Qabuli / Afghani Pulao

Qabuli / Afghani Pulao Ingredients

2 cups basmati rice500 gram lamb or meat of your choice1/3 carrots Julian cut1/3 cup raisins1 medium onion1/2 tbsp vegetable oil1 tbsp sugarSalt according to taste1.5 Tbsp garam masala1/2 Tbsp cinnamon powder

Method

Wash and soak rice for half an hour. Boil in salted water until it’s 80% done. Drain and rinse.Heat 1/3 cup oil in a frying pan and fry the lamb cubes for about 10 minutes until golden brown from all sides.Add half cup water and pressure cook for 5-10 minutes. Keep the meat on the side and all the broth left keep it for rice.Peel the carrots and chop them in julienneMelt the butter in a small pan. Add the carrots and fry them over low heat for about 5 minutes. Then sprinkle the sugar over them and put on the lid. Let them caramelise for about 10 minutes.Rinse the raisins and set them aside to dry. Fry the raisins in the oil until they are puffed up.In a separate pan add 2-3 Tbsp of oil and add onion until it’s brown. Add the broth left from meat and garam masala and cinnamon powder. Add the rice and mix everything well. Adjust salt and put the lid on. Turn the heat high for 2-3 minutes and turn it low for 15 minutes.Serve Kabuli Pulao on a large plate. Put some raisins on top. Add all the meat in the middle and garnish with the carrots. sprinkle with more raisins.Enjoy!