Afghan Kabuli Pulao

Ingredients

• 600g lamb shoulder, cubed
• 2.5 cups basmati rice, soaked
• 3 onions, sliced
• 3 carrots, in matchsticks
• 1/2 cup raisins (soaked)
• 4 cardamom pods
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• 5 tbsp oil
• 3 tbsp sugar
• Salt

Instructions

1. Fry onions in oil until golden; add lamb and brown.
2. Add 2 cups water with spices; simmer covered 60 minutes until tender.
3. Caramelise carrots in oil with sugar; add raisins; cook 5 minutes.
4. Parboil rice 5 minutes; drain.
5. Layer lamb at bottom of a pot, then rice, then carrots and raisins.
6. Cover with cloth and lid; steam on low 25 minutes.
7. Plate with lamb on top and carrots cascading.

Serving suggestions

• Lovely with yoghurt and salad.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions