Often sited as the national dish of Afghanistan, Qabli Pulao is an Afghan Rice dish made up of Lamb or Mutton with whole Spices and topped with Carrots and Raisins.
Ingredients
Stock
- 800 g Lamb Shanks
- 7 cloves Garlic
- 1 black Cardamom pod
- 6 green Cardamom pods
- 1 tbsp Coriander Seeds
- 1 tbsp whole Black Pepper Corns
- 1 tbsp Cumin Seeds
- 5 Cloves
- 1 Cinnamon Stick
- Salt to taste
Topping
- 4 tbsp Oil
- 2 Carrots, julienned
- 3 tbsp Raisins
- 2 tbsp Sugar
Rice
- 4 tbsp Oil
- 2 Onions, sliced
- 500 g Rice (Sella or long grained Basmati)
- 1 tbsp cumin seeds
Instructions
Add all the ingredients for the stock to a pot and cover with enough water to submerge all the ingredients completely.
Bring to a boil and then close the lid. Simmer for 1.5 - 2 hours until the meat is tender.
Meanwhile in a large saucepan, add the Oil.
Fry the Carrots for 4 - 5 minutes.
Do the same with the Raisins but fry for 2 minutes.
Stir in the Sugar and mix through.
Remove to a piece of foil and set aside.
Strain the liquid from the meat and set aside.
Discard the whole spices.
Heat 4 tbsp of Oil in a large pot and add the Onions.
Saute on medium-high till golden brown.
Add the Meat and cook for 3 - 4 minutes per side.
Stir in the Rice.
Measure the stock (there should be around 500 ml, if not top up with boiled water).
Cook on high heat till most of the water has evaporated.
Fold the Carrots and Raisins into the foil and add on top of the Rice.
Reduce the heat right down and cook covered on low for 10 - 15 minutes.
To serve, add Rice and Meat to a large platter and scatter over the with Carrots and Raisins.
