Kabuli Pulao (Afghan Beef Pulao)

Ingredients

• 3 kg Beef (For the stock; cut not specified)
• 1 cup Onion (For the stock; chopped)
• 1 Garlic (Whole head)
• 1 Ginger (Large pod/piece)
• 1 tbsp Salt (For the stock)
• 2 tbsp Whole black pepper
• 1.5 tbsp Coriander seeds
• 1.5 tbsp Cumin seeds
• 1 tbsp Cloves (Listed as “Long” in the ingredient list)
• 1 L Water (For the stock)
• 1 tbsp Oil (For caramelized topping)
• 1 cup Carrots (For caramelized topping)
• 1 tbsp Sugar (For caramelized topping)
• 0.5 cup Black raisins (For caramelized topping)
• 1 cup Onion (For pulao preparation; chopped)
• 0.5 cup Oil (Shown in the video during pulao preparation; type unspecified)
• 1 tsp Salt (For pulao preparation)
• 2 tbsp Coriander powder
• 1.5 tbsp Garam masala powder
• 8 cups Reserved stock (From the prepared beef stock)
• 4 cups Rice (Soaked; rice variety not specified)

Steps

1. 1

   Place the beef, stock-preparation onion, whole garlic, ginger, stock salt, whole black pepper, coriander seeds, cumin seeds, cloves, and 1 litre water in a pot.

2. 2

   Cover the pot and cook over low heat for 2 hours, until the beef is tender and the stock is flavorful. The spoken transcript mentions checking tenderness and cooking longer if needed, but gives no additional fixed time.

3. 3

   Remove the cooked beef with a little stock and set it aside. Strain the remaining stock and reserve it for the pulao; measure out 8 cups for later use.

4. 4

   To make the caramelized topping, heat 1 tablespoon oil in a pan. Add the carrots and sugar and cook until caramelized.

5. 5

   Add the black raisins to the pan and mix them with the caramelized carrots.

6. 6

   For the pulao, heat the ½ cup oil in a pot. Add the pulao-preparation onion and cook until light brown.

7. 7

   Add the pulao salt, coriander powder, and garam masala powder, then mix well.

8. 8

   Pour in 8 cups of reserved stock. Bring it to a boil.

9. 9

   Add the soaked rice once the stock boils. Cook until the liquid dries out.

10. 10

    Place the prepared beef over the rice, then spread the caramelized carrots and raisins over the top.

11. 11

    Cover and cook over low heat for 15 minutes, then serve hot.

Notes

The post specifies 2 hours for the stock; the spoken transcript says 2–2½ hours and to continue if the beef is not yet tender. The video additionally shows ½ cup oil for the pulao, omitted from the written ingredient list, and 4 cups soaked rice, not quantified in the written list. Rice variety and soaking duration are not specified.

Nutrition per serving

• main
• Afghan
• beef
• rice
• gluten-free
• stovetop
• one-pot
• celebratory