Kabuli Pulao Recipe

Pure Vegetarian Kabuli Pulao| Choley Paneer Pulao | Afgani Pulao | Party Recipe | Festive Recipe
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Recipe / food styling / photography by - Sunayana Gupta





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The ultimate pulao recipe for Kabuli Pulao or Afgani Pulao made with Kabuli Chana or Chole, exotic spices and basmati rice. Kabuli Pulao Recipe is belongs to Afgani cuisine. Let’s check out the kabuli pulao Recipe with its method and ingredients.    

Kabuli Pulao is a beautifull serving of spiced and aromatic rice with the goodness of Kabuli Chana Or Chole and makes for an exotic meal with some Raita and Salad. The recipe hails from Kabul, a region in Afganistan where it is made and served during festivities. Richly flavored with whole spices, dry fruits this Pulao is a work of Art.

Traditionally this is a non vegetarian recipe which is made with Lamb Chops, spices, carrots and cooked in meat broth.

But we are adamant to give you delicious and confident solutions for ‘Vegetarian Recipes’…..!!!

So here in our PURE VEGETARIAN RECIPE we have added Paneer Chunks along with Chickpeas that beautifully compliment the taste and a final layering of caramalized onions and mint leaves takes this dish to another level not only in terms of taste, but also in presentation.

Now if we talk about our this innovative recipe in detail, then let me be honest with you guys - This is not a one pot meal. 

There are several steps that need to be followed, so you need time, patience and willingness to make this dish. But one thing I can assure you is that - you won’t be disappointed with the results.

So, let us move on to the recipe….!



Kabuli Pulao is not something to be served the ordinary way. Here we give you the Classic Afgani style Presentation for this heavenly dish-

Take a nice rice plate (Better if its a traditional one made of Brass or Copper) and gently spread hot Kabuli Pulao taking care that the layers of Kabuli chana and rice should be visible. Top with fried dry fruits, caramalized onion and mint leaves. You can also decorate it with Silver foil. Serve immediately.

Kabuli Pulao goes best with Onion-Chilly-Ginger Raita. For an amazing Party/Festive menu you can also pair it along Orange Mint RaitaSweet n Sour Pineapple Salad and Cherry Tomato Spinach salad.

See more Pulao Recipes for regular and festive meals -

Awadhi vegetable pulao recipe

Soya chunks pulao recipe

Zarda Pulao recipe

Quick Vegetable pulao recipe

Poha pulao recipe

Paneer and peas pulao recipe

Shivid Pulao recipe- Sua Rice



Kabuli Pulao

The ultimate pulao recipe for Kabuli Pulao or Afgani Pulao made with Kabuli Chana or Chole, exotic spices and basmati rice. Kabuli Pulao Recipe is belongs to Afgani cuisine. Lets check out the kabuli pulao Recipe with its method and ingredients.

Preparation Time : 10 hours
Cooking Time : 40 minutes

Category : Rice
Cuisine :
Servings : 4 servings

Author : Sunayana Gupta

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Recipe Ingredients

For cooking ‘Rice’ - 

  • Long grain Basmati rice - 1.5 cups
  • Salt - To taste
  • Cardamom (Choti elaichi) - 4
  • Bay leaf (Tej Patta) - 2
  • Cumin seeds - 1/2 teaspoon
  • Black cardamom (Badi elaichi) - 1
  • Cinnamon (Dalchini) - 1 inch stick
  • Water - 3-4d/cc/c cups (Adjustable) 

For cooking ‘Kabuli Chana’ - 

  • Chickpeas (Kabuli chana/choley) - 1 cup
  • Bay leaf (Tej patta) - 1
  • Cinnamon (Dalchini) - 1 inch stick
  • Cardamom (Choti elaichi) - 3
  • Cloves (Laung) - 5
  • Water
  • Salt

Other ingredients - 

  • Onion (Thinly sliced) - 1 large
  • Ginger garlic chilly paste - 1 teaspoon
  • Paneer - 200 gms. cut in cubes
  • Cumin seeds (Zeera) - 1 teaspoon
  • Black pepper (Kali mirch) - 5-7
  • Chana masala - 2 teaspoon
  • Green chilly (Slit) - 2-4
  • Red chilly powder - 1 teaspoon
  • Dry fruits (Raisin, cashew nuts, almonds, pistachews) - 1/4 cup
  • Mint leaves - 1-2 stalks
  • Oil or ghee - 1-2 tablespoon
  • Milk - 2 tablespoon

How to make Kabuli Pulao

Cooking Chickpeas or Kabuli Chana -

  1. Wash and soak kabul;I chana in sufficient water overnight.
  2. Next morning drain away excess water. In a pressure cooker combine soaked chana, salt and add 3 cups of water.
  3. Take whole spices listed under second category and make a Potli or bundle in a clean muslin cloth. Put this potli in pressure cooker.
  4. Close the lid and pressure cook for 7-8 whistles or till chana is cooked to your perfection.
  5. Open lid when the pressure settles, discard the ‘Potli’ and drain away the excess water. Keep cooked chana aside.

Washing - Soaking - Cooking Rice 

  1. In a large bowl wash rice with 2-3 changes of water. Add some water to cover rice and soak for 1-2 hours.
  2. After soaking drain away the excess water. In a wide pan take soaked rice along with 3-4 cups of water, salt and whole spices listed under first category ‘For Cooking Rice’.
  3. Cook on high flame till the rice is more than half way cooked.
  4. Remove from heat, drain away the rice in a sieve to remove the excess water and keep aside. 

Making Kabuli Pulao - 

  1. Heat oil or ghee in a large wok and deep fry the dry fruits till golden. Remove dry fruits in a bowl.
  2. In the same wok shallow fry the sliced onion till golden and caramalised. Remove on a plate.
  3. In the remaining ghee add cumin seeds, black pepper, green chilly and fry for few seconds till it gives a nice aroma.
  4. Add ginger garlic chilly paste and cook on medium heat till it oozes oil/ghee.
  5. Now its time to add in the cooked kabuli chana. Add all the powdered spices, paneer cubes and simmer for 1-2 minutes till all the flavors come together.
  6. Keep flame to sim and layer kabuli chana with cooked rice. Top with caramalised onion, fried dry fruits and mint leaves. Don’t use all brown onion & dry fruits as we need some for final garnish.
  7. Pour over milk and cover the wok with a lid or plate and simmer on low heat for 10 minutes.
  8. Remove from heat and keep covered for 10 minutes.
  9. Kabuli Pulao is ready. For serving and presentation do not miss to check out our Serving Suggestion.





  • Name
  • Kabuli Pulao Recipe
  • Sub name
  • Pure Vegetarian Kabuli Pulao| Choley Paneer Pulao | Afgani Pulao | Party Recipe | Festive Recipe
  • Category
  • Rice
  • Cuisine
  • Afgani
  • Key ingredients
  • Basmati rice, Chickpeas, paneer, dry fruits
  • Cooking technique
  • Boiling, Simmering, Frying
  • Technicality
  • Expert
  • Taste
  • Savory, aromatic, mild spicy
  • Texture
  • Fluffy rich pulao with chickpeas, paneer & dry fruits
  • Preparation time
  • 10 hours
  • Cooking time
  • 40 minutes
  • Servings
  • 4
  • Equipment used
  • Pressure cooker, strainer, pan, wok
  • Steps
  • 0
  • Created date
  • 2018-07-18 12:29:06

About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!