WEIGHT: 120 Grams
ORIGIN: Peshawar

Delivery Charges: Rs. 100


The easiest way of relishing mouth-watering Kabuli Pulao, the national dish of Afghanistan, an ethereal mixture of rice and lamb meat, redolent of sweet and warming spices is in your hands now.


  • Cinnamon
  • Green Cardamom
  • White Cumin
  • Star Anise
  • Red Chilli
  • Turmeric
  • Ginger
  • Cloves
  • Black Pepper
  • Nutmeg
  • Mace
  • Refined Sugar
  • Refined Salt


  • Boil 1 kg meat (Lamb/Mutton/Beef) till it reaches the tender zone. Take out the meat from the pot.
  • Now add more water in the stock (stock and water together should be 2 kg), 1.5 cup of cooking oil, tendered meat, 1 kg rice (soaked in water before) and Grans Kabuli Pulao Masala in it.
  • Cook it on full flame till the rice tenders and ¼ of the water is left.
  • Add 250 gms of raisins in the rice, slow down the flame and cover the pot with a lid for 15 minutes.
  • Now put a flat iron pan (tawa) on the slower flame and put the pot over it for almost 30 minutes.

Note: Add 60gms of Grans Kabuli Pulao Masala in 1 kg rice and 1 kg meat.

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