[Afghanistan] How to cook Qabli Pulao
Kabuli Pulao is not a one-step one and done dish, but requires a few steps – which is why I called it a dance! So clever. I am going to separate the dish into four areas: topping, meat, rice, and broth. When all four of those elements are made correctly and flavorful your end result can’t be anything but delicious.
Ingredients
⅓ cup slivered almonds
⅓ cup pistachios
2 cups vegetable oil
1 cup shredded carrots
5 teaspoons sugar, divided
10 cardamom pods, crushed with a mortar and pestle
⅓ cup large raisins
2 tsp garam masala powder
3 lbs boneless leg of lamb cut into large chunks
2 medium sized onions sliced
1.5 tsp kosher salt
7 cloves
2 black cardamom pods
7 whole green cardamom pods
1 2-inch piece of cinnamon
½ teaspoon cumin seeds
3 cloves of garlic, smashed
4 cups sela rice
Directions
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