One Pot
Kabuli Pulao Recipe
Kubali pulao is the daddy of all biryanis with its detailed processes and wide variety of ingredients. The pulao (or pilaf) calls for almost 3 hours of slow cooking. An original from Afghanistan (Afghani Lamb Pilaf), the rice preparation is now widely famous in other parts of Central Asia like Pakistan.
Prep Time | 25 minutes |
Cook Time | 150 minutes |
Servings |
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Ingredients
- 200 ml vegetable oil
- 1 onion chopped
- 800 g Lamb chopped into 6 cm pieces
- 1 tbsp crushed garlic
- 2 tbsp Salt
- 2 litres water 8 cups
- 75 g white sugar ⅓ cup
- 2 tsp garam masala
- 1 tsp ½freshly ground cardamom
- 1 kg basmati rice (soaked in cold water for 4 hours or overnight
- 250 g carrots peeled and cut into batons
- 75 g sultanas small kishmish
- 75 g mixed slivered almonds and pistachios to garnish
Ingredients
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Instructions
- Heat 50 ml of the oil in a large frying pan over medium-high heat and cook the onion for 6–8 minutes, or until golden.
- Add the lamb, garlic and 1 tablespoon salt and cook until lamb is well browned on all sides, about 8–10 minutes.
- Add the water, reduce heat to low and cook, skimming surface occasionally until lamb is tender, about 1½ hours. Remove lamb from pan and set aside. Reserve the stock.
- Place half of the sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 5–6 minutes or until sugar has caramelized.
- Add a cup of reserved stock, the remaining salt, 1 teaspoon garam masala and a pinch of cardamom. Bring to the boil, then remove from heat and set aside.
- Drain the soaked rice and cook in a large saucepan of boiling water until almost cooked, about 5 minutes. Drain and return to pan.
- Pour over the caramelized sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated.
- Heat 1 tablespoon of the oil in a frying pan over medium-high heat.
- Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelized and glossy.
- Add the sultanas and cook for another 1 minute. Remove from the heat and stir in another pinch of cardamom. Set aside.
- Heat the remaining oil in a frying pan until smoking.
- Pour oil over the rice.
- Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb.
- Cover and seal pan with a tea towel, then a lid.
- Place the pan over high heat and cook for 5 minutes.