dinner · dairy-free · gluten-free
Kabuli pulao
Afghanistan's national rice dish: lamb-stock basmati with tender lamb, sweet carrots and raisins.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains tree nuts.
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Shopping list
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Equipment
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Method
-
1
Brown onions deeply in oil, add lamb and brown, then cover with 1200 ml water and simmer until tender, 1 hour; keep the stock.
-
2
Parboil rice 5 minutes and drain.
-
3
Sauté carrots in a little oil with sugar until soft, then add raisins until plump; toast almonds.
-
4
Combine 600 ml stock with the spices, layer lamb, then rice in a pot; pour stock over.
-
5
Top with carrots, raisins and almonds, seal with foil and bake at 160°C (325°F) for 40 minutes.
