AFGHAN KABULI PULAO Apr 20 Written By Summer Ahmed https://www.youtube.com/shorts/Ww_a1_qnHAQPrintWith ImageWithout ImageAFGHAN PULAO Yield 4-6Prep time20 MinCook time45 MinTotal time1 H & 5 M Ingredients 4 lbs lamb shoulder or shanks1 large onion, quartered2 bay leaves1 cinnamon stick2 tsp cumin seed8 cardamom pods2 tsp black peppercorns8 cups water2 tbsp salt (to flavor broth)3 cups aged basmati, soaked2 tbsp ghee2 cups shredded carrots1 tbsp sugar1/2-1 cup raisins (depending on preference)For Each Layer:2 tbsp ghee1/2 of your rice1/2 tsp cardamom1/4 tsp cumin1/4 tsp nutmeg1/4 tsp clove1 tsp burnt sugar (browning)carrots, for garnish raisins, for garnishInstructionsStart by dropping the lamb shoulder into boiling water. Skim off all foam and impurities until clean. Transfer the lamb to a fresh pot or pressure cooker.Add a whole onion, bay leaves, a cinnamon stick, cumin seeds, cardamom, and black peppercorns. Cover with fresh water and season generously with salt. Pressure cook on high for about 15 minutes (if thin), or simmer covered for 1–2 hours until tender.While the lamb cooks, soak aged basmati rice in cold water for 30 minutes.In a pan, heat ghee and add shredded carrots. Cook until slightly caramelized, then add sugar and let it melt. Toss in raisins and cook briefly. Set aside.Remove the lamb and strain the broth into a clean pot. Bring it to a boil. Add the soaked rice and cook for 6–7 minutes until just underdone. Drain if needed.On very low heat, start layering. Add a thin layer of ghee, then half the rice. Sprinkle with cardamom, ground clove, and cumin. Drizzle a little burnt sugar.Add a layer of lamb, then repeat the rice, spices, and sugar. Finish with the carrots and raisins on top. Add a small ladle of broth.Cover tightly and cook on very low heat for 30 minutes to steam.Flip onto a tray in one motion. Top with extra lamb, carrots, and raisins, and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanmeatrice dishes Summer Ahmed
AFGHAN KABULI PULAO Apr 20 Written By Summer Ahmed https://www.youtube.com/shorts/Ww_a1_qnHAQPrintWith ImageWithout ImageAFGHAN PULAO Yield 4-6Prep time20 MinCook time45 MinTotal time1 H & 5 M Ingredients 4 lbs lamb shoulder or shanks1 large onion, quartered2 bay leaves1 cinnamon stick2 tsp cumin seed8 cardamom pods2 tsp black peppercorns8 cups water2 tbsp salt (to flavor broth)3 cups aged basmati, soaked2 tbsp ghee2 cups shredded carrots1 tbsp sugar1/2-1 cup raisins (depending on preference)For Each Layer:2 tbsp ghee1/2 of your rice1/2 tsp cardamom1/4 tsp cumin1/4 tsp nutmeg1/4 tsp clove1 tsp burnt sugar (browning)carrots, for garnish raisins, for garnishInstructionsStart by dropping the lamb shoulder into boiling water. Skim off all foam and impurities until clean. Transfer the lamb to a fresh pot or pressure cooker.Add a whole onion, bay leaves, a cinnamon stick, cumin seeds, cardamom, and black peppercorns. Cover with fresh water and season generously with salt. Pressure cook on high for about 15 minutes (if thin), or simmer covered for 1–2 hours until tender.While the lamb cooks, soak aged basmati rice in cold water for 30 minutes.In a pan, heat ghee and add shredded carrots. Cook until slightly caramelized, then add sugar and let it melt. Toss in raisins and cook briefly. Set aside.Remove the lamb and strain the broth into a clean pot. Bring it to a boil. Add the soaked rice and cook for 6–7 minutes until just underdone. Drain if needed.On very low heat, start layering. Add a thin layer of ghee, then half the rice. Sprinkle with cardamom, ground clove, and cumin. Drizzle a little burnt sugar.Add a layer of lamb, then repeat the rice, spices, and sugar. Finish with the carrots and raisins on top. Add a small ladle of broth.Cover tightly and cook on very low heat for 30 minutes to steam.Flip onto a tray in one motion. Top with extra lamb, carrots, and raisins, and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanmeatrice dishes Summer Ahmed
