Afghanistan / Main
Kabuli pulao
Rice with lamb under a layer of caramelised carrot, raisins and almonds. Afghanistan's national dish.
Ingredients
- Lamb on the bone1 kg
- Basmati rice700 g
- Carrots, in fine matchsticks500 g
- Raisins150 g
- Almonds, slivered80 g
- Pistachios50 g
- Onions2
- Sugar4 tbsp
- Char masala2 tsp
- Cumin seed1 tsp
- Cardamom6
- Vegetable oil150 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the rice in salted water for two hours and rinse it until the water runs clear.
Fry the onion in oil until deep gold, add the meat and brown it.
Add a litre of water, the cardamom and salt and simmer an hour, until the meat is tender. Strain the broth.
Melt two spoons of sugar in a dry pan to a dark caramel and let it down carefully with a ladle of broth.
Fry the carrot with the rest of the sugar for five minutes until glossy, add the raisins and nuts and take it off.
Parboil the rice for five minutes and drain it.
Layer the rice over the meat in the pot, spoon over the caramel broth, dust with char masala, pierce to the bottom and hold covered thirty minutes on a low heat. Serve with the carrot and raisins on top.
