AFGHAN LAMB PILAF (KABULI PULAO)

Cuisine: Afghan Prep time: 25 min(s) Cooking time: 2 hr(s) 30 min(s) Servings:Serves 6 Created by Haseeb
Miazed
Sella basmati rice is simply basmati rice that has been processed differently. It is sometimes referred to as par-boiled
rice, and it is a lovely golden colour.

Resting time 10 minutes
Level of difficulty Medium
Season All year round

You will need to start this recipe 4 hours ahead, or overnight if time permits.
Ingredients
200 ml vegetable oil
1 onion, chopped
800 g lamb leg or shoulder, on the bone, chopped into 6cm pieces
1 tbsp crushed garlic
2 tbsp salt
2 litres (8 cups) water
75 g ( cup) white sugar
2 tsp garam masala (made from ground cloves, bay leaves, cardamom and cinnamon)
1 tsp freshly ground cardamom
1 kg sella basmati rice, soaked in cold water for 4 hours or overnight
250 g carrots, peeled and cut into batons
75 g sultanas
75 g mixed slivered almonds and pistachios, to garnish
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Preparation
Heat 50 ml of the oil in a large frying pan over mediumhigh heat and cook the onion for 68 minutes, or until golden.
Add the lamb, garlic and 1 tbsp of the salt and cook for 810 minutes, or until lamb is well browned on all sides. Add
the water, reduce heat to low and cook, skimming surface occasionally, for 1 hours, or until lamb is tender.
Remove lamb from pan and set aside. Reserve the stock.

Place half of the sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 56 minutes or until sugar
has caramelised. Carefully add 250 ml (1 cup) of reserved stock, the remaining salt, 1 tsp of garam masala and a
pinch of cardamom. Bring to the boil, then remove from heat and set aside.

Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and
return to pan. Pour over the caramelised sugar mixture, add a pinch of garam masala and cardamom, and stir until
rice is evenly coated.

Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5
minutes, or until lightly caramelised and glossy. Add the sultanas and cook for another 1 minute. Remove from the
heat and stir in another pinch of cardamom. Set aside.

Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes
all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal pan with a tea
towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to
low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.

Remove lamb and spiced carrots, and mix rice well. To serve, cover base of a platter with a little rice, spoon over the
lamb and then cover with remaining rice. Top with spiced carrot, then scatter with almonds and pistachios.

SBS cooks notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use
Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All
herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless
specified. | All eggs are 5560 g, unless specified.