: