Kabuli Pulao
Afghanistan's national dish, a fragrant rice pilaf with lamb, carrots, raisins, and almonds.
Instructions
Step 1
Soak 2 cups of basmati rice in water for 30 minutes. Meanwhile, cut 1 pound of lamb into 2-inch pieces and season with salt and pepper.
- 2.00 cups basmati rice
- 1.00 pound lamb
- 1.00 teaspoon salt
- 0.50 teaspoon black pepper
Step 2
Heat 3 tablespoons of oil in a large pot. Brown the lamb pieces on all sides, about 5-7 minutes. Add 1 sliced onion and cook until soft. Add 4 cups of water, 1 teaspoon of salt, and 1 teaspoon of ground cumin. Bring to a boil, then reduce heat and simmer for 45 minutes until lamb is tender.
- 3.00 tablespoons vegetable oil
- 1.00 whole onion
- 4.00 cups water
- 1.00 teaspoon ground cumin
Step 3
Remove lamb from broth and set aside. Strain the broth and reserve. In the same pot, heat 2 tablespoons of oil and add 2 cups of julienned carrots. Cook for 5 minutes, then add 1/2 cup of raisins and 1/4 cup of slivered almonds. Cook for 2 more minutes and remove from pot.
- 2.00 cups carrots (julienned)
- 0.50 cup raisins
- 0.25 cup almonds (slivered)
Step 4
Drain the soaked rice. In the pot, add the reserved broth (add water if needed to make 3 cups). Bring to a boil, add the rice, and cook for 8-10 minutes until rice is parboiled. Drain excess water.
Step 5
Layer the rice in the pot, add the lamb pieces on top, then the carrot mixture. Cover and cook on low heat for 20-25 minutes until rice is fully cooked. Let rest for 10 minutes before serving. Fluff rice and serve with lamb and toppings on top.
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