Measurements

• 1 1
• 500g Lamb
• 2 Onions
• 2 Carrots
• 1/2 cup Raisins
• 1/4 cup Almonds, blanched and slivered
• 1/4 cup Cashews
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Cumin seeds
• 4 Cardamom pods
• 1 Cinnamon stick
• 4 Cloves
• 1/2 tsp Black Pepper
• 2 Bay Leaves
• Salt to taste
• 3 tbsp Oil

Preparation Method

• Rinse the basmati rice under cold water until the water runs clear.
• Soak the rice in water for 30 minutes, then drain.
• Heat 2 tablespoons of oil in a large pot over medium heat.
• Add the lamb pieces and cook until browned on all sides.
• Remove the lamb and set aside.
• In the same pot, add the remaining oil and sauté the onions until golden brown.
• Add the garlic, ginger, cumin seeds, cardamom pods, cinnamon stick, cloves, black pepper, and bay leaves.
• Sauté for 2-3 minutes until fragrant.
• Return the lamb to the pot, add salt, and mix well.
• Add enough water to cover the lamb and bring to a boil.
• Reduce the heat, cover, and simmer until the lamb is tender.
• In a separate pan, lightly fry the carrots, raisins, almonds, and cashews until the carrots are tender and the nuts are golden.
• Set aside.
• Once the lamb is tender, add the soaked and drained rice to the pot.
• Add 3 cups of water and bring to a boil.
• Reduce the heat to low, cover the pot, and cook until the rice is tender and the water is absorbed.
• Gently fluff the rice with a fork and mix in the fried carrots, raisins, almonds, and cashews.
• Serve the Kabuli Pulao hot, garnished with additional nuts if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.