2–4 tbs char masala (recipe here)
1.5 lb lamb (Cut into pieces, stew meat)
350 grams julienned carrots
250 grams of raisins
3/4 C cooking oil
2 sliced onions
4 chopped garlic cloves
900 g rice
1. Rinse your rice. You want to make sure the water runs clear. This cloud water is the starch you that don’t want. Makes for sticky rice. (Good for other dishes, not this one)
2. Let the rice soak in the water while start your frying. Put a good bit of frying oil in your pan (or pressure cooker). Fry the carrots for about 6 minutes. Fry raisins even shorter, like 2 minutes. Then, fry your onions and garlic. You want the onions to be translucent. Take each of those out after you fry.
3. Then use the oil to brown your pieces of lamb. As you are browning the lamb, throw in 1 tbs of your char masala.
4. Then, add water so you can pressure cook it. I highly suggest pressure cooker. It’ll only take 10-12 minutes. Otherwise you will need to just make sure the meat is tender before you proceed.
4. Next, you want to put everything back in the pressure cooker or whatever has your meat in it. Add the rice, then just enough water to cover. Cook rice about 10 minutes or until water is absorbed.
5. This last step is key. Take 1 tbs of your char masala and sprinkle it over the rice. Cover the rice with foil and put the lid back on. Put it in the oven at 300 F for about 20 minutes. This last step draws out that last bit of moisture and adds a little more flavor.
6. The rice will glisten because of the oil and fat, but you don’t want it wet. This will take a few times to get exactly how you like. Because it has sweetness, just remember to salt along the way. Kabuli pulao is a great way to celebrate an occasion or just being with family.