morsels45

morsels45 said

Kabuli pulao

Rice layered with lamb, carrot and raisins, the top gone deep gold.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make kabuli pulao

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Layered and steamed

150 minutes · serves 6 · Medium

What you need

  • 1kg lamb on the bone
  • 2 onions, sliced
  • 500g basmati, soaked 2 hours
  • 3 carrots, in long matchsticks
  • 100g raisins
  • 3 tbsp sugar
  • 2 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp cinnamon
  • Oil
  • Salt

What you do

  1. 1Fry the onion in oil until very dark — almost too dark. Add the lamb and brown it, then water to cover and simmer 90 minutes.
  2. 2Lift the lamb out and keep the stock. Strain it.
  3. 3Fry the carrot with the sugar until glazed, then the raisins for 30 seconds until they swell. Set aside.
  4. 4Parboil the drained rice in salted water for 5 minutes and drain.
  5. 5Layer rice, lamb, rice in a heavy pot. Pour over 500ml of the stock with the spices in it. Lid wrapped in a tea towel.
  6. 6Lowest heat, 35 minutes. Tip out, pile the carrots and raisins on top.

One pot, weeknight

60 minutes · serves 4 · Easy

What you need

  • 600g diced lamb
  • Onion
  • Basmati
  • Carrot
  • Raisins
  • Cumin
  • Cardamom

What you do

  1. 1Brown the lamb and onion, add the spices and 800ml water, simmer 35 minutes.
  2. 2Soaked rice in, lid on, 15 minutes, then rest 10 off the heat.
  3. 3Glazed carrot and raisins on top at the end.