INGREDIENTS
• 2 cups ( 340g ) Basmati Rice
• 2 cups ( 500 ml ) freshly boiled water
• 2 lamb shanks or lamb shoulder or leg ( 850g )
• 4 Garlic Cloves
• 3 tbps Sesame Oil
• 3 Carrots ( 200g )
• Raisins ( 50g )
• 1 Onion
• 3 tbps Vegetable Oil
• 2/4 tbps Butter
• 1 tbsp Tomato Paste
• 3 tbps Cumin Powder
• 3 tbps Sugar
• 1 tbps Cardamom Powder
• 1 tbps Turmeric
• 1/2 tbps Black Pepper
• 1.5 tbps Salt
• 1/8 tbps Saffron
• 2 Ice Cubes
• 1 tbps Slivered Pistachios ( garnishing ) (optional)
PROCEDURE
• Transfer 2 ice cubes into a glass. Sprinkle the saffron over the ice. Let the ice get melt. The saffron will dissolve in the water.
• Peel the onion and garlic and cut it into half and slice them.
• Peel the carrots and chop them into julienne size.
COOKING THE MEAT
• Heat 3 tbps Sesame Oil in a frying pan and fry the lamb shanks for about 10 minutes until it becomes golden brown.
• Then after removing the meat from the pan gently fry the onions in the same oil. After 5 minutes add the garlic and fry both together for about 5 min.
• Then add the tomato paste into the frying pan and add turmeric powder ( as much required ), black pepper, 1 tbps of the cumin powder and salt ( as much required ).
• Add 2 cups ( 500ml ) boiled water.
• Stir the mixture nicely and add the fried meat into the pan.
• Put on the lid and let it simmer over low heat for about 1h 45 min.
• While it's about 1h, add half of the saffron water.
FRYING THE CARROT PROCEDURE
• Add the 2/4 tbps Butter into a pan.
• Add the carrots and fry them over low heat for about 5 minutes.
• Then sprinkle the sugar over them and put on the lid for about 10 min.
• Remove the carrots from the pan and fry the raisins for a few minutes by stirring constantly. Keep it aside.
BOILING THE RICE
• Prepare rice for about 15 min before the end of the cooking time for the meat.
• Wash the rice by moving it around in a bowl of water, draining it, adding fresh water, and repeating this process 4 to 5 times.
• In a large pan add 1.5l of water and add 1 tbps of salt and boil it.
• As the water starts boiling, add the rice to it and stir it to make that it does not stick together.
• Bring down the rice a little bit hard.
• After the rice is done, drain the rice in a colander and wash it thoroughly with cold water.
SAUCE PREPERATION
• Once the meat is cooked, remove it from the pan. The sauce should be nicely reduced now. Sieve the sauce through a strainer to filter out the onion and garlic. All their goodness is now in the sauce and you can discard of them.
LAYERING
• Usually the rice is layered with spices, meat, sauce, carrots and raisins, it's same for Persian Loobia Polo.
• Set some of the carrots and raisins aside for later as garnish.
• Then add 3 tbps of vegetable oil and 2 tbps of hot water to the pan you want to finish cooking your rice in.
• Now add a little rice to the pan, enough to cover the bottom of it. Then add a little sauce, a little meat, some carrots and raisins and sprinkle with some of the remaining cumin and cardamom powder.
• Repeat these steps until all the ingredients are used up. Pour the remaining saffron water over the rice in the end.
• Create 3 holes through the rice with the back of a wooden spoon.
• Heat the pan over medium temperature.
• Line the lid with a clean kitchen towel.
• As soon as steam rises from the rice, put the lid on.
• Reduce the temperature to low and let the Pulao steam for about 45 min.
GARNISHING
Serve your Kabuli Pulao on a large plate. Garnish with the carrots and raisins, set aside earlier and sprinkle with slivered pistachios, if you guys like.
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