Authentic kabuki pulao recipe step by step

1. Kabuli Pulao with Lamb

Ingredients

500g lamb (bone-in pieces)

2 cups basmati rice (soaked for 30 minutes)

1 large onion (thinly sliced)

2 medium carrots (julienned)

½ cup raisins

¼ cup slivered almonds or pistachios

2 tsp cumin seeds

1 tsp garam masala

½ tsp cardamom powder

1 cinnamon stick

4 garlic cloves (minced)

1 tsp sugar

3 cups water or stock

3 tbsp oil

Salt to taste

Steps

1. Cook Lamb

Heat oil in a pot, add onions, and sauté until golden brown.

Add lamb pieces, garlic, cumin, garam masala, and salt. Cook until meat is browned.

Add 2 cups water/stock, cover, and simmer until lamb is tender (1-1.5 hours). Reserve the stock.

2. Prepare Carrots and Raisins

In a separate pan, sauté carrots in 1 tbsp oil until lightly caramelized.

Add raisins and a sprinkle of sugar. Stir until raisins puff up. Set aside.

3. Cook Rice

Boil 3 cups water with a cinnamon stick and a pinch of salt. Add soaked rice and cook until 70% done. Drain.

4. Layer and Steam

In the pot with lamb, layer half the rice, then add carrots and raisins. Top with remaining rice.

Pour reserved stock (around 1.5 cups) over the rice. Cover tightly and steam on low for 20 minutes.

5. Serve

Fluff the rice, garnish with nuts, and serve hot.

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2. Chicken Kabuli Pulao

Ingredients

Substitute lamb with 500g chicken thighs or drumsticks.

Follow the same ingredients and process, reducing cooking time for the chicken to 20-25 minutes.

Adjust spices for a lighter flavor if preferred.

Steps

1. Sauté chicken with onions and spices.

2. Follow the same process for layering, steaming, and garnishing as in the lamb version.

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3. Vegetarian Kabuli Pulao

Ingredients

Replace meat with 1.5 cups of mixed vegetables (carrots, peas, green beans, and chickpeas).

2 cups basmati rice (soaked)

Use vegetable stock instead of meat stock.

Spices: Cumin, cinnamon, garam masala, cardamom, and nutmeg.

Steps

1. Prepare Vegetables

Sauté mixed vegetables with onions, cumin, garam masala, and garlic until slightly tender.

2. Prepare Rice

Parboil the rice (70% cooked) in spiced water with cinnamon and cardamom. Drain.

3. Layer and Steam

Layer rice with vegetables, adding sautéed carrots and raisins.

Pour 1.5 cups vegetable stock and steam for 15-20 minutes.

4. Serve

Garnish with nuts and serve with yogurt or chutney.