Kabuli Pulao (Afghani Pulao)

Method

Tick a step to mark it done.

1. 1Step 1: Brown the onions in oil, add ginger–garlic paste and the lamb, and sear. Add cumin, coriander, salt and pepper with a little water; cover and cook until tender. Strain and reserve about 1 litre of stock; keep the meat.
2. 2Step 2: For the caramel, gently melt 1 tbsp sugar in a large pot until amber, then carefully add the reserved stock (it will splutter). Add garam masala and salt.
3. 3Step 3: Add the drained rice; the liquid should sit about 2 cm above the rice. Boil, then cover and cook on low until absorbed, about 12 minutes.
4. 4Step 4: Bury the cooked lamb in the rice, cover and steam (dum) on the lowest heat for 15 minutes.
5. 5Step 5: Meanwhile, sauté the carrot matchsticks with 2 tbsp sugar and a splash of water until glazed. Add the raisins until they plump. Toast the nuts.
6. 6Step 6: Plate the rice with the lamb, and crown generously with the candied carrots, raisins and nuts.