Pakistani Pulao Recipe – A Traditional Savory Recipe

Common to both South Asian and Middle-Eastern cuisine, Pakistani pulao recipe is one of the most popular rice dishes around the globe. As an ancient yet timeless rice dish in the world, Pulao has been a favorite among people from different cultures.

Over the decades, a significant variety of Pulao dishes has emerged. This includes countries such as Afghanistan, Pakistan, Turkey, Iran, and others. Each variation has its own unique blend of flavors. It is common for all Pakistani Pulao recipes to have a seasoned broth. The seasonings can be made from different ingredients such as ginger, garlic, onions, coriander seeds, etc. While the main ingredient is rice, Pulao dishes mostly consist of an additional element such as meat, vegetables, or beans. Meat Pulao dishes are comparatively more popular as Chicken Pulao, Beef Pulao, and Mutton Pulao are most cherished among food lovers.

Historically, Pulao is famous due to its origin in Persia or present-day Iran. Popular among shepherds, ancient pulao dishes were mostly made with rice and lamb meat. From there on, the recipe traveled along with shepherds to various parts all around the world. It traveled far and wide, also making its way to Europe, where we modified it to suit our local cuisines. In Spain, for instance, the recipe has an addition of Saffron. We call it ''Paella.''

Similarly, Turkish cuisine adapted it to create a local variant called “Pilaf.” In the Indian Subcontinent and particularly Pakistan, the traditional Pulao recipe remains popular in its original form. However, other spice-infused variants such as “Biryani” have also emerged.

What Are Some Popular Varieties Of Pakistani Pulao Recipe?

Kabuli Pulao

Originating in Northern Afghanistan, Kabuli Pulao consists of a delicious blend of rice, lamb meat, carrots, and raisins. Now widely popular all over the world, we cook Kabuli pulao with other types of meat such as chicken and beef. Kabuli Pulao has a rich flavor, which has an amazing combination of dry fruits that add a bit of sweetness to its taste. Unlike the traditional Pulao recipe, this variant we bake it in an oven after cooking in meat broth. We serve Kabuli Pulao with meat at the bottom and rice covering the top. Besides its unique flavor, Kabuli Pulao is also famous for its beautiful aroma.

Turkish Pilaf

In Turkey, the traditional Pulao recipe is modified by adding flavors from different spices, Saffron, dry fruits, and butter. To create a more localized version of the dish, the rice is first fried in butter until it starts to give a golden brown shade. We then cook it in a meat broth and finished up by adding some dry fruits.

Pakistani Chicken Pulao

Much similar to the original Persian Pulao, the Pakistani version of the recipe is more subtle in flavor. While we mostly cook it in chicken, you can also find delicious varieties of Pakistani Pulao in beef, mutton, and fish. Sometimes we also add vegetables such as potatoes, peas, and carrots. They are all added in for extra flavor. The recipe mainly gets its unique blend of flavors from fried onions and seasoned broth, producing a mouthwatering aroma. Usually served as a main course meal, Pakistani Chicken Pulao is ideal for dinner parties, family get-togethers, and even everyday meals.

Pakistani Beef Yakhni Pulao Recipe

Serves: 6 | Prep Time: 20 min | Cook Time: 1 hr 45 min

Ingredients

• 2 lb Boxed Halal beef stew pieces (bone-in if available)
• 2½ cups basmati rice, rinsed and soaked 30 minutes
• 8 cups water
• 1 medium onion, halved (for the broth)
• 1 tbsp ginger-garlic paste (for the broth) plus 1 tbsp for frying
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 2 black cardamom pods
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves
• ½ cup vegetable oil or ghee
• 2 medium onions, thinly sliced
• 2 green chilies, slit
• ½ cup plain yogurt
• 1 tsp garam masala
• 2½ tsp salt, or to taste

Instructions

1. Tie the coriander seeds, fennel and peppercorns in a piece of cheesecloth to make a spice bag.
2. Put the beef, water, halved onion, 1 tbsp ginger-garlic paste, the spice bag and 1 tsp salt in a large pot. Bring to a boil, skim, then simmer covered until the beef is tender, about 1¼ hours.
3. Remove the beef pieces and strain the broth (yakhni). You need about 4½ cups; add water if short.
4. In a heavy pot, heat the oil and fry the sliced onions until golden brown. Add cumin seeds, black cardamom, cinnamon, cloves and bay leaves and fry 30 seconds.
5. Add the remaining ginger-garlic paste and green chilies, then the beef pieces. Fry 3–4 minutes, then stir in the yogurt and garam masala and cook until the oil separates.
6. Pour in the 4½ cups yakhni and the remaining salt and bring to a boil. Add the drained rice and cook uncovered on medium heat until most of the liquid is absorbed, about 8–10 minutes.
7. Cover tightly, reduce heat to the lowest setting and steam for 15 minutes. Fluff gently and serve with raita and salad.