Kabuli Pulao

Ingredients

Scaled for your household (6 portions) · original serves 6

• Lamb stew meat1.81 kg
  Exact physical mass conversion to grams; original source mass retained in source_text.
• Basmati rice1¼ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Butter6 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Brown onion2
• Ground cardamom2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Ground cumin2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Carrots2
• Raisins½ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Slivered almonds½ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Pistachios½ US cup
  US customary volume preserved. No food-density conversion to grams is assumed.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Water for lamb and riceto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Cover lamb with hot water; add half the cardamom and cumin. Cover and simmer for about 2 hours. Season, remove lamb and reserve broth.

2. 2

   Heat oven to 160°C. Boil rice for 8 minutes in salted water mixed with half the broth; drain.

3. 3

   Brown onions in 3–4 tablespoons of the butter. Fry lamb with onions; add remaining spices, pepper and about 1 cup reserved broth. Simmer 5 minutes.

4. 4

   Combine rice and lamb in a buttered dish. Fry carrots in remaining butter, adding raisins last; scatter over rice. Cover with foil and bake 35–40 minutes. Finish with almonds and pistachios.