Kabuli Pulao

Ingredients

• 500 g Lamb Shoulder
• 250 g Basmati Rice
• 1 pcs Yellow Onion
• 4 pcs Garlic
• 120 ml Plain Yogurt
• 2 pcs Carrot
• 60 g Golden Raisins
• 3 tbsp Ghee
• 1 tbsp Sugar
• 1 tsp Cumin
• 0.25 tsp Clove
• 0.5 tsp Cinnamon
• 1 tsp Saffron
• 1.5 l Water
• 1.25 tsp Black Pepper
• 2 tbsp Parsley
• 15 g Ginger
• 25 g Almonds
• 0.75 tsp Cardamom
• 1.0833333333333333 tbsp Kosher Salt

Method

1. Pat {lamb_shoulder} dry so it browns properly. Finely dice {yellow_onion}, mince {garlic} and {ginger}, and rinse {basmati_rice} until the water runs mostly clear.
2. Heat a heavy pot over medium-high heat and add {ghee}. Sear {lamb_shoulder} in a single layer, working in batches if needed, for deep brown edges. Add {yellow_onion} with {kosher_salt} and cook hard until dark mahogany. Stir in {garlic} and {ginger} until fragrant, then bloom {cumin}, {cardamom}, {clove}, and {cinnamon} for a few seconds. Stir in {plain_yogurt}, add {water}, season with {black_pepper}, and braise at a low simmer until the {lamb_shoulder} is fork-tender and the broth is richly savory.
3. Heat a small skillet over medium heat with {ghee}. Add {carrot} and a pinch of {kosher_salt}, and sauté until glossy and lightly softened. Add {golden_raisins}, {sugar}, and {cardamom}; cook until the {golden_raisins} plump and the {carrot} turns lightly caramelized. Toast {almonds} until pale golden and fragrant.
4. Bring the strained broth from the pot to a brisk boil in a wide pot, adding {saffron} if using. Taste and adjust with {kosher_salt} so the liquid is well seasoned. Add {basmati_rice} and boil until the grains are elongated but still firm in the center, then drain well.
5. Return the {lamb_shoulder} to a heavy pot over very low heat. Spoon the parboiled {basmati_rice} over the meat without packing it down, then scatter over the {carrot} mixture and {almonds}. Cover tightly and dum-steam until the {basmati_rice} is fully tender, dry, and separate.
6. Rest the {kabuli_pulao} off the heat briefly so the grains settle, then fluff gently to keep the rice whole. Plate and finish with {parsley} and a final pinch of {black_pepper}.