Main course

Kabuli Pulao

Name: Kabuli Pulao
Total time: 120 min
Yield: 2
Ingredients: 85 g Basmati rice; 135 g Lamb neck; 1 Stk Carrots; 15 g Raisins; 15 g Almonds; 1 Stk Garlic cloves; 0.25 tsp Cumin; 4 pods Cardamom; 1 Stk Cinnamon stick; 0.75 tbsp Brown sugar; 20 ml Sunflower oil; 0.25 l Lamb broth; 1 pinch Saffron threads; 1 tsp Iodized salt

Prep time

120 min

Portions

Difficulty

Medium

493

kcal

Nutrition · Per portion

Carbs

47.9 g

Protein

19.8 g

Fat

24.9 g

Ingredients

For 2 portions

Basmati rice
85 g
Lamb neckOr: Lamb shoulder, Chicken
135 g
Carrots
1 Stk
RaisinsOr: Sultanas
15 g
AlmondsOr: Pistachios
15 g
Garlic cloves
1 Stk
Cumin
¼ tsp
Cardamom
4 pods
Cinnamon stick
1 Stk
Brown sugar
¾ tbsp
Sunflower oilOr: Butter
20 ml
Lamb brothOr: Beef broth
¼ l
Saffron threads
1 pinch
Iodized salt
1 tsp

Method

Step by step

1
Soak rice in water for 30 minutes.
2
Cube lamb, salt.
3
Heat oil in a large pot, brown onions golden, remove.
4
Sear lamb in oil all around.
5
Add garlic, cumin, cardamom and cinnamon stick.
6
Deglaze with broth, braise 60 minutes until lamb is tender.
7
Cut carrots into fine sticks and caramelize with sugar.
8
Briefly soak raisins in hot water, drain.
9
Toast almonds.
10
Drain rice, layer with lamb and broth, add saffron, place carrots, raisins and nuts on top, steam covered 25 minutes, arrange.

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Main course

Kabuli Pulao

For 2 portions

Step by step

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