Kabuli Pulao

Name: Kabuli Pulao
Total time: 200 min
Yield: 6 log
Cuisine: Afghan
Ingredients: Basmati chawal 1 kg; dho kar thande paani mein 2 ghante bhigoya hua; Lamb leg ya shoulder; haddi wala 800 g; 6 cm ke tukron mein kata hua; Vegetable oil 200 ml; Pyaaz 1 (kati hui); Koota hua lehsun ya lehsun ka paste 1 tbsp; Namak 2 tbsp; Safed cheeni 75 g (1/3 cup); Garam masala 2 tsp (pisi hui laung, tez patta, elaichi aur darchini); Taaza pisi hui elaichi 1.5 tsp; Gajar 250 g; chheel kar baton mein kati hui; Sultana ya sukhe angoor 75 g; Mixed kate hue badam; pista 75 g (garnish ke liye)

200 minute · 6 log · Asian Khane · Afghanistan

Shaya hua 4 November 2026

Caramelised gajar, kishmish, badam aur pista se saji sunehri Afghan kabuli pulao ki ek badi dish, naram gosht ke saath

Kabuli Pulao Afghanistan ki qaumi dish hai — sunehri basmati chawal, naram aur halke masalon wala gosht, upar se caramelised gajar aur raseeli kishmish, aur kate hue badam aur pista ke saath. Chawal ko us ka sunheri rang kesar se nahi, caramelised cheeni se milta hai, aur gosht ko us ke hi shorbe mein naram hone tak pakaya jata hai, jo phir chawal ko zaiqa deta hai. Yeh Afghan khane ki shaan hai, shadiyon aur family gatherings mein serve hota hai, ek shared dish se khaya jata hai, aksar dastarkhan par baith kar.

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Ajza

Basmati chawal 1 kg
dho kar thande paani mein 2 ghante bhigoya hua
Lamb leg ya shoulder
haddi wala 800 g
6 cm ke tukron mein kata hua
Vegetable oil 200 ml
Pyaaz 1 (kati hui)
Koota hua lehsun ya lehsun ka paste 1 tbsp
Namak 2 tbsp
Safed cheeni 75 g (1/3 cup)
Garam masala 2 tsp (pisi hui laung, tez patta, elaichi aur darchini)
Taaza pisi hui elaichi 1.5 tsp
Gajar 250 g
chheel kar baton mein kati hui
Sultana ya sukhe angoor 75 g
Mixed kate hue badam
pista 75 g (garnish ke liye)

Nutrition (approx. per serving)

1274 calories · Protein 39.6 g · Fat 49.8 g · Saturated fat 9.6 g · Carbs 162.4 g · Sugar 23.4 g · Fiber 5.4 g · Sodium 2428 mg

Banane Ka Tareeqa

Ek bade frying pan mein 50 ml oil medium heat par garam karein aur pyaaz ko 6-8 minute tak pakayein, jab tak sunehri na ho jaye.
Gosht, lehsun aur 1 tbsp namak daalein aur 8-10 minute tak pakayein, jab tak gosht chaaron taraf se achhi tarah bhoora na ho jaye. Paani daalein, heat halki karein aur gosht naram hone tak pakayein, beech beech mein upar se jhaag hatate rahein. Gosht nikaal kar alag rakh dein; shorba bacha lein.
Aadhi cheeni ko ek garam, khushk saucepan mein medium heat par rakhein aur pan ko hilaate hue 5-6 minute tak pakayein, jab tak cheeni caramelised na ho jaye.
Ahtiyaat se 250 ml (1 cup) bacha hua shorba, namak, 1 tsp garam masala aur ek chutki elaichi powder daalein. Ubal aane dein, phir heat se utaar kar alag rakh dein.
Bhige hue chawal ko chhaanein aur ek bade saucepan mein ubalte paani mein 5 minute tak pakayein, jab tak woh taqreeban pak na jaye. Chhaan kar wapas pan mein daal dein.
Caramelised cheeni wala mixture chawal par daalein, ek chutki garam masala daalein, aur halke haath se ahtiyaat se milayein jab tak chawal barabar coat hokar sunehri na ho jaye.
Ek frying pan mein 1 tbsp oil medium-high heat par garam karein. Gajar aur bachi hui cheeni daalein aur 5 minute tak chalate rahein, jab tak halki caramelised aur chamkeeli na ho jaye. Kishmish daalein aur 1 minute aur pakayein, phir ek chutki elaichi mila kar alag rakh dein.
Ek frying pan mein 1 tbsp oil dhuaan uthne tak garam karein aur chawal par daal dein. Bade chamach ke peeche wale hisse se chawal mein suraakh karein taake bhaap guzar sake. Upar se masale-daar gajar aur gosht ke tukre rakhein, cover karein aur pan ko chai ke tauliye, phir dhakkan se seal karein. Tez heat par 5 minute pakayein, phir halki kar ke 10 minute aur pakayein. Heat se utaar kar dhaka hua 10 minute chhod dein. Layered serve karein: chawal, phir gosht, phir bacha hua chawal, upar se masale-daar gajar, badam aur pista.

Chef ki tip

Gosht ko jaldi na pakayein: use halki aanch par tab tak pakayein jab tak woh waqai naram na ho jaye, aur shorba bacha lein — wohi chawal ko zaiqa deta hai. Chawal ko sirf taqreeban pakne tak ubalein; woh bhaap mein poora pakta hai, aur zyada paka hua chawal pulao ko geela kar deta hai.

Serve Karna

Ek bade shared dish se serve karein: chawal ki ek layer, phir gosht, phir bacha hua chawal, upar se masale-daar gajar, kishmish, badam aur pista. Saath mein salad aur dahi dein.

Store Aur Dobara Garam Karna

Bacha hua khana band container mein fridge mein rakhein aur 2 din mein khayein. Thode paani ya shorbe ke saath dhake hue pan mein halki heat par garam karke serve karein. Garnish ko freeze na karein — agar chawal aur gosht freeze kar rahe hain to gajar, kishmish aur nuts alag rakhein.

Ajza Ke Notes

Chawal ko poore 2 ghante bhigoyein. Lambe waqt tak bhiga hua basmati barabar pakta hai aur tootne ke bajaye lamba aur alag alag rehta hai.
Cheeni ko ahtiyaat se caramelise karein: woh gehri sunheri honi chahiye, gehri bhoori nahi. Jali hui cheeni poori dish ko karwa kar deti hai.
Haddi wala gosht istemal karein. Haddiyan shorbe mein collagen chhodti hain aur chawal baghair haddi wale gosht se kahin zyada rich banta hai.
Aakhri bhaap ke liye bartan ko chai ke tauliye aur dhakkan se achhi tarah seal karein. Nikalti hui bhaap chawal ko poora karne ke bajaye sukha deti hai.

Variations

Chicken kabuli pulao: gosht ki jagah 800 g haddi wali chicken lein aur sirf 30-40 minute tak naram hone tak pakayein.
Beef kabuli pulao: gosht ki jagah 800 g haddi wala beef lein aur naram hone tak pakayein, taqreeban 2 ghante.
Vegetarian pulao: gosht chhod dein aur chawal ko vegetable stock mein pakayein; gajar aur kishmish double kar dein aur chane daalein.

Aam Ghaltiyan

Layer karne se pehle chawal ko poora pakana. Parboiled chawal bhaap mein poora pakta hai; poora paka hua chawal geela ho jata hai.
Caramelised cheeni ko jalana. Gehri bhoori cheeni karwi lagti hai aur chawal ko sunehre ke bajaye mitti jaisa rang deti hai.
Bhigona chhod dena. Baghair bhiga basmati barabar nahi pakta aur bartan mein toot jata hai.
Aakhri bhaap ke liye bartan ko baghair seal kiye chhod dena. Chawal sookh jata hai aur upar wali layer sakht reh jati hai.

Aksar Puche Jane Wale Sawal

Kabuli Pulao biryani se kis tarah mukhtalif hai?

Kabuli pulao mein elaichi aur garam masale ka halka zaiqa hota hai, is ka sunheri rang kesar se nahi, caramelised cheeni se aata hai, aur upar se meethi caramelised gajar aur kishmish dali jati hai. Biryani mein masale zyada hote hain, tali hui pyaaz ki layer hoti hai, aur aam tor par kesar se rang diya jata hai.

Kya main baghair haddi wala gosht istemal kar sakti hoon?

Ji haan, lekin haddi wala gosht behtar hai: haddiyan shorbe ko zaiqa deti hain jis mein chawal pakta hai. Agar aap baghair haddi wala gosht istemal karte hain to use kam waqt tak pakayein aur baar baar dekhein taake woh sookh na jaye.

Mera chawal geela kyun ho gaya?

Shayad chawal ko layer karne se pehle zyada dair pakaya gaya tha, ya aakhri bhaap ke liye bartan seal nahi kiya gaya tha. Sirf 5 minute tak parboil karein jab tak taqreeban pak na jaye, aur bartan ko chai ke tauliye aur dhakkan se seal karein taake chawal halki bhaap mein poora pake.

Kya main Kabuli Pulao pehle se bana sakti hoon?

Ji haan. Gosht paka kar aur caramelised cheeni wala mixture ek din pehle bana kar fridge mein rakh dein. Us din chawal parboil karein, sab kuch layer karein aur bhaap dein. Bacha hua khana fridge mein 2 din tak rehta hai.

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