Afghan Kabuli Pulao

Afghan kabuli pulao

Earlier in the day: place the rice in a large colander and run cold water over it to rinse it well.

Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.

Pour 1 / 6 cup of sugar into a large , hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.

Add 1 cup of the reserved lamb stock , the rawspicebars afghan pulao spices , salt and pepper to taste , if needed.

Bring to a boil , remove from heat and set aside.

Drain the soaked rice.

Then , following the cooking directions on the package , boil it until just soft.

Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.

Using a frying pan , heat 1 tablespoon of oil over medium-high heat.

Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy.

Add the raisins and cook for another minute.

Remove from heat and set aside.

With the underside of a large wooden spoon punch holes a.

basmati rice, onions, pistachios, slivered almonds, carrots, raisins, sugar, vegetable oil, olive oil, salt and pepper