Afghani Kabuli Pulao

Afghani Kabuli Pulao

Recipe Time - Afghani Kabuli Pulao
Cooking Time
90 mins
Recipe Time - Afghani Kabuli Pulao
Chill Time
Calories - Afghani Kabuli Pulao
Calories
Approximately 450 per serving kcal
Ingredients - Afghani Kabuli Pulao
Ingredients
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Ingredients

Description

Prepare to be enchanted by the captivating flavors of Afghanistan in our irresistible Kabuli Pulao. This aromatic creation features succulent lamb shanks, lovingly simmered with a fragrant medley of spices from AsmitA Organic Farms. The harmonious dance of cumin, cardamom, cinnamon, and clove imparts an enchanting essence to every rice grain, orchestrating a symphony of taste and aroma. Glistening caramelized carrots and plump raisins contribute a delightful sweetness, transforming this dish into a culinary masterpiece. Each mouthful promises a journey through the heart of Afghan cuisine, leaving an insatiable desire for another delectable bite.

Steps to prepare Afghani Kabuli Pulao

  1. Prepare the Lamb Shanks
    - Begin by placing 1 kg of lamb shanks, 4 cups of water, 8 garlic cloves, 2 diced onions, 8 green cardamom pods, 1 tbsp coriander seeds, 1 tbsp whole black peppercorns, 1 tbsp cumin seeds, 5 cloves, 1 large cinnamon stick, and a pinch of salt in a pressure cooker.
  2. Soak and Sauté Raisins
    - Pressure cook this fragrant medley for 45 minutes over medium heat, allowing the flavors to meld and the lamb to become incredibly tender. Meanwhile, soak a handful of raisins in hot water for 10 minutes, then drain them, letting them plump up.
  3. Cook the Rice
    - In a separate pan, heat 3 tbsp of vegetable oil. Add sliced carrots and sauté them until they become delightfully soft. Then, introduce the raisins and sauté the mixture for an additional 5 minutes. Finally, transfer this delightful combination into a foil packet, setting it aside for later.
  4. Caramelize Sugar for Rice
    - In a large pot, bring water to a boil and add a pinch of salt. Toss in the rinsed rice and partially cook it for 5 minutes over high heat, then drain it to perfection. To infuse the rice with a mesmerizing color, heat a pan and mix 1/4 cup of vegetable oil with sugar. As it darkens, add 1/2 cup of water, creating a tantalizing sugar mixture.
  5. Layer Rice and Lamb
    - In a large pot, layer the cooked rice and the tender, spice-infused lamb, creating a harmonious fusion of flavors. Sprinkle some of the savory broth, the caramelized sugar mixture, and a pinch of the aromatic spice blend, crafted from cumin, cardamom, cinnamon, and clove.
  6. Garnish and Simmer Pulao
    - The pièce de résistance! Garnish the rice with the plumped raisins and the soft sautéed carrots. Cover it all with a layer of foil, place the lid securely on top, and let it simmer to perfection for 30 minutes over low heat.
  7. Serve and Enjoy!
    - Serve this piping hot Kabuli Pulao and let your taste buds embark on a journey through the heart of Afghan cuisine. Each spoonful offers a symphony of flavors, a balance of sweet and savory, and a rich tapestry of spices that dance on your palate. Bon appétit!
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