Afghani - Kabuli Pulao

Ingredients:

Kabuli/Afghani Pulao

• Rice - 3 cups
• Beef/lamb/mutton - 1 kg, Cubed
• Onions - 2, large (chopped)
• Cumin seeds - 1 tsp
• Cloves - 1 tsp
• Black pepper - 1 tsp, whole
• Salt: to taste
• Carrots - 2, (medium, grated)
• Raisins - 1/3 cup
• Oil - 1/3 cup

Method:

• Heat oil in a pot. Fry chopped onions until they turn light brown.
• Now add meat and fry till brown.
• Add water, salt, pepper, cloves and simmer till tender.
• Remove the meat. Cook until 1 cup of stock remains.
• In a seperate pan cook the grated carrots in oil until brown.
• Add raisins and fry till plump. Drain and set aside.
• Parboil the rice (do not completely cook the rice!!) and drain the rice.
•  Place the rice into a large pan.
• Sprinkle zeera (cumin seeds).
•  Pour the meat stock over it and stir.
• Layer the meat and half of the carrot, raisin mixture over rice.
• Cover the pan tightly and place it in a hot over for 40 mins.
• Sprinkle the rest of carrot, raisin mixture on top and serve.