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  • Free shipping on orders above ₹ 799/- Pan India
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  • Free shipping on orders above ₹ 799/- Pan India
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Afghani Kabuli Pulao


Cooking Time

90 mins

Calories

Approximately 450 calories per serving kcal

Ingredients

16 organic products

Description

Prepare to be enchanted by the captivating flavors of Afghanistan in our irresistible Kabuli Pulao. This aromatic creation features succulent lamb shanks, lovingly simmered with a fragrant medley of spices from AsmitA Organic Farms. The harmonious dance of cumin, cardamom, cinnamon, and clove imparts an enchanting essence to every rice grain, orchestrating a symphony of taste and aroma. Glistening caramelized carrots and plump raisins contribute a delightful sweetness, transforming this dish into a culinary masterpiece. Each mouthful promises a journey through the heart of Afghan cuisine, leaving an insatiable desire for another delectable bite.

Descritption

Prepare to be enchanted by the captivating flavors of Afghanistan in our irresistible Kabuli Pulao. This aromatic creation features succulent lamb shanks, lovingly simmered with a fragrant medley of spices from AsmitA Organic Farms. The harmonious dance of cumin, cardamom, cinnamon, and clove imparts an enchanting essence to every rice grain, orchestrating a symphony of taste and aroma. Glistening caramelized carrots and plump raisins contribute a delightful sweetness, transforming this dish into a culinary masterpiece. Each mouthful promises a journey through the heart of Afghan cuisine, leaving an insatiable desire for another delectable bite.



Ingredients Required

  • 1 kg of lamb shanks
  • 4 cups of water
  • 8 garlic cloves
  • 2 diced onions
  • 8 green cardamom pods
  • 1 tbsp coriander seeds
  • 1 tbsp AOF’s black pepper whole
  • 1 tbsp AOF’s cumin
  • 5 cloves
  • 1 large AOF’s cinnamon stick
  • Salt to taste
  • Handful of raisins
  • AsmitA’s Indrayani Rice
  • 1/4 cup of vegetable oil
  • AsmitA Organic Farms’ Coconut Sugar
  • 1/2 cup of water

Steps to prepare Afghani Kabuli Pulao

1. Prepare the Lamb Shanks

Begin by placing 1 kg of lamb shanks, 4 cups of water, 8 garlic cloves, 2 diced onions, 8 green cardamom pods, 1 tbsp coriander seeds, 1 tbsp whole black peppercorns, 1 tbsp cumin seeds, 5 cloves, 1 large cinnamon stick, and a pinch of salt in a pressure cooker.

2. Soak and Sauté Raisins

Pressure cook this fragrant medley for 45 minutes over medium heat, allowing the flavors to meld and the lamb to become incredibly tender. Meanwhile, soak a handful of raisins in hot water for 10 minutes, then drain them, letting them plump up.

3. Cook the Rice

In a separate pan, heat 3 tbsp of vegetable oil. Add sliced carrots and sauté them until they become delightfully soft. Then, introduce the raisins and sauté the mixture for an additional 5 minutes. Finally, transfer this delightful combination into a foil packet, setting it aside for later.

4. Caramelize Sugar for Rice

In a large pot, bring water to a boil and add a pinch of salt. Toss in the rinsed rice and partially cook it for 5 minutes over high heat, then drain it to perfection. To infuse the rice with a mesmerizing color, heat a pan and mix 1/4 cup of vegetable oil with sugar. As it darkens, add 1/2 cup of water, creating a tantalizing sugar mixture.

5. Layer Rice and Lamb

In a large pot, layer the cooked rice and the tender, spice-infused lamb, creating a harmonious fusion of flavors. Sprinkle some of the savory broth, the caramelized sugar mixture, and a pinch of the aromatic spice blend, crafted from cumin, cardamom, cinnamon, and clove.

6. Garnish and Simmer Pulao

The pièce de résistance! Garnish the rice with the plumped raisins and the soft sautéed carrots. Cover it all with a layer of foil, place the lid securely on top, and let it simmer to perfection for 30 minutes over low heat.

7. Serve and Enjoy!

Serve this piping hot Kabuli Pulao and let your taste buds embark on a journey through the heart of Afghan cuisine. Each spoonful offers a symphony of flavors, a balance of sweet and savory, and a rich tapestry of spices that dance on your palate. Bon appétit!


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