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Afghani Kabuli Pulao
Ingredients
- 1 cup basmati rice or other long grain rice
- 1 lb. lamb cut into pieces
- 2 carrots peeled and grated
- 4 green cardamom pods
- 1 cup apricots dried
- 1 cup raisins
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp saffron
- 2 tsp cumin seeds
- 2 tbsp sugar
- 2 sticks of cinnamon
- ½ cup olive oil
Instructions
- Heat the ½ cup of olive oil in a fry pan to medium, add the lamb with fat and fry until a golden brown.
- Add 1 cup of water and tsp salt (the oil will splatter when you add the water, so be careful). Cover and simmer until the meat becomes tender
- Wash the rice and then soak for 20 minutes. Cook the rice following the package instruction for only half the time, with 2 tsp cumin seeds and 1 tsp salt.
- Drain the rice and set aside.
- To the meat mixture, add the carrots, raisins, cardamoms, apricots, cinnamon and 1 rsp black pepper. Cook all together for a minute or so.
- Now add in the half-boiled rice and ½ tsp saffron essence. Stir all together.
- In another pan, cook the 2 tbsp of sugar in a saucepan till it melts and add ½ cup water and mix well. Pour this sugar mixture on top of the rice mixture and simmer for 20 minutes.
- Serve hot.