Kabuli Pulao with Tender Lamb and Fragrant Spices

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 carrots, julienned 3 carrots, julienned
• 1/2 cup raisins 1/2 cup raisins
• 1/2 cup plain yogurt 1/2 cup plain yogurt
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 4 cups (940ml) chicken or vegetable broth 4 cups (940ml) chicken or vegetable broth
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, minced garlic, ground cumin, ground coriander, ground cardamom, ground turmeric, and ground cinnamon. Add the lamb pieces to the marinade and mix well. Allow the lamb to marinate for at least 1 hour, or overnight for best results.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
3. 3.
   In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the marinated lamb to the pot and cook until browned on all sides. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the lamb is tender.
5. 5.
   In a separate pan, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the julienned carrots and cook until they start to caramelize. Add the raisins and continue cooking for another 2 minutes. Remove from heat and set aside.
6. 6.
   Once the lamb is tender, remove it from the pot and set aside. Strain the broth and reserve it for later use.
7. 7.
   In the same pot, layer half of the drained basmati rice. Place the tender lamb pieces on top of the rice, then add the remaining rice as the top layer. Pour the reserved broth over the rice.
8. 8.
   Cover the pot with a tight-fitting lid and cook over low heat for 20-25 minutes, or until the rice is cooked and fluffy.
9. 9.
   In a small pan, heat a tablespoon of vegetable oil. Add the caramelized carrots and raisins to the pan and toss gently to combine.
10. 10.
    Serve the Kabuli Pulao hot, garnished with the caramelized carrots, raisins, and fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This will ensure fluffy and separate grains when cooked.
• Lamb — For the most tender results, marinate the lamb overnight. This allows the flavors to penetrate the meat and tenderize it.
• Caramelized carrots and raisins — Keep an eye on the carrots while caramelizing to prevent them from burning. The natural sweetness of the carrots and raisins adds depth to the dish.

Tips & Tricks

• For a vegetarian version, replace the lamb with chickpeas or tofu.
• Add a handful of slivered almonds or pistachios for extra crunch and flavor.
• Serve Kabuli Pulao with a side of cucumber and yogurt salad to balance the richness of the dish.
• To enhance the aroma, add a pinch of saffron threads to the rice while cooking.
• Leftover Kabuli Pulao can be enjoyed the next day by reheating it gently in a pan with a splash of water to prevent drying.

Serving advice

Serve Kabuli Pulao as a main dish, accompanied by a fresh salad and some naan bread or pita. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To present Kabuli Pulao beautifully, fluff the rice gently with a fork before serving to separate the grains. Arrange the caramelized carrots and raisins on top of the rice, creating an enticing visual contrast. Sprinkle some fresh cilantro over the dish for a final touch of elegance.