Kabuli Pulao

قابلی پلو · Qabili Palau

Ingredients14

• basmati rice500 g
• lamb shoulder, bone-in, cut in pieces700 g
• carrots300 g
• raisins80 g
• onions2
• garlic cloves4
• ghee80 g
• cumin seeds1 tsp
• green cardamom pods5
• cinnamon stick1
• salt2 tsp
• sugar1 tbsp
• black pepper1/2 tsp
• water1.2 L

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes.
2. Brown the lamb in ghee with sliced onion, garlic, cumin, cardamom, cinnamon, salt, and pepper, then cover with water and simmer until the meat is tender, about 1 hour.
3. Julienne the carrots, fry them in a little ghee with the sugar until lightly caramelized, then fry the raisins briefly and set both aside.
4. Drain the rice, boil it in salted water until just shy of done, then drain.
5. Layer the rice over the meat and broth in a heavy pot, scatter the carrots and raisins on top, cover tightly, and steam on low heat for 25–30 minutes.
6. Gently mix, then mound the rice on a platter with the lamb, carrots, and raisins on top.