1. Soak Maza SELLA 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 drain. Set aside.
4. While the rice is cooking in step 1, heat vegetable oil in a pan. Add sliced onions and fry till golden brown.
5. Add the pre-boiled lamb, and spices and cook for a bit.
6. Then add 2 tablespoons of sugar and mix.
7. In the meantime, transfer the cooked rice back to the pan again.
8. Once the color of the sugar starts changing to brown, pour it over the rice. Mix the rice well.
9. Next, steam the rice on low heat for 20-30 minutes and this ensures that the rice doesn’t burn.
10. Sprinkle cardamom powder on top of the rice then place the cover tightly and let the rice steam on low heat for 20-30 minutes.
11. Congratulations your Afghani Pulao Recipe process is almost finished

Remove rice from the pan and transfer to a serving bowl.  

PREP TIME: 45 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hr 30 mins

COURSE: Main Dish
CUISINE: Afghan
SERVINGS: 4
CALORIES: 564 kcal