Some chit chat over delicious Kabuli Pulao recipe!

If you are planning to cook something different and delicious on this Eid then have a look at this recipe of Kabuli Pulao. It’s tried & tested and won a big YES from everyone at my home.

A few weeks ago my mum decided to cook kabuli pulao for dinner. The moment I heard that I jumped to my feet to join her in the endeavour & to note it down. As I was recording the recipe to make it easy to try on my own, I thought why not share this surprisingly nutritious recipe with all of you too.

After watching her closely as she moved from one step to another I realized how hard our mothers work in the kitchen. The toil behind mastering the art of cooking often goes unnoticed and with the passage of time many begin to take it as a norm and forget a mere fact that neither they are obliged to do any of our chores nor are we entitled to it. If your mother is alive then appreciate what she does for you every single day, to save yourself from feeling any regrets as the time that’s passed will never return. All they expect in return is to hear a word of appreciation and love. We can never reciprocate what our parents do for us so the least we can do is show some respect and acknowledgment.

Anyhow, if you have ever tried Kabuli Pulao from Khyber Pass restaurant then in comparison, this one is not just healthier but also tastes 10 times better. This hearty meal is our family favorite. Enjoy reading the recipe below with images of all the crucial stages, taken during the cooking process.

Stay happy and don’t forget to enjoy each and every moment of your life with your loved ones like A famous boxer, Muhammad Ali, once said; “Don’t count the days, make the days count”.



  • Lamb Meat 600g
  • Water 4 cups
  • Salt 
  • Ginger Garlic paste 1 tablespoon
  • Onions 2 medium size diced
  • Green Chillies 3 (whole)
  • Green cardamom 6
  • Fennel seeds 1 teaspoon
  • Coriander seeds 1 teaspoon
  • Cumin seeds 1 teaspoon
  • Cinnamon stick 1 (2 inch)
  • Black cardamom 2
  • Star Anise 1
  • Cloves 6-7
  • Whole black pepper ½ teaspoon
  • Bay leaves 2


  • Rice 500g (2 ½ cups)
  • Oil 2 serving spoon
  • Green cardamom 4
  • Cloves 4
  • Onion 2 medium size 
  • Ginger garlic paste 1 tablespoon
  • Tomatoes 3
  • Green chillies 2
  • Coriander powder 1 ½ teaspoon
  • Water 4 ½ cups


1) Add the entire above-mentioned ingredients for the broth in a pot including 600g of meat & 4 cups of water. Cook on medium heat until meat is tender. It takes about 20 to 25 minutes. Separate the meat and stain out the broth from the mixture.

2) The second step to prepare the key element is as follows:

Caramelised carrots & Raisins:

  • Carrots 2-3 (chopped into thin sticks)
  • Raisins 50g
  • Oil 1 tablespoon
  • Sugar 2-3 tablespoons
  • Cardamom powder ½ teaspoon
  1. Heat a tablespoon of oil in a pan and fry carrots in it for 2-3 minutes. 
  2. Add raisins, 2-3 tablespoons of brown sugar and ½ teaspoon of cardamom powder and cook on medium flames until mixture is mostly dried.
  3. Take out the caramelised carrots and raisins on a piece of aluminium foil and fold it into a small packet.

3) Heat two serving spoons oil in a pan and add 4 green cardamoms and 4 cloves.  Stir for a minute for whole spices to release it flavour in hot oil before adding 2 medium size sliced onions in it.  Fry the onions on medium heat until they turn golden brown in colour. 

4) Mix a tablespoon of ginger garlic paste and continue cooking it for a minute or two.  Now add the meat that was separated from the broth and fry it for about 5 minutes.

5) Add 3 chopped tomatoes, 2 sliced green chillies and 1 ½ teaspoon of coriander powder and cook until tomatoes are tender.

6) When gravy is prepared, add the broth that was separated from meat. You will have to add some water too, to make 4 ½ cups in total. Let it reach the boiling point on medium high flames. 

7) Adjust salt according to your taste and mix 2 cups of rice in the mixture. Leave it on medium high flames until 80% of water is dried. 

8) Turn down the stove to very low flames and place the lid covered with aluminium foil, on the pan . Cook it for about 10 minutes and then gently mix the rice. At this stage, place the packet of caramelised carrots and raisins that you prepared earlier, on the top and cover the pan. Leave it on very low flames for further 5 minutes.

9) Turn off the stove and allow 10 minutes standing time before serving. 

10) Don’t forget to garnish it with the caramelised carrots and resins from the packet that is placed on the top, before savouring this delicious Kabuli Pulao.