KABULI PULAO
Ingrediants
vegetable oil1
onion, chopped800 g
lamb on the bone, chopped pieces 1 tbsp
crushed garlic2tbsp
salt8 cups water ⅓ cup white sugar2 tsp
garam masala 1½ tsp ground cardamom1 kg basmati rice, soaked in cold water overnight250 g
carrots, sliced (I have kept it optional)1/3 cup sultanas almonds and pistachios, to garnish
Method
Heat oil in a large
frying pan over medium-high heat and cook the onion until
golden. Add the lamb, garlic and 1 tbsp of the salt and cook until lamb is well browned on all sides. Add the water, reduce heat to low
and cook for 1½ hours, or until lamb is tender.
Remove lamb from pan and set aside. Reserve the stock. Place half of the sugar in a saucepan over medium heat. Cook until
sugar has caramelised. Pour 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.Top with spiced carrot, then
scatter with almonds and pistachios.
