Afghani Pulao Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

2. 2

   Cook the Meat

   In a large pot, heat 2 tablespoons of oil or ghee over medium heat. Add the chopped onions and sauté until they are golden brown.

3. 3

   Add Aromatics

   Stir in the minced garlic, grated ginger, cumin seeds, cardamom pods, and the cinnamon stick. Cook for another 2 minutes until fragrant.

4. 4

   Cook the Meat

   Add the lamb or chicken pieces to the pot, season with salt and black pepper. Cook until the meat is browned on all sides.

5. 5

   Add Water

   Pour in 4 cups of water, bring to a boil, then reduce heat and let simmer for about 30-40 minutes until the meat is tender.

6. 6

   Prepare the Carrots

   While the meat is cooking, in a separate pan, heat the remaining oil or ghee. Add the julienned carrots and sauté until they are slightly tender. Stir in the raisins and cook for another 5 minutes. Set aside.

7. 7

   Combine Rice and Meat

   Once the meat is tender, remove it from the pot and set aside. Strain the cooking liquid and return it to the pot. Add the soaked and drained rice to the pot and stir well.

8. 8

   Simmer the Pulao

   Bring the rice and liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the rice is fully cooked.

9. 9

   Finish the Dish

   Once the rice is cooked, fluff it gently with a fork. Layer the cooked meat and sautéed carrots with raisins on top of the rice. Garnish with slivered almonds.

10. 10

    Serve

    Serve the Afghani pulao warm alongside yogurt or a salad.