What is Pulao?
Pulao or Pallao, is a rice dish from India, consisting of rice and a mixture of lentils, vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or beef. It is usually served on special occasions and weddings, though its not uncommon to eat it for a regular lunch or dinner meal.
Make Restaurant Style Afghani Pulao (Kabuli Pilaf) at Home!
Do you guys like Afghan cuisine? It’s one of my absolute favorites! Afghani Pulao OR Kabuli Palaw (or Kabli Pilaf) is a traditional Afghan dish and no celebration is complete without this super yummilicious dish.
The very famous and superlicious Pulao, the Kabuli Palaw or simply Afghani Pulao is the specialty of Afghani Cuisine. This easy yet super delicious recipe is made with very simple ingredients with very tender and soft-cooked meat (preferably mutton, but I used beef in this recipe. Choice is yours!)
The Carrot and Raisin Topping give an extra yummilicious flavor of sweet and savory taste together! I just Love it.
I made this recipe of Afghani pulao by following a very Authentic Recipe from Afghan cuisine. I didn’t add any fusion to this. Make a very Traditional, Authentic and Restaurant style Kabuli Pulao at Home and enjoy the same taste as 5-star restaurants.
If you are a rice lover you must our Rice Category here:
The most important thing for making the Kabuli palau is to choose the right type of rice. I used Sella Rice but a good quality of Basmati Rice can work so well too for this recipe.
Let’s start this delicious recipe of Afghani Pulao.
- 1 cup Basmati rice
- 1 cup Sugar
- 6 tablespoons Ghee
- 3 Bay leaves (tej patta)
- 6 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 6 Cardamom (Elaichi) Pods/Seeds
- 1/4 teaspoon Whole Black Peppercorns
- 1/4 teaspoon Saffron strands
- 1 teaspoon tablespoon Dates , chopped
- 1 teaspoon tablespoon Whole Almonds (Badam) , blanched
- 1 teaspoon teaspoon Cashew nuts , chopped
- 1 teaspoon teaspoon Sultana Raisins
- Salt , as required
- 3 cups Water
Navratan pulao recipe | navaratna pulav recipe | navratan pulav
navratan pulao recipe | navaratna pulav recipe | navratan pulav with detailed photo and video recipe. a popular one-pot meal recipe made with basmati rice with spices and dry fruits. it is a perfect lunch box or tiffin box recipe as it does provide all the required supplements without any extra side dish. there are myriad variations to this pulao recipe and is typically made with different variations of nuts and dry fruits.
navratan pulao recipe | navaratna pulav recipe | navratan pulav with step by step photo and video recipe. pulao recipes are very common across india and are made with different ingredients and flavours. they are generally made for occasions or as a lunch box recipes as they generally one pot meal. one such type of flavoured rice recipe is navratan pulao recipe known for the generous use of vegetables, dry fruits and nuts.
well, to be honest, i am not a huge fan of dry fruits or nuts in my rice-based recipe. be it a biriyani recipe or any other flavoured recipe, i try to avoid it in my recipe. having said that, navaratna pulav recipe is something special and is incomplete without adding nuts to it. moreover, i have tried to make it more on a savoury and mild spicy side instead of sweetened pulao. i assume the same taste even my readers look forward in any rice based recipe, except zarda or kesari bath recipe. in addition, even though it is a one-pot meal, but i personally like it to be served with choice of dal recipe. my personal favourite is moong dal tadka, but it should taste great with any choice of dal or boondi raita.
furthermore, some tips, suggestions, variations and considerations while preparing navaratna pulav recipe. firstly, the recipe name is mainly derived from the 9 different dry fruits and vegetables added to the flavoured rice. while adding these many dry fruits makes it special, but it is not mandatory. you can add the nuts whatever available to you locally. secondly, adding basmati cooked rice makes the pulao visibly appetite and flavourful. having said that it is not mandatory and you can add your choice of cooking rice. perhaps the second best option is sona masuri rice in the absence of basmati. lastly, you can easily extend the recipe by adding any choice of your veggies. but ensure to finely chop them before using it in the pulao so that they cook faster.
finally, i request you to check my other related pulao recipes collection with this post of navratan pulao recipe. it includes recipes like chana pulao, mexican rice, pudina pulao, rajma pulao, mix vegetable pulao, coriander pulao, jeera rice and palak rice recipe. in addition, do visit my other related recipes collection like,
Picking The Best Mutton For Your Pulao
As for all kinds of meat and produce, you want to pick the freshest mutton you can find.
When I post anything related to mutton on my Instagram, I often receive a message or so asking me how to get rid of the ‘bad’ smell of mutton which makes it off-putting. My good fortune in this regard is that I come from a family with a chain of meat and grocery stores in London, therefore I am always able to get my hands on the freshest, best quality meat. Often, the meat is so fresh from the slaughter it’s still warm. So in this regard, my best advice is to get your hands on fresh meat. Ask your local butcher at what day and time their fresh batch of meat will be coming in, and go in and order from that.
In terms of what part of mutton to use, we always prefer a shoulder cut. The cut of mutton you prefer will be largely down to your own personal preference – many people much prefer leg over shoulder.
Lately this impromptu, timeless meal time always occurs after a blog photo session
Pulao Recipe (Indian Rice Pilaf)
If you could tell the history of rice pilaf, you could tell the history of the world to at least as far back as Alexander the Great. It’s a dish that is ubiquitous across most of the world’s cuisines. This is probably because it is such a great dish for large gatherings. To make a large pot of rice pilaf is not much more difficult than to make a small pot.
Of course, every region adds their own flair to the dish. In India, rice pilaf is called pulao and it has many variations from region to region. It is most popular in the northern areas, such as Kashmir and Gujarat where my family is from. This is probably because it most likely came to India from the Persians. Persian dishes tend to be most popular closest to Iran and fade in popularity as you move southeast across the subcontinent.
Alexander the Great is said to have first eaten Pilaf in the Bactria region of Iran, which is now a part of Afghanistan. Bactria is where his wife, Roxana, was most likely born. I can imagine pots of fragrant rice pilaf being served at gatherings for ancient dignitaries, perhaps even his wedding (I’m just guessing here).
Biryani is another Indian dish that was highly influenced by pilaf, but pulao is much simpler. It makes for a great, quick meal. All you have to do is saute some vegetables and rice and then simmer it all in a pot. It isn’t much more difficult than making a pot of rice, but you get all of the flavor and nutritional benefits of the added vegetables and spices.
When we lived in India, my mom would often suddenly find herself entertaining a large group of people, which meant scrambling to make a meal to fix for them. Pulao was the perfect dish for such an occasion!
Egg Pulao Recipe
Egg Pulao, an easy Pulao recipe which you can make for your weeknight dinner. Serve it with raita of your choice and a roasted papad for your weeknight dinners.
Egg Pulao is a delicious spicy preparation of seared eggs cooked with rice and aromatic spices. Egg pulao can be served with raita or even any spicy curry of your choice. This recipe is an ultimate meal to be enjoyed with family on weekends.
If you want the pulao to be more or less spicy adjust the hotness accordingly. Furthermore, Egg Pulao can be cooked in a jiffy when you have sudden guest at home for a meal.
Serve Egg Pulao along with Burani Raita, Beetroot Raita or any other Raita of your choice and a roasted papad for your everyday meal.
If you like this recipe, you can also try other Pulao Recipes that you can make in your kitchen:
- 1 ⁄2 cup sugar
- 3 ⁄4 tsp. crushed saffron
- 3 ⁄4 cup thinly sliced orange peel
- 1 tbsp. rose water
- 4 cups long-grain white rice
- 2 tbsp. kosher salt
- 1 ⁄2 cup milk
- 1 ⁄2 cup canola oil
- 2 tbsp. unsalted butter, melted
- 3 ⁄4 cup finely shredded carrots
- 1 ⁄2 cup slivered almonds
- 1 ⁄2 cup chopped pistachios
– Steward Lazzat Special Pulao Spices
– 300 g Sausages (Porc, Chipolata)P
– 1 teaspoon of crushed garlic and crushed ginger
– 2 tablespoons chopped coriander leaves and chopped thyme
– 4 tablespoons vegetable oil
– 1 teaspoon whole black pepper
- Cut the beef and chicken into bite size slices according to your wants. Reserve in separate containers. Season with salt and pepper to taste and mix well.
- Cook the sausages accordingly depending on which one you chose. Allow to cool and cut into bite size portions.
- Heat the oil in a deep frying pan to simmering point. Fry the chicken pieces until fully cooked and golden brown. Remove the fried chicken pieces from frying pan. Allow oil to drain and place in a dish. Fry the cubed beef pieces until golden brown in the same oil and if need arises, add a little more oil to fry the beef.
- Add the chopped onions, crushed garlic and ginger, the chicken pieces, turmeric, curry leaves, chopped coriander, chopped thyme, cloves and whole black pepper in the pan. Mix well together with the Special Steward Lazzat Pulao Spices and saffron. When done place at the bottom of the rice cooker.
- Wash rice in running water several times until water runs clear. Place in rice cooker with 4 cups (1000 ml) of water. Start the cooking. When water starts boiling, carefully mix well together. Allow rice to continue cooking until ready. On the other hand, if you do not own a rice cooker. Use a covered deep saucepan and allow rice to cook. Yet, you may have to adjust the water quantity to cook the rice to your desired preferences. Use medium to high heat so as to avoid burning the rice.
- Immediately after rice is cooked, open rice cooker. You will find that the chicken pieces, beef and sausage pieces will have floated to the top. Taking great care, carefully mix all the ingredients together so as to obtain a uniform mix. Close rice cooker and allow to rest for a few minutes. After cooking you can sprinkle coriander leaves on the dish.
When ready, transfer the Pulao onto a warm serving dish and eat hot.
Serve with a good Chatini Pomme d’amour (Tomato chutney) with chillies.
If you have a special way of making Kabuli Pulao, please share with us in the comments below!
Josie on September 28, 2018:
We add beef instead of lamb
TravelAfghanistan (author) on April 11, 2018:
It&aposs certainly one of the most delicious rice recipes in the world! Enjoy!
Bianca on August 13, 2015:
This is so delicious. I was invited twice at an Afghan family and they served this dish. G00d memories !
Thanks for sharing, I am able to make this for my own family now.
maryam on March 02, 2015:
Very nice dish. Quite addictive really. Thank you very much for posting.
Mazlan from Malaysia on November 10, 2014:
At the moment we can&apost do any baking &aposcos our oven needs repair. Until then, we may have to go to the Afghan restaurant in town to try this dish, which sounds delicious. Thanks for sharing.
Tanya Jones from Texas USA on September 21, 2014:
I&aposve been wanting to learn to make this for ages. I had a really deliscious version served to my by a woman from Saudi Arabia. I can&apost wait to try this.
A Block on September 02, 2014:
This is a great recipe. I have been working on getting Uzbek Plov correct but this is so much more flavorful because of the additional spices.