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Name: Kabuli Pulao
Total time: 2 h
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: 500 g basmati rice; 700 g lamb shoulder, bone-in, cut in pieces; 300 g carrots; 80 g raisins; 2 onions; 4 garlic cloves; 80 g ghee; 1 tsp cumin seeds; 5 green cardamom pods; 1 cinnamon stick; 2 tsp salt; 1 tbsp sugar; 1/2 tsp black pepper; 1.2 L water

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Afghanistan2 hServes 6之前做过

Kabuli Pulao

قابلی پلو · Qabili Palau

食材14

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

谷物肉类蔬菜水果奶蛋香料与酱料其他

做法

Rinse the rice until the water runs clear, then soak it in cold water for 30 minutes.
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.
Julienne the carrots, fry them in a little ghee with the sugar until lightly caramelized, then fry the raisins briefly and set both aside.
Drain the rice, boil it in salted water until just shy of done, then drain.
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.
Gently mix, then mound the rice on a platter with the lamb, carrots, and raisins on top.