Kabuli Pulao

Kabuli pulao is this most famous rice dish with meat, caramelized carrots and raisins, originally from Afghanistan. This pulao is very lightly spiced and with every bite you would have the flavour of the caramelized carrots and raisins pop out! Interestingly, Kabuli pulao has a delicious blend of savory and sweet, with the subtle crunchiness of fried carrots and raisins adds an oomph to the meat and rice flavors! 

The meat is tender and succulent, making this dish taste even more delectable!

INGREDIENTS

For cooking the meat

• 1 pound lamb leg or shoulder, chopped into bite pieces
• 1 onion, sliced
• 3 cloves garlic, sliced
• 1 tbsp olive oil
• 1 cup water

Carrots & raisins mix:

• 4 carrots, peeled julienne sliced
• 1 cup raisins
• 2 tbsp olive oil
• 2 tbsp sugar
• ¼ cup water

For the rice

• 2 cups basmati rice, soaked for 4 hours
• 10 cups water
• 1 tbsp salt 
• Olive oil – 1 tbsp
• 1 tsp cumin powder
• Meat broth – 1 cup
• 2 tbsp sugar

PROCEDURE

• Start by taking 2 cups of uncooked basmati rice in a large bowl, fill it with cold water, and use your hands to agitate the rice in the water. You will notice that the water is cloudy; that’s all the starch! Clear the starchy water and soak rice in clean water for about 4 hours.
• Heat about 1 tbsp oil in a pressure cooker and fry onions with garlic until golden brown
• Add the chopped meat pieces to the fried onion and cook until light brown
• Add 1 cup water and pressure cook for about 5-6 whistles or for about 10-15 minutes until the meat is tender 
• In a separate pan, saute carrots, in 2 tbsp of olive oil, add 2 tbsp sugar and ¼ cup water and fry until softened. Remove from the pan and keep aside. 
• Add a little oil to the pan and saute raisins until they swell up
• Add carrots and mix it with raisins. Remove from the pan and set aside
• In a large saucepan, place 2 tbsp sugar and let the sugar caramelize until dark brown in color, add about 1 tbsp olive oil, 1 tbsp salt,1 cup meat broth from the cooker and 1 tsp cumin powder. Bring to the boil, then remove from heat and set aside
• Drain the soaked rice. Cook in another large saucepan of boiling water with a little salt for 8-10 minutes, or until 90% cooked. Drain & set the rice aside
• Pour the rice over the caramelized sugar & broth mixture and ensure the rice is evenly coated.
• Top with the cooked lamb pieces, caramelized carrots & raisins
• Cover the pan, seal with a tea towel and place on low heat for about 5 minutes
• Remove from heat and this kabuli pulao is ready to be served and devoured!

PRO TIP

If you have extra meat broth left, freeze it and leave to flavor a rice or gravy dish

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Main Course Archives – When You’re Hungry (whenyourhungry.com)

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