Kabuli Pulao With lamb Shanks

Afghani Pulao is a traditional and exquisite dish known for its tender meat, aromatic basmati rice, and sweet carrots and raisins. This dish is a delightful blend of savoury and sweet flavours, perfect for special occasions and family gatherings.

Afghani Pulao, also known as Kabuli Pulao, is a classic Afghan dish that features slow-cooked meats paired with basmati rice, carrots, and raisins. The dish is characterized by its rich Flavors from spices like cumin, cardamom, and cloves, and the sweetness from carrots and raisins, making it a harmonious and aromatic meal.

Ingredients:

For the Lamb Shanks:

• 3 lamb shanks (approximately 3 kilograms)
• 1 cup oil
• 1/4 cup ghee
• 3 white onions, sliced
• 1 tablespoon salt
• 2 tablespoons cumin powder
• 1 tablespoon whole cumin
• 1 teaspoon green cardamom
• 1 teaspoon cloves
• 1 teaspoon peppercorn
• 2 black cardamom pods
• 7 cups water

For the Carrots and Raisins:

• 500 grams carrots, sliced into batons
• 250 grams fiery raisins
• 2 tablespoons sugar

For the Rice:

• 3 cups basmati rice, washed and soaked for 1 hour
• 1 tablespoon cumin powder

Instructions:

Prepare the Lamb Shanks:

1. Heat Oil and Ghee:
   • In a large cooking pot, heat 1 cup of oil and 1/4 cup of ghee over medium heat.
2. Fry Onions:
   • Add 3 sliced white onions and fry for about 5 minutes until they turn translucent.
3. Sear Lamb Shanks:
   • Place the lamb shanks into the pot. Season with 1 tablespoon of salt and 2 tablespoons of cumin powder.
   • Sear the meat with the spices for around 10 minutes until a nice sear develops and an aromatic fragrance arises.

Add Dry Aromatics:

4. Introduce Spices:
   • Add 1 tablespoon of whole cumin, 1 teaspoon of green cardamom, 1 teaspoon of cloves, 1 teaspoon of peppercorn, and 2 black cardamom pods into the pot.
   • Fry these spices together with the meat for an additional 2 minutes.

Cook the Lamb Shanks:

5. Add Water and Simmer:
   • Pour in 7 cups of water and bring the mixture to a boil.
   • Remove any excess fat or impurities that rise to the top.
   • Cover the pot with a lid and let it cook on medium heat for about 2 hours until the meat becomes tender and easily falls off the bone.

Prepare Carrots and Raisins:

6. Fry Carrots and Raisins:
   • In a separate pan, heat half of the remaining ghee.
   • Add 500 grams of sliced carrots and fry for 5 minutes.
   • Include 250 grams of fiery raisins and fry for an additional 2 minutes.
7. Add Sugar and Simmer:
   • Sprinkle 2 tablespoons of sugar over the carrots and raisins.
   • Reduce the heat, cover with a lid, and let it cook slowly for 20 minutes until the carrots are tender and the raisins plump up.

Add Rice to Lamb Mixture:

8. Add Rice:
   • Once the meat is fully cooked, add the pre-soaked and washed basmati rice into the pot.
   • Increase the heat and allow the rice to surface. Gently stir to evenly distribute the rice in the pot.

Final Assembly:

9. Sprinkle Cumin and Layer:
   • Sprinkle 1 tablespoon of cumin powder over the rice.
   • Add the previously prepared fried carrots and raisins to the pot, ensuring even distribution.
10. Cover and Cook:
    • Cover the pot with foil and then with a lid to create a tight seal.
    • Reduce the heat to low and let it cook for 30 minutes until the rice is fully cooked and each grain remains distinct.

Serve:

11. Fluff and Plate:
    • Once cooked, gently fluff the rice with a fork.
    • Plate the Afghani Pulao, showcasing the tender lamb shanks surrounded by flavourful rice, carrots, and raisins.

Tips for the Perfect Afghani Pulao:

• High-Quality Lamb: Use fresh and high-quality lamb shanks for the best flavour and tenderness.
• Proper Rice Preparation: Wash and soak the rice for at least an hour to ensure it cooks evenly and remains fluffy.
• Slow Cooking: Slow cooking the lamb shanks helps in developing deep flavours and achieving tender meat.
• Even Layering: When adding the rice and carrot-raisin mixture, ensure even layering to distribute flavours uniformly.
• Seal Tightly: Sealing the pot with foil and a lid ensures the rice cooks properly and absorbs all the flavours.
• Gentle Fluffing: Use a fork to fluff the rice gently, preventing it from becoming mushy.

Kabuli Pulao With lamb Shanks

Afghani Pulao is a traditional and exquisite dish known for its tender meat, aromatic basmati rice, and sweet carrots and raisins.

Author: Burmawala Kitchen Cooking Method: Curry, Poaching Cuisine: Afghan Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 10 mins Cook Time 140 mins Total Time 2 hrs 30 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 20 Best Season: Suitable throughout the year

Ingredients

Servings

For the Lamb Shanks:

• 3 lamb shanks (approximately 3 kilograms)
• 1 cup oil
• ¹⁄₄ cup ghee
• 3 white onions, sliced
• 1 tbsp salt
• 2 tbsp cumin powder
• 1 tbsp whole cumin
• 1 tsp green cardamom
• 1 tsp cloves
• 1 tsp peppercorn
• 2 black cardamom pods
• 7 cups water

For the Carrots and Raisins:

• 500 grams carrots, sliced into batons
• 250 grams fiery raisins
• 2 tbsp sugar

For the Rice:

• 3 cups 3 basmati rice, washed and soaked for 1 hour
• 1 tbsp cumin powder

Instructions

Video ON

Heat Oil and Ghee:

Prepare the Lamb Shanks:

1. In a large cooking pot, heat 1 cup of oil and 1/4 cup of ghee over medium heat.

Fry Onions:

1. Add 3 sliced white onions and fry for about 5 minutes until they turn translucent.

Sear Lamb Shanks:

1. Place the lamb shanks into the pot. Season with 1 tablespoon of salt and 2 tablespoons of cumin powder.
2. Sear the meat with the spices for around 10 minutes until a nice sear develops and an aromatic fragrance arises.

Add Dry Aromatics:

Introduce Spices:

1. Add 1 tablespoon of whole cumin, 1 teaspoon of green cardamom, 1 teaspoon of cloves, 1 teaspoon of peppercorn, and 2 black cardamom pods into the pot.
2. Fry these spices together with the meat for an additional 2 minutes.

Cook the Lamb Shanks:

Add Water and Simmer:

1. Pour in 7 cups of water and bring the mixture to a boil.
2. Remove any excess fat or impurities that rise to the top.
3. Cover the pot with a lid and let it cook on medium heat for about 2 hours until the meat becomes tender and easily falls off the bone.

Prepare Carrots and Raisins:

Fry Carrots and Raisins:

1. In a separate pan, heat half of the remaining ghee.
2. Add 500 grams of sliced carrots and fry for 5 minutes.
3. Include 250 grams of fiery raisins and fry for an additional 2 minutes.

Add Sugar and Simmer:

1. Sprinkle 2 tablespoons of sugar over the carrots and raisins.
2. Reduce the heat, cover with a lid, and let it cook slowly for 20 minutes until the carrots are tender and the raisins plump up.

Add Rice to Lamb Mixture:

Add Rice:

1. Once the meat is fully cooked, add the pre-soaked and washed basmati rice into the pot.
2. Increase the heat and allow the rice to surface. Gently stir to evenly distribute the rice in the pot.

Final Assembly:

Sprinkle Cumin and Layer:

1. Sprinkle 1 tablespoon of cumin powder over the rice.
2. Add the previously prepared fried carrots and raisins to the pot, ensuring even distribution.

Cover and Cook:

1. Cover the pot with foil and then with a lid to create a tight seal.
2. Reduce the heat to low and let it cook for 30 minutes until the rice is fully cooked and each grain remains distinct.

Serve:

Fluff and Plate:

1. Once cooked, gently fluff the rice with a fork.
   
2. Plate the Afghani Pulao, showcasing the tender lamb shanks surrounded by flavourful rice, carrots, and raisins.
   

Note

High-Quality Lamb: Use fresh and high-quality lamb shanks for the best flavour and tenderness.

Proper Rice Preparation: Wash and soak the rice for at least an hour to ensure it cooks evenly and remains fluffy.

Slow Cooking: Slow cooking the lamb shanks helps in developing deep flavours and achieving tender meat.

Even Layering: When adding the rice and carrot-raisin mixture, ensure even layering to distribute flavours uniformly.

Seal Tightly: Sealing the pot with foil and a lid ensures the rice cooks properly and absorbs all the flavours.

Gentle Fluffing: Use a fork to fluff the rice gently, preventing it from becoming mushy.

Keywords: Kabuli Pulao, Kabuli Pulao Recipe, Afghanistan kabuli pulao, Lamb Pulao, Lamb Shank