Kabuli pulao
Prep Time:
20 minutes
Cooking Time:
40 minutes
Servings:
6
Serve with naan and Afghan green sauce and garlic yogurt sauce. This will balance the richness of the dish.
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Ingredients
-
2–4 tbs char masala
2 teaspoons cumin seeds
1.5 lb lamb
350 grams julienned carrots
250 grams of raisins
1/4 C sesame oil
2 sliced onions
4 chopped garlic cloves
salt
2 Tablespoons of sugar
3 Cups Rice
Directions
1. Rinse your rice. You want to make sure the water runs clear. This cloud water is the starch you that don’t want. Makes for sticky rice. (Good for other dishes, not this one) Let the rice soak.
2. Next, we are going to prepare the lamb. Use an instapot, pressure cooker, or regular pot. Add your sesame oil and heat. Add onions. Add the roughly cut garlic. Cook for 30 seconds and then add cumin.
3. Next add the lamb.an a teaspoon of salt or to taste. Finally, add 3 Cups of water. I cook in an instapot for 25 minutes on high pressure. If cooking in a regular pot it will probably take about an hour. You want the meat to be fork tender.
4. While the meat is cooking, next cook the carrots and raisins. Add to pan some vegetable oil. Then, add the shredded carrots. Cook until soft. Place on foil.
5. Next soak the raisins mine in hot water for about 5 minutes. Then,drain and add to the same pan you cooked the carrots in. This will go quick. Only cook for about 30 seconds. Then add them to the foil with your carrots and wrap into your foil packet to add to rice later.
6. Boil a large pot of salted water. Take your rice that you have rinsed and soaked and add to the boiling water. This is a step you have to watch. I can’t give you an exact amount of time to cook the rice. But, you are only partially cooking your rice. If you fully cook it you will have mushy pulao. On average 4 minutes should get you there. If you can break the rice in your finger you are done. Then, drain your rice.
7. Next, we are going to make our sugar solution to add a caramel color to our rice. In a pan add quarter cup of vegetable oil. Add your sugar. Let the sugar darken. Add 1/2 Cup of water, set aside.
8. Take your meat out of the broth when done cooking. Now it is time to assemble everything. Take a big pot and add half of your rice to the bottom. Then, add your lamb. Then add last of the rice. After that, use a few scoops of the lamb broth, add the sugar mixture, and char masala.
9. Poke some holes in the rice with the handle of a spoon. This will allow steam to release better. Take your packet of raisins and carrots and place in pan on top of your rice. I cover mine with more foil then put lid on rice.
10. Cook on stove top on medium-low heat for about 25 minutes.
