Create a mouthwatering Kabuli Pulao with these essential ingredients:
- “Prepare an aromatic Kabuli Pulao with this delightful recipe.
- Combine 2-4 tablespoons of char masala,
- 2 teaspoons of cumin seeds,
- 1.5 pounds of lamb,
- 350 grams of julienned carrots,
- 250 grams of raisins, 1/4 cup of vegetable oil,
- 4 chopped garlic cloves, salt,
- 2 tablespoons of sugar,
- 3 cups of Maza Basmati rice,
- cardamom powder, saffron,
- and milk for an exquisite culinary experience.”
Instructions:
“Embark on a Flavorful Journey: Unleash the Secrets to Crafting a Delectable Kabuli Pulao!”
1. Soak basmati rice in enough water for 45 minutes. Drain the rice and set aside. In a large pan, bring water to a boil, and add around 2-3 teaspoons of salt to the water as it boils. [Don’t worry rice won’t be salty as we drain all the water]
2. When water comes to a boil, add the soaked & drained rice to it. Cook for 10 minutes, stirring at regular intervals in between. We don’t want to fully cook the rice and it must not turn mushy. The rice should be cooked to a point when it’s still firm. If you soak the rice for 45 minutes to 1 hour, it should not take more than 10 minutes for the rice to reach that stage.
3. Remove the pan from the heat as soon as the rice is done and then drain. Set aside.
4. While the rice is cooking in step 1, heat vegetable oil in a pan. Once the oil is hot, add the shredded carrots.
5. Cook for 1-2 minutes and then add 2 tablespoons of sugar and mix.
6. Once the color of the carrot starts changing, add raisins and cook for another minute or two. Remove from heat and drain on a paper towel. Don’t drain the oil that you used for frying the carrots and raisins, we will use it in the next steps.
7. Once removed, add pre-boiled lamb to the same pan with the mentioned spices.
8. Now take a large sheet of aluminum foil and place the fried carrot and raisins in the center.
9. Close all sides to form an aluminum foil packet with the carrot and raisins inside.
10. In the meantime, transfer the cooked rice back to the pan again.
11. Steam the rice on low heat for 20-30 minutes and this ensures that rice doesn’t burn.
12. Sprinkle cardamom powder on top of the rice and then place the prepared aluminum packet on one side of the rice.
13. Cover the pan tightly and let the rice steam with the carrots and raisins on low heat for 20-30 minutes. In the meantime, in a small bowl, soak some saffron in a tablespoon of milk.
14. Remove rice from the pan and transfer to a serving bowl. Pour the soaked saffron all over the rice. Sprinkle some cumin powder.
15. Open the aluminum foil packet and top the rice with the carrots and raisins.
Tips
- Cumin powder is optional; you can even sprinkle some garam masala on top.
- Do not use the ready-made cardamom powder that you get in stores. Use green cardamom pods, take out the seeds, and crush them using a mortar and pestle to get the powder. It makes a huge difference.