Afghan Lamb Pilaf Kabuli Pulao Recipes

KABULI PULAO (SPICED LAMB PILAF)

Steps:

• Heat 2 tbps ghee or olive oil in a deep, heavy-based saucepan.
• Add 2 chopped yellow onions and fry over medium heat for 15 minutes, or until translucent and golden brown. Remove and set aside.
• Add 1 lb 2 oz cubed boneless lamb to the pan with the remaining ghee and fry over high heat until browned, stirring often. Sprinkle with spices (1/2 tsp garam masala, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp freshly ground black pepper) and 1 tsp of salt.
• Stir over heat for 1 minute, add 1 1/2 cups water, then return onion to the pan. Cover and simmer for one hour.
• While the meat is cooking, add 1/4 cup ghee to a frying pan and lightly brown/toast 1/3 cup sliced almonds. Remove from pan, leaving ghee behind.
• Add 1 1/2 cups carrots to the frying pan and fry over medium heat until lightly colored, stirring often.
• Add 1 cup raisins and continue to fry, stirring until raisins become plump. Sprinkle carrot and raisin mixture with 2 tsp granulated sugar and set aside.
• Wash and strain rice. Bring 6 cups water(1.5 litres, 51 oz) to a boil with 1 tbsp salt. Add rice, return to a boil, and boil for 6 minutes. Strain.
• Remove the cooked lamb and 1/2 cup (4 fl oz. or 125 ml) of liquid. Stir the rice and the remaining 1 tsp salt into the juices still remaining in the pan.
• Make 3 or 4 holes in the rice with the end of a wooden spoon. Place lamb mixture over half of rice and carrots/raisin mixture over the other half of rice. Pour reserved meat juices over the top.
• Place two paper towels over pan and cover tightly with a lid. Cook over medium heat for 5 minutes, then reduce the heat to low and cook for 25 minutes more. Remove from heat and keep covered for 5 minutes.
• Pile the lamb into the center of a platter and top with carrots and raisin mixture. Fluff up rice grains with a fork and mound the rice around the meat in the middle. Sprinkle with reserved almonds and serve.

AFGHANI KABLI PULAO

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

AFGHAN MARINATED LAMB (FOR KABULI PULAO)

Steps:

• Wash and pat the meat dry. Season generously with salt and pepper.
• Over medium temperature heat 2 tablespoons of vegetable oil and add the onion. Stir until just wilted.
• Add the garlic and the saffron and stir to combine flavors.
• Then add the meat, the rest of the vegetable oil, and keep stirring until the pieces are browned on all sides.
• Add water, reduce heat to low, and cook, skimming the surface as needed. Cook for 1.5 hours, or until the lamb is fork tender.
• Remove the lamb and set aside in a bowl.
• Reserve the stock.

AFGHAN KABULI PULAO

Steps:

• Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
• Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
• Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
• Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
• Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
• Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
• With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
• Now, top the rice with the carrot mixture and the prepared lamb.
• Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
• To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.