Nowadays, whenever I get mutton/lamb I blindly think of Afghan, Arab or Pakistani cuisine which goes out perfect with mutton. This is recipe is adapted for TLC – Food Safari Once when I got see this recipe my mouth started watering and decided to handle this recipe in my hands. Finally I got done with this dish and when I opened the lid once it’s fully done, the aroma, colour, texture and taste – no words for this. It was neither sweet nor spicy, but I got to get the taste of sweetness (sugar in the recipe) and mild spiciness (ginger and pepper powder). Totally it was a big hit in my kitchen also among daughter’s friends. So now I could tell that it’s kids favorite and now let us move on to the recipe…

Afghan lamb pilaf (Kabuli pulav)

Ingredients:

• Oil ( sunflower oil) – 1 tbsp
• Onion – 2 nos (medium sized)
• Mutton / Lamb – ½ Kg (with bones)
• Ginger-garlic paste – 2 tbsp
• Garam masala – 2 ½ tsp
• Salt to taste
• Sugar – ¼ cup
• Cardamom powder – 1 tsp
• Long grain / Basmathi rice – 3 cups
• Carrots – 2 nos (medium sized)
• Raisins – 15 nos

Onions getting fried in oil

Muttons and ginger-garlic paste getting cooked

mutton browned and blended with ginger-garlic paste

Boiling with water

Sugar in suacepan

Sugar getting caramalised

With stock

With garam masala, salt and cardamom powder

Stock getting into rice

Rice with stock spread evenly

Caramelised carrots with glossy effect

Lamb pieces over the rice

Carrots spread over the rice

I have served this pilaf with Indian Brinjal masala

Afghan lamb pilaf (Kabuli pulav)

Prepartion:

• Peel and chop the onions roughly into cubes. Peel and chop the carrots into lengthwise.
• Heat oil in a pressure cooker, cook onions until they turn golden brown for 6-8 mins.
• Add the lamb pieces and cook them for 3 mins.
• Add the ginger-garlic paste, salt and cook for 5 to 10 mins, till the lamb pieces are browned on all sides.
• Pour in 5 to 6 cups of water, wait till it boil and then pressure cook for about 4 whistles.
• Open the lid when the pressure is released and cook in low flame for 30 mins by covering with the lid.
• Now remove the lamb pieces from the stock and set it aside.
• Reserve the stock.
• Place the sugar in a hot, dry saucepan over medium heat. Cook by shaking the pan for 5-6 mins or until the sugar has caramelised.
• Add in a 3 cups of reserved stock and then sprinkle the salt, garam masala and cardamom powder.
• Bring it to boil, then remove from the heat and set aside.
• Meanwhile, cook the rice and drain the water and keep it aside.
• Transfer the rice to a heavy bottomed vessel, spread it evenly.
• Make big holes among the rice by inserting the end of the spoon here and there.
• Pour in the caramelised stock on to the holes among the rice.
• Heat a tbsp of oil in a frying pan over medium heat, add carrots and sugar and cook until lightly caramelised and glossy.
• Add the raisins and cook for a min. Remove from the heat.
• Heat another tbsp of oil, until smoking and pour it over the rice. Top the rice with carrots and mutton / Lamb pieces.
• Cover and seal the vessel with the tea towel. Place the lid over that and then a heavy weight object over the lid and cook in high until you hear tickling sound.
• Now reduce the heat to medium and wait for another 10 mins.
• Open the lid, remove the lamb and carrots and gently mix them rice.
• Now top the rice with lamb, carrots and garnish with almonds and pistachios.