Afghan Kabuli Pulao
Afghan kabuli pulao
Steps
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.
Ingredients
basmati rice, onions, pistachios, slivered almonds, carrots, raisins, sugar, vegetable oil, olive oil, salt and pepper