Original Afghani Pulao Recipe

Original Afghani Pulao Recipe

For chicken:

  1. Chicken – 1 kg
  2. Whole garam masala – (big cardamom 1, cloves 4, black peppers 4, cinnamon stick 1” piece, green cardamoms 4)
  3. Fried brown onion – 1 coarsely ground
  4. Oil – ½ cup
  5. Salt – 1 tsp


  • Take pan, put oil and fry onion until golden brown, take it from the oil and ground.
  • Now in same oil put whole masala, fried ground onion, chicken and salt, fry until chicken colour turns white.
  • Cover and cook until chicken is done and water dries.

For rice:

  • If you are going to use sela rice (because original Afghani pulao cooks in it).
  • Then soak rice for 5 hours, then boil with 1 piece of cinnamon stick, 6 black peppers, 3 cloves and 2 tbsp salt.

For carrots and dry fruits:

  1. Cashew nuts, almonds, raisins, pistachio and chopped coconut – as required
  2. Carrots – 2 grated
  • Deep fry dry fruits until light brown, then remove from the oil and put aside for garnishing.
  • Take a pan, put 2 tbsp butter and 2 tbsp sugar, cook when sugar dissolves, add grated carrots and cook.

For syrup:

  • In a pan, put 2 tbsp sugar and cook, when sugar dissolves, add ½ cup water and cook for 2 to 3 minutes and take off of the flame.

Final step:

  • Now on chicken spread boil rice, then carrots, then pour syrup all over, cover and cook on steam for 10 to 15 minutes.
  • When you serve, garnish with fried dry fruits.


  1. In afghani pulao there is beef not chicken if I want to cook it with beef then what to do kindly mail me


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