Kabuli Pulao

Name: Kabuli Pulao
Cook time: 150 min
Total time: 150 min
Yield: 4 servings
Ingredients: 2 tbsp Vegetable oil; 1 large White onion, finely chopped; 1 kg Shoulder of lamb, cut into chunks; 1 tsp Salt; 4 Garlic cloves, minced; 4 cups Water; 2 cups Basmati rice; 4 cups Water; 1 tsp Salt; 2 tbsp Sugar; 1 cup Stock from the cooked meat; 1 tsp Garam masala; 4 Cardamom pods, crushed; 2 tbsp Vegetable oil; 1 White onion, finely sliced; The cooked lamb; 2 large Carrots, julienned; 1 tbsp Sugar; 1/2 cup Raisins; 1/4 cup Pistachios, chopped; 1 pinch Saffron, soaked in 2 tbsp warm water; 1 tsp Garam masala; 1 tsp Cumin seeds

The first stop on my ‘Around the World Series’ where I’ll be cooking a dish from every country in the world in alphabetical order from my kitchen…enjoy!

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2h 30m

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For the Lamb

tbsp

Vegetable oil

large

White onion, finely chopped

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Kabuli Pulao

The first stop on my ‘Around the World Series’ where I’ll be cooking a dish from every country in the world in alphabetical order from my kitchen…enjoy!

Cook

2h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the Lamb

tbsp

Vegetable oil

large

White onion, finely chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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