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Name: Afghan Palaw
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: 500 g basmati rice; 600 g lamb shoulder; 2 onions; 3 carrots; 80 g raisins; 120 ml vegetable oil; 2 tsp salt; 1 tsp ground cumin; 4 cardamom pods; 1 tbsp sugar; 1.2 L water

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Afghanistan1 h 45 minServes 6이전에 요리됨

Afghan Palaw

پلاو · Palaw

재료11

basmati rice500 g
lamb shoulder600 g
onions2
carrots3
raisins80 g
vegetable oil120 ml
salt2 tsp
ground cumin1 tsp
cardamom pods4
sugar1 tbsp
water1.2 L

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Soak the rice in cold water for 30 minutes, then drain.
Cut the lamb into large chunks and slice the onions. Brown the meat in half the oil, add the onions, salt, cumin, and cardamom, then cover with water and simmer until the lamb is tender.
Cut the carrots into matchsticks. Fry them in the remaining oil with the sugar until lightly caramelized, then stir in the raisins and set aside.
Boil the drained rice in salted water until just tender but still firm, then drain well.
Layer the rice over the meat and broth in a heavy pot, scatter the carrot-raisin mixture on top, and cover tightly.
Steam over very low heat for 25 to 30 minutes so the rice finishes cooking and absorbs the broth.
Gently mix the rice with the meat and garnish, then serve hot.