Kabuli Pulao Afghan Rice (Print Version)

# Ingredients:

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01 - 400 g basmati rice, soaked and rinsed
02 - 2 teaspoons cumin seeds (substitute half with black caraway seeds if available)
03 - 5 green cardamom pods
04 - 1 black cardamom pod
05 - 4 whole cloves
06 - 5 cm cinnamon stick
07 - 80 ml avocado oil or sesame oil, plus extra as needed
08 - 700–900 g lamb shank with bone, cut into large pieces
09 - 1 large yellow or Vidalia onion (350 g), quartered and thinly sliced
10 - 4 garlic cloves, finely grated
11 - 1.5 teaspoons fine sea salt, or to taste
12 - 1 teaspoon ground black pepper
13 - 1 litre water (plus more as required); reserve 825 ml broth

→ Toppings

14 - 70 g whole raw almonds, soaked and peeled
15 - 250 g carrots, shredded
16 - 160 g raisins, soaked for 30 minutes
17 - 2 tablespoons granulated sugar

→ Optional Additions

18 - 1 teaspoon sugar, for sautéing carrots and raisins
19 - 0.5 teaspoon ground cardamom, for sautéing carrots and raisins
20 - Ghee, as desired for added richness

# Instructions:

01 - Wash basmati rice under cold running water until the water runs clear, then soak for 30 minutes. Drain and set aside. Using a spice grinder, blend cumin, cardamom pods, cloves, and cinnamon into a fine powder, then reserve.
02 - In a large cast iron casserole dish, heat 60 ml oil over medium-high heat. Add sliced onions and a pinch of salt. Sauté until golden brown and crispy, stirring frequently for approximately 15 minutes. Remove onions from the pot.
03 - Increase heat to high; add lamb pieces to the pot. Sear each side for about 5 minutes, adding more oil as needed for browning. Return browned onions to the pot with lamb, then add grated garlic and cook until aromatic, 1 minute.
04 - Add two teaspoons of the prepared spice blend, salt, black pepper, and 1 litre water. Bring to a rolling boil, then reduce to low-medium and simmer with a lid for 60–90 minutes, or until lamb is fork-tender.
05 - In a non-stick pan, heat 1 teaspoon oil over medium-high. Add soaked almonds, roast until golden and aromatic (5–6 minutes), then set aside. In same pan, sauté soaked raisins until plump (1–2 minutes); remove. Add more oil to the pan, then sauté shredded carrots until tender-crisp (6–8 minutes), stirring occasionally.
06 - In the same skillet, add 2 tablespoons sugar. Heat over medium, without stirring, until sugar caramelizes to a deep amber. Add 60 ml water, stir gently until dissolved to form a caramel sauce; set aside.
07 - Once lamb is tender, remove pieces and strain stock; measure 700–750 ml stock, returning it to the pot. Taste and adjust seasoning. Add drained rice, bring to a boil, then immediately reduce heat to low. Nestle lamb pieces atop rice, sprinkle over remaining spice blend, cover, and simmer until liquid is absorbed, about 10 minutes.
08 - Drizzle prepared caramel sauce over rice. Scatter three-quarters of the carrots and raisins on top. Re-cover and continue steaming over low for 5–10 minutes, until rice is completely tender and steam builds up.
09 - Take the pot off heat and rest for several minutes. Fluff rice gently with a fork, then garnish with remaining carrots, raisins, and roasted almonds before serving.

# Notes:

01 - Sella Basmati requires longer cooking and precise water-to-rice ratio; follow package guidance if using.
02 - Spice blend, toppings, and cooked meat can be prepared a day ahead for efficiency.
03 - Refrigerate leftovers for up to 3 days or freeze up to 3 months; reheat gently with added water to prevent dryness.

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