A royal Afghan rice dish with a fragrant floral finish and golden saffron touch.
Ingredients
For Rice:
- 2 cups basmati rice
- 500 g mutton or beef (bone-in preferred)
- 1 large onion, sliced
- 2 tbsp cooking oil or ghee
- 4 cups water or stock
- 1 tsp salt
- ½ tsp cumin seeds
For Topping:
- 1 medium carrot (cut into thin julienne)
- ½ cup raisins
- ¼ cup sliced almonds
- ¼ cup chopped pistachios (unique addition)
- 1 tbsp sugar
- 1 tbsp ghee
Flavour Mix:
- ½ tsp cinnamon powder
- ½ tsp cardamom powder
- ¼ tsp cloves powder
- 1 pinch saffron soaked in 2 tbsp warm milk (extraordinary aroma & color)
- 1 tsp rose water (unique floral note)
🍳 Instructions
1. Cook the Meat:
- Heat oil in a pot, fry onions until golden.
- Add meat, salt, and cumin seeds; cook until browned.
- Pour water or stock and simmer until meat is tender.
- Separate meat from broth and set aside.
2. Prepare the Rice:
- Wash and soak basmati rice for 20 minutes.
- Cook rice in the meat broth until 90% done, then strain.
3. Make the Caramelized Topping:
- Heat ghee in a pan, add carrots and sugar; sauté until caramelized.
- Add raisins, almonds, and pistachios; cook for 1 minute.
4. Assemble:
- In a pot, layer half rice, then meat, then remaining rice.
- Sprinkle cinnamon, cardamom, and cloves powder.
- Pour saffron milk and rose water evenly.
- Steam (dum) for 10–15 minutes on low heat.
5. Garnish & Serve:
- Top with caramelized carrots, raisins, and nuts.
- Serve hot with salad or raita.
🌿 Extraordinary Twist Explained
💡 The pistachio & rose water combination adds a Persian-inspired royal touch, making your Kabuli Pulao unique, aromatic, and visually stunning — perfect for social media and SEO traction.
💡 Saffron infusion enhances color, fragrance, and keyword strength (“saffron pulao,” “royal kabuli pulao,” etc.).
📊 Nutrition Table (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 26 g |
| Carbohydrates | 58 g |
| Fats | 20 g |
| Fiber | 3 g |
| Cholesterol | 48 mg |
