Kabuli Pulao

Takes 140 minutes | Serves 6 |

Ingredients

30 g ghee or vegetable oil
2 count sweet, yellow onions
500 g boneless lamb
0.5 tsp garam masala
0.25 tsp ground cardamom
0.25 tsp ground cinnamon
0.25 tsp Fresh Ground Black Pepper
3 tbsp salt
50 g slivered almonds
3 count carrots
125 g raisins
2 tsp granulated sugar
300 g basmati rice

Steps

Preparing the Lamb

• Heat ghee or olive oil in a deep, heavy-based saucepan. Add chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
• Add cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (garam masala, ground cardamom, ground cinnamon, freshly ground black pepper) and 1 tsp of salt. Stir over heat for 1 minute, add water, then return onion to the pan. Cover and simmer for one hour.

Preparing the Rice and Toppings

• In a separate pan, brown/toast slivered almonds in ghee, remove, and set aside. Fry carrots over medium heat until lightly colored, stirring often. Add raisins and continue to fry until they become plump. Sprinkle with granulated sugar and set aside.
• Wash and strain rice. Bring water to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
• Remove the cooked lamb and some of the liquid. Stir the rice and the remaining salt into the juices still in the pan. Place lamb mixture over half of the rice and the carrots/raisin mixture over the other half. Pour reserved meat juices over the top.

Final Steps

• Cover pan tightly with a lid over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Keep covered for 5 minutes off heat.
• Pile the lamb in the center of a platter, top with the carrots and raisin mixture. Fluff up rice grains with a fork and mound around the meat. Sprinkle with reserved almonds and serve.