Kabuli Pilau

Kabuli Pilau is a national dish for Afghanistan and is part of the Golden Jubilee Series



Ingredients
1 large onion (chopped fine)
3 tablespoons Vegetable Oil
2 Ib Lamb on the bone (2 inch pieces)
6 cloves garlic minced
2 cups Basmati Rice
3 medium tomatoes; blanched and peeled
2 tspn cumin seeds
1 teaspoon garam masala
Garnish:
2 large carrots; cut into matchsticks
3 tablespoons vegetable oil
1/2 cup raisins
1/2 cup water

Method

1. Fry the onions (in a large enough saucepan for the cooked rice), until almost caramelised, remove and set aside.
2. Brown the meat and garlic in the same oil, and add 3 ½ cups of water, boil until the meat is cooked, remove the meat and set aside
3. Wash and soak the rice for half an hour
4. Grind the fried onions with the tomatoes and add to the meat stock, bring to boil, simmer for 10 minutes.
5. Add the cumin seeds, garam masala and rice and simmer for 10 minutes, stir in the meat cook for a further 10 minutes or until there is no liquid visible,
6. While the rice is cooking, fry the carrots for 10 minutes, drain the oil, add raisins and water and cook for a further 10 minutes
7. Place the pilau in a larger platter and garnish with the carrots and raisins.