Kabuli Pulao, Roasted Papad and Boondi Raita

Instructions

1. 1

   Prepare Rice and Vegetables

   • Wash the basmati rice in several changes of water until the water runs clear. Soak the rice in fresh water for at least 30 minutes, then drain completely.
   • While the rice soaks, peel and julienne the carrots into thin matchsticks. Thinly slice the onions.
2. 2

   Cook the Lamb and Prepare Broth (Yakhni)

   • Heat half of the oil (approx. 3 tbsp) in a pressure cooker or a heavy-bottomed pot over medium-high heat.
   • Add the sliced onions and fry for 10-12 minutes, stirring frequently, until they are a deep golden brown.
   • Add the ginger and garlic paste and sauté for 1 minute until fragrant.
   • Add the lamb pieces and sear on all sides for 5-7 minutes until well-browned.
   • Stir in the whole spices (cumin seeds, cardamom, cloves, cinnamon), garam masala, and salt.
   • Pour in 4 cups of water, stir well, and bring to a boil. If using a pressure cooker, lock the lid and cook on high pressure for 30-35 minutes until the lamb is very tender. If using a pot, cover and simmer for 70-80 minutes.
   • Once cooked, carefully release the pressure. Strain the broth (yakhni) into a measuring cup. You should have about 3.5 cups. If less, top it up with hot water. Set the tender lamb pieces aside.
3. 3

   Prepare the Sweet Topping

   • While the lamb is cooking, heat the remaining oil in a separate skillet over medium heat.
   • Add the julienned carrots and sugar. Sauté for 5-7 minutes until the carrots are tender and lightly caramelized.
   • Add the raisins and cook for another 1-2 minutes until they plump up. Be careful not to burn them.
   • Remove the carrot and raisin mixture from the skillet and set aside. Reserve half for the final garnish.
4. 4

   Cook the Rice

   • In a large, heavy-bottomed pot suitable for making the pulao, bring the reserved 3.5 cups of lamb broth to a rolling boil.
   • Gently add the soaked and drained rice. Stir once to distribute evenly.
   • Cook uncovered on medium-high heat for 8-10 minutes, until the rice has absorbed most of the broth and small craters appear on the surface.
5. 5

   Assemble and Steam (Dum)

   • Reduce the heat to the absolute lowest setting.
   • Arrange the cooked lamb pieces evenly over the partially cooked rice.
   • Top with half of the prepared carrot and raisin mixture.
   • Cover the pot with a tight-fitting lid. For a better seal, wrap the lid in a clean kitchen towel to trap the steam.
   • Let the pulao steam (dum) on low heat for 15-20 minutes. This step is crucial for fluffy rice and melding flavors.
6. 6

   Garnish and Serve

   • Turn off the heat and let the pulao rest, covered, for 10 minutes.
   • Uncover the pot and gently fluff the rice from the sides using a fork or a rice paddle.
   • Carefully transfer the Kabuli Pulao to a large serving platter.
   • Garnish with the remaining carrot-raisin mixture and top with slivered almonds and pistachios.
   • Serve hot as a complete meal.