Qabuli Pollow Recipe

Prepare the Lamb

In a large pot, heat half of the vegetable oil or ghee over medium heat. Add the chopped onion and sauté until translucent. Add the lamb chunks and brown on all sides.

Add Spices

Stir in the minced garlic, cumin seeds, coriander seeds, cardamom pods, cinnamon stick, salt, and black pepper. Cook for another 2-3 minutes until fragrant.

Cook the Lamb

Add 4 cups of water or broth to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours or until the lamb is tender.

Prepare the Rice

While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.

Cook the Rice

In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until the rice is halfway done. Drain and set aside.

Add Carrots and Raisins

In the same pot used for the lamb, add the julienned carrots and raisins. Stir well and cook for 5 minutes.

Layer the Dish

Layer the partially cooked rice over the lamb and carrot mixture. Cover tightly and cook on low heat for 30 minutes, allowing the flavors to meld.

Serve

Once cooked, fluff the rice with a fork. Serve hot, garnished with additional raisins and carrots if desired.