Kabuli Pulao

1. 1
   prep · ~30 min

   Soak the rice and prep the toppings.

   1.Rinse the basmati rice until the water runs mostly clear.

   2.Soak the rice in water for 30 minutes, then drain well.

   3.Cut the carrot into thin matchsticks and slice the onion.

   TIPDrained rice steams up fluffier and keeps the grains separate.
2. 2
   boil · ~40 min

   Cook the mutton with whole spices.

   1.Add mutton, garlic, ginger, green cardamom, black cardamom, cloves, cinnamon, bay leaf, black peppercorns, 0.25 tsp salt, and 3 cups water to a pot.

   2.Bring to a boil, then lower the heat and cook covered until the mutton is tender.

   3.Lift out the mutton pieces and strain the cooking liquid. Keep both.

   TIPSimmer gently so the stock stays clear and flavorful.
3. 3
   saute · ~7 min

   Brown the onion and warm the mutton.

   1.Heat 1 tbsp ghee in a heavy pan over medium heat.

   2.Add the sliced onion and cook until light golden.

   3.Add the cooked mutton and 2 tbsp of the strained stock.

   4.Cook for 2 to 3 minutes so the meat picks up the onion flavor.
4. 4
   fry · ~3 min

   Fry the carrots and raisins.

   1.Heat the remaining 1 tbsp ghee in a small pan.

   2.Add the carrot and cook until just glossy and lightly softened.

   3.Add the raisins and sugar, and cook for 30 seconds until the raisins puff slightly.

   TIPKeep the heat low here so the sugar does not burn.
5. 5
   boil · ~8 min

   Boil the rice in the mutton stock.

   1.Pour the strained stock into a wide pot and add enough water to make 4 cups liquid total.

   2.Bring it to a boil and add cumin seeds and the remaining 0.25 tsp salt.

   3.Add the drained rice and cook until the grains are about 70 percent done.

   TIPThe rice should still have a firm center because it will finish on dum.
6. 6
   assemble · ~2 min

   Layer the rice, mutton, and sweet topping.

   1.Drain off any extra liquid if needed so the rice stays moist but not watery.

   2.Spread the mutton and onion mixture over the rice.

   3.Top with the fried carrot and raisin mixture.
7. 7
   rest · ~25 min

   Cover and cook on dum.

   Cover the pot tightly and cook on very low heat for 15 minutes. Turn off the heat and let it rest for 10 minutes before opening.

   TIPUse the lowest heat possible to finish the rice without catching at the bottom.
8. 8
   serve

   Fluff the pulao and serve hot.

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