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Afghan lamb pilaf recipe (Kabuli pulao)

Cuisine: Afghan
Prep Time: 25 min(s)
Cook Time: 2 hr(s) 30 min(s)
Serves 6
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.
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

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.